Name: Switchel
Total time: 6 h 30 min
Ingredients: 6 cups water; 3/4 cup cider vinegar; 1/2 cup pure maple syrup; 1/4 cup old-fashioned rolled oats; 2 tablespoons grated fresh ginger; 1 teaspoon grated lemon zest; 1/4 teaspoon salt

Why This Recipe Works

This old-fashioned thirst-quenching beverage (aka haymaker’s punch) is all about a balance of water, ginger, sugar, and vinegar. We liked a ratio of 6 cups water to 3/4 cup cider vinegar, balanced with 1/2 cup of pure maple syrup. Two tablespoons of grated fresh ginger gave the sharpness we were looking for, without overpowering the delicate maple flavor. The Switchel will get more potent with ginger flavor the longer it remains unstrained. Be sure to serve it well chilled, over ice.

Before You Begin

This recipe can be easily doubled. Do not substitute pancake syrup for the maple syrup. Use a rasp grater for the ginger and the lemon zest. The longer you let the switchel chill before straining, the stronger the ginger flavor will be. Feel free to adjust the tartness with water to suit your taste.

Instructions

Bring all ingredients to simmer in large saucepan over medium-high heat. Once simmering, remove from heat and let cool completely.

Transfer switchel to bowl, cover, and refrigerate for at least 6 hours or up to 24 hours. Strain switchel through fine-mesh strainer set over 2-quart pitcher. Serve over ice.