How To Make Traditional Switchel Haymakers Punch Food

SWITCHEL (HAYMAKER'S PUNCH)

Steps:

• Using a two cup liquid measuring spoon, add the apple cider vinegar, molasses, honey, and ginger.
• Whisk these together until combined and the ginger dissolved.
• Pour this into a half gallon mason jar or pitcher.
• If you'd like to use lemons, wash, slice, and seed one lemon. Add this to the mason jar.
• If you want to drink this with club soda and you are serving a large crowd, add two quarts of club soda to the mixture and stir gently, serve over ice.
• If you don't want a fizzy version, pour in two cups of cold water and stir until well combined. Serve over ice. Even better if you make it the day before you'll need it.
• Another option is to make the vinegar, molasses, honey, and ginger mixture along with the lemons, and keep it in the fridge. Then as you want a glass here or there, you can make individual servings.
• A final option is to add a half cup of oats to the completed recipe. They will sink to the bottom after a few minutes.

HOW TO MAKE TRADITIONAL SWITCHEL (HAYMAKER'S PUNCH)

Steps:

• Finely chop or grate your ginger and add it to your mason jar. I prefer to grate my ginger with a zester as it does a better job of releasing the juices. (I like this one because it also does a fantastic job with citrus zest and even after eight years of use it's still sharp, ask my fingers how I know!)
• Pour the lemon juice (and zest if used), apple cider vinegar, honey or maple syrup and water into your jar.
• Screw the lid down tightly and shake the dickens out of it. You want all of your honey dissolved and a little frothy tornado of ginger bits in there.
• Loosen your lid a little and let your jar sit out on the counter for 24-36 hours. This gives the naturally occurring yeast in the honey and ginger a chance to do a little fermenting and makes your switchel a bit fizzier.
• Strain your switchel through the strainer into a clean jar or Grolsch-style bottle.

HAYMAKER'S PUNCH RECIPE

Steps:

• Whisk the molasses, vinegar, ginger, and sea salt into the water. Refrigerate, and shake thoroughly before serving. Store in the fridge for up to 5 days.

HAYMAKER'S GINGER SWITCHEL

Steps:

• Combine 3 cups water with ginger in a small saucepan. Bring to a boil over medium-high heat. Boil for 2 minutes. Remove from the heat, cover and let infuse for 15 minutes.
• Strain the ginger-infused water into a pitcher, pressing on the ginger solids to extract all the liquid. Add honey (or maple syrup) and molasses; stir until dissolved. Stir in lemon juice, vinegar and the remaining 6 cups water. Chill until very cold, at least 2 hours or overnight.
• Stir the punch and serve in tall glasses over ice cubes. Garnish with berries, mint sprigs or lemon slices, if desired.
• Make Ahead Tip: Cover and refrigerate for up to 2 days.