Maple and Ginger Switchel

While molasses switchel was standard in mid-Atlantic farming regions, New England families sweetened theirs with maple syrup — documented among Vermont and Maine Shaker communities through the 1700s and 1800s.

Ingredients (makes 1 quart)

• 2 tablespoons raw apple cider vinegar (with the mother)
• 3 tablespoons pure maple syrup
• 1 tablespoon freshly grated ginger root
• Juice of 1/2 lemon
• 1 quart filtered water, chilled
• Pinch of sea salt

Method

1. Combine vinegar, maple syrup, ginger, and lemon juice in a quart jar.
2. Add salt and stir well.
3. Pour in cold water and shake thoroughly.
4. Let stand 10 minutes to infuse, or refrigerate overnight for stronger flavor. Strain out ginger if preferred.

Maple syrup brings zinc, manganese, riboflavin, and calcium — a notably different mineral profile from molasses, recorded by the Shakers as both a work drink and a mild digestive tonic. Refrigerate up to 5 days.

This recipe is one of twenty in The Forgotten Apothecary — our full digital cookbook of pharmacy-counter tonics, switchels, oxymels, and healing syrups.