Made by infusing water and vinegar with fresh ginger, switchel dates back to colonial times, when farmers drank the bracing beverage to quench their thirst during the hay harvest. Fast forward to present day, where we've updated the old recipe by adding sherry vinegar and honey to the mix.
Switchel tastes great on its own, but it's also a delicious cocktail ingredient. Try mixing four ounces of switchel with one ounce of whiskey or dark rum for a super quick and tasty drink.
Makes 32 ounces
- 20 slices fresh ginger, peeled
- 30 oz water
- 2 oz sherry vinegar
- 2.5 oz honey
- Add the ginger slices to a 32 oz Mason jar and muddle until throughly crushed.
- Add the water, sherry vinegar, and honey to the jar; seal, and shake to combine. Refrigerate for 12 hours.
- Strain through cheesecloth, squeezing excess liquid from the ginger.
- Serve over ice. The infusion will keep in the refrigerator for up to three days.