I thoroughly enjoy a big glass of switchel on a hot summers day. I found it years ago in a 1970's published book on sodas and tonic. The recipe intrigued me because of the use of molasses as a sweetener but in essence the drink is a shrub of sorts.

Switchel originated in the Caribbean using a base of ginger, molasses, apple cider vinegar, sugar & water. This refreshing drink was very popular in the American

Colonies during the 17th Century.

There are a few commercially available around the world but it is super easy to make yourself and even keg. When kegging has been so popular, it's a great way to go for summer. The Old Switcheroo is just an example of what you can do with the delicious amber liquid when it's done.

THE OLD SWITCHEROO

1 oz Bulleit Bourbon
1 oz Calvados
1/2 oz Maraschino
Dashes of Extinct Chemical Co. Acid Phosphate
Top with Switchel

Build over ice and stir. Garnish with a mint sprig and a orange wheel.

SWITCHEL

1 quart water
½ cup (125mL) of Apple cider vinegar
1 ½ cups (375mL) sugar
2 3/4oz (82.5mL) light/fancy molasses
2oz freshly grated ginger

Combine 1 quart of water, the vinegar, sugar, molasses and giner and simmer, uncovered. Remove from heat, cover, and allow to cool for 30 mins. Pour slowly in a glass jug containing 2 ½ quarts of water. Top off with water to make a gallon.

SWITCHEL FOR A KEG (19L)

4L Water

2 cups apple cider vinegar

6 cups of sugar

1 1/3 cup molasses

8 oz grated ginger

Place all ingredients into the tilt kettle, let simmer for 30 mins. Strain and let cool for 30 mins, pour into keg filled with 10L of cold water.