After weeks of drinking, eating and general holiday excess, I’m looking to detox and de-bloat. Hence, why seeking out the latest and greatest of post-holiday (non-alcoholic) drinks is high on my priority list. So in our quest for the best new thing, I stumbled on something, in fact, decidedly old-fashioned. I’m stocking up on Switchel.
So what is it? Traditionally, this old school concoction of ginger, maple syrup, apple cider vinegar and water was an energy booster for farmers looking to hydrate themselves while out in the fields all day under the blazing sun, so it’s no wonder that chefs like Franklin Becker of The Little Beet believe in its health benefits. “It boosts the immune system and provides you with electrolytes necessary for an active lifestyle,” he says. And while I haven’t been participating in many calorie-burning activities this holiday season, I still find myself in need of an occasional energy boost especially after a long night out—’tis the season of many.
I’m a true fan of the balance and convenience of Up Mountain’s ready-to-drink blend. It’s pleasantly zingy, without an overpowering ginger taste ($10; mouth.com). Maybe I’ll even ring in the New Year with a homemade batch of my own by following Becker’s recipe below. With a splash of vodka, I can detox while I re-tox as the ball drops.
LITTLE BEET’S SWITCHEL FROM CHEF FRANKLIN BECKER
Makes 24 oz.
¼ oz. ginger juice or ½ oz whole ginger, finely grated
1 oz. maple syrup
1 oz. apple cider vinegar, Braggs preferred
22 oz. or ¾ cups spring water
Pinch of sea salt Lemon, to taste
Combine all the ingredients. If using whole ginger, allow the flavors to marry overnight. For added flavor, add ½ oz of lemon and adjust the apple cider vinegar to ¾ of an oz
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