The Haymakers Drink Recipes
HAYMAKER'S GINGER SWITCHEL
Ginger switchel or Haymaker's Punch is a traditional nonalcoholic vinegar-based drink whose sourness was offset by a hefty dose of ginger and spices; it was named for the eighteenth-century farmers who drank it - literal haymakers. This ginger punch is flavored with lemon juice and sweetened with honey and molasses for a refreshing drink that quenches even the fiercest summer thirst. Includes chilling time. From Eating Well, July/August 2008.
Provided by BecR2400
Categories Punch Beverage
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 7
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.
THE HAYMAKER'S DRINK
This is a 100 yr old recipe. It's a thirst quencher. In the old days they us to make this and carried it in the hay fields in a stone or glass jug! Now we serve it chilled haying on the farm!
Provided by Mandy ny
Categories Beverages
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all together in large pitcher and chill, or just put it in a jug and head out to the field!
Nutrition Facts : Calories 66.9, Sodium 7.5, Carbohydrate 16.9, Fiber 0.1, Sugar 16.6
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- 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.
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