A very tangy twist on the post-colonial classic mocktail. Turn it into a summer cocktail by adding some vodka or gin to the mix. 

Ingredients:

• 1/4 cup fresh ginger juice* (note below)
• 1/3 cup apple cider vinegar
• 1/4 cup fresh lemon jiice
• 4 cups water or sparkling water
• 2 sprigs of fresh rosemary + more for garnish
• 2 to 3 tablespoons maple syrup
• Fresh mint to garnish

*Note: to extract about ¼ cup of ginger juice you’ll need about ½ to 3/4 cup of ginger chunks. If you don’t own a juicer, you can brew 1/2 cup of fresh ginger in 1 cup of water (and only use 3 cups of water to dilute the whole mix)

Method:

1. In a big jar or jug combine all ingredients except the maple syrup.
2. Once combined, add 2 tablespoons of maple syrup and taste for sweetness, you may like it as is, if not, add an extra spoonful.
3. Place in the fridge for a couple hours until completely cold (if using sparkling water use right away so don’t want it to go flat).
4. Remove rosemary sprigs. Serve on a glass with lots of ice and a little sprig of mint and a fresh rosemary sprig for garnish Makes 4

Keep in mind that this Switchel recipe is supposed to quench your thirst, so go easy on the syrup, as you don’t want a sugary drink. You can make a big batch and keep it in the fridge for up to a week. Just make sure to remove the rosemary, as it can get bitter.

Pro tip: fill your belly before consuming so your dance moves don’t get all elaine on you!

Enjoy and don’t forget to check out the other cocktails in our summer sippers series:

• tangy Lemongrass Pisco Sour,
• our classic Mezcal Old Fashioned,
• the refreshing Cucumber Margarita and
• the not-too-sweet Watermelon Grapefruit Mojito.