Think of switchel as colonial-era gatorade. Field workers would sip the refreshing mixture of honey (or molasses or maple syrup), cider vinegar and ginger, especially during the hot hard work of making hay––hence the alternate name haymakers punch. (The heat of the ginger was meant to keep the body temperature even).
Here's my prediction: switchel is the new kombucha. It's tart, refreshing and purportedly really healthy. It's also way easier to make! I recommend steeping it for 48 hours to mellow and blend the flavors, but you can enjoy it in as little as two. I like to dilute it with seltzer (and add a splash of whiskey if I really want to relax). Let me know how you like to drink it!
- 1 cup raw honey
- 1 cup apple cider vinegar (with the mother)
- 2 Tablespoons finely grated fresh ginger
Combine all ingredients in a glass jar. Steep at room temperature for 48 hours. Serve chilled and diluted with water or seltzer, or use in cocktails. Keeps at room temperature for a week or more, or refrigerated indefinitely.
You might also like: