For long days of scything hay in the hot sun, our colonial ancestors kept this special drink on hand. It was even popular during the American Congress of the early 19th century, a favorite of famous statesmen and orators Daniel Webster and Davy Crockett.
Made from raw apple cider vinegar, ginger and maple syrup or molasses, the minerals in these darker sugar sources balance the tartness of the vinegar with a “punch” of flavor and tummy soothing properties of ginger (rum optional!).
In those days, drinking cold beverages when hot was considered dangerous to the physiology. The inclusion of ginger and alcohol both provided warming sensations which counteracted the coldness of the water.
Because of the vinegar, this product has a long shelf life but will continue to get tangy over time. If the flavor is too sweet or too tart, add more water to taste. Sparkling water may also be used for a natural “soda pop.”
Yield 1 gallon
Supplies
- 1 gallon of fresh water
- 1 ½ cups molasses, maple syrup or raw honey
- ⅓ cup raw Apple Cider Vinegar (see recipe p.22)
- 1 tablespoon fresh ginger, ground
- Lemon juice (optional)
- Rum (optional)
- 1-gallon wide mouth jar
- Spoon
Recipe
- Combine all ingredients in a large container.
- Stir to combine.
- If the flavor is too cloying, cut back on the sweetener or increase the amount of vinegar.
