What does Garrison do with his souring cider?

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Rye-Whiskey Switchels
The sweet-and-sour soft drink known as switchel, made with fresh
ginger and a dash of cider vinegar, was a popular thirst-quencher
among harvest field workers in 19th-century New England. We're
spinning our homemade switchel in a resolutely grown-up direction by
adding in rye whiskey.

YIELD: MAKES 16 COCKTAILS


Rye-Whiskey Switchels
The sweet-and-sour soft drink known as switchel, made with fresh
ginger and a dash of cider vinegar, was a popular thirst-quencher
among harvest field workers in 19th-century New England. We're
spinning our homemade switchel in a resolutely grown-up direction by
adding in rye whiskey.

YIELD: MAKES 16 COCKTAILS
  LESS
    
  
  

PHOTOGRAPHY: MIKE KRAUTTER
SOURCE: MARTHA STEWART LIVING, NOVEMBER 2015
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INGREDIENTS

1/2 cup apple-cider vinegar, preferably unfiltered
1/3 cup sorghum syrup (available at natural-food stores)
1 tablespoon finely grated peeled fresh ginger (from a 2-inch piece)
24 ounces rye whiskey
DIRECTIONS

Stir together vinegar, sorghum syrup, ginger, and 2 cups water in a
nonreactive container. Cover and refrigerate at least 4 hours and up
to 1 day. Strain; return to container and refrigerate, covered, up to
1 week.

For each drink, fill a cocktail shaker with ice. Pour in 1 1/2 ounces
each vinegar mixture and whiskey. Shake well. Strain into a chilled
coupe glass; serve.


http://www.marthastewart.com/1133526/rye-whiskey-switchels


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