Drinks
Switchel (Switchel)
sjfegan
Ingredients
- 120ml (1/2 cup) Apple cider vinegar
- 170g (1/2 cup) Molasses
- 2 tbsp ground ginger
- 6 cups water (1.4 litres / 48 fl oz)
Method
- Combine the vinegar, molasses and ginger in a large jug, whisking until well combined.
- Add the water and stir thoroughly.
- Chill well before serving over ice.
Introduction: A tangy, refreshing drink of vinegar, molasses and ginger diluted with water, a beloved thirst-quencher for colonial farmhands during hot summer labour.
Cultural Background: Switchel served as a practical, energising drink for colonial farm workers during hay-making and other summer field labour, its combination of vinegar, molasses and ginger believed to be both refreshing and restorative.
Tips: Adjust the ginger and vinegar to taste, as switchel recipes varied considerably by household. Whisk thoroughly, as the molasses can settle at the bottom if not mixed well.
Variations: Add a splash of rum for an adult version, sometimes called ‘haymaker’s punch’. Adjust the sweetness with more or less molasses to taste.
Storage: Store in a sealed container in the refrigerator for up to 1 week.
Reheating: This drink is served cold and is not reheated.
Nutrition: Per serving (approx.): 60 kcal, 0 g protein, 0 g fat, 15 g carbohydrate.
FAQs:
Q: Why was switchel given to farm workers?
A: Its combination of ingredients was believed to be both refreshing and restorative during hard summer labour, functioning similarly to how modern sports drinks are used today.
Q: What is ‘haymaker’s punch’?
A: An alternative name for switchel, sometimes with a splash of rum added, referencing its association with agricultural haymaking work.
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