Ginger, sour, spice, citrus
Pack a jar of Switchel on a picnic. Its kick of vinegar and molasses makes it an excellent companion to pulled pork.
This drink has its origins in the Caribbean before spreading to the American colonies, where it became associated with harvest time. Jars of it were carried into the field to slake the thirst of farm laborers—hence the name Haymaker’s Punch. Think of it as a tangy cousin to ginger beer. This American heritage drink has made a comeback recently, thanks to small-batch Switchel bottlers in Vermont and Bushwick, Brooklyn.
SERVES 8
6 cups (1½ L) cold water
2 tablespoons (30 ml) ginger root, grated
½ cup (120 ml) maple syrup
¼ cup (60 ml) molasses
¼ cup (60 ml) apple cider vinegar
1½ ounces (45 ml) fresh lemon juice
1 lemon, sliced, for garnish
Combine the ingredients in a pitcher or large jar and let the flavors meld for at least 2 hours or overnight. Taste it, in case you need to make any adjustments, then strain before serving. Serve in ice-filled highball glasses, garnished with lemon.