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A scaled-up switchel for a crowd. The drink colonial American farmers brewed in barrels and served to the whole haying crew at noon — sharp, sweet, gingery, made to revive the half-dead.

Also called 'Switchel Punch' or 'Haymaker's Switchel' in colonial-era farm cookbooks. The whole household contributed — children grated the ginger, the eldest woman made the syrup, the men brought ice up from the icehouse. By tradition the first ladle went to whoever had done the hardest work that morning.

Ingredients

• Apple Cider Vinegar8 ounces
• Maple Syrup6 ounces
• Fresh Lemon Juice2 ounces
• Fresh Grated Ginger2 tablespoons
• Cold Water32 ounces
• Lemon Wheels1 each

Directions

In a large punch bowl: combine apple cider vinegar, maple syrup, lemon juice, grated ginger, and water. Stir to dissolve. Refrigerate at least 4 hours. Just before serving, add a large block of ice. Float thin lemon wheels and ginger coins on the surface. Ladle into cups.

Notes

This is a punch in the historical sense: a bowl, served from a ladle, made to last the afternoon. Scale up for a crowd. Cold-steep the ginger overnight for the best result.