Haymaker's Punch
A non-alcoholic drink, cool and tangy, blending cider vinegar, molasses, and ginger in cold water. The New England ancestor of isotonic drinks, drunk by field workers.
A non-alcoholic drink, cool and tangy, blending cider vinegar, molasses, and ginger in cold water. The New England ancestor of isotonic drinks, drunk by field workers.
You may think it strange to drink vinegar, yet nothing quenches thirst better in great heat. At home in New Hampshire, we would prepare whole pitchers of it for the men bringing in the hay, with a little molasses to sweeten and ginger to revive the blood. We drank it well chilled, drawn from the well. It is a drink of simple folk, but I assure you that after exertion, it is worth all the syrups in the world.
- •Fresh well water — a pitcher (base)
- •Cider vinegar — half a glass (refreshing acidity)
- •Molasses — two spoonfuls (sweetness)
- •Powdered ginger — a pinch (liveliness)
Haymaker's Punch
A non-alcoholic drink, cool and tangy, blending cider vinegar, molasses, and ginger in cold water. The New England ancestor of isotonic drinks, drunk by field workers.
Why this dish? In the New Hampshire of Amy's childhood, this tangy drink of vinegar, molasses, and ginger quenched the thirst of haymakers during hot summer days — a popular, invigorating taste of the countryside where she was born.
You may think it strange to drink vinegar, yet nothing quenches thirst better in great heat. At home in New Hampshire, we would prepare whole pitchers of it for the men bringing in the hay, with a little molasses to sweeten and ginger to revive the blood. We drank it well chilled, drawn from the well. It is a drink of simple folk, but I assure you that after exertion, it is worth all the syrups in the world.
Ingredients (period version)
- Fresh well water — a pitcher (base)
- Cider vinegar — half a glass (refreshing acidity)
- Molasses — two spoonfuls (sweetness)
- Powdered ginger — a pinch (liveliness)
Ingredients
- Cold water — 1 liter (base)
- Cider vinegar — 6 tbsp (refreshing acidity)
- Molasses (or maple syrup) — 3 tbsp (sweetness)
- Fresh grated ginger — 1 tsp (liveliness)
- Ice cubes — as desired (coolness)
Method
- Dissolve molasses in a little warm water for easier mixing.
- Pour into the pitcher of cold water.
- Add cider vinegar and grated ginger.
- Stir well and taste: adjust vinegar or molasses to your preferred balance.
- Let rest in the fridge for an hour to infuse the ginger, then serve with ice cubes.
How it was made : Switchel, attested in New England as early as the 18th century, was drunk warm or cold depending on means: ice was a luxury before icehouses. Vinegar was believed to prevent heat-related illness. Pitchers of it were lowered into the well to keep cool.
The contemporary twist : Strain, carbonate with sparkling water, and serve with a lemon slice: a perfect summer shrub non-alcoholic drink.
Amy Beach · Charactorium