0.0/5 rating (0 votes)

Long a staple in Northeast hayfields as a thirst quencher and restorative, switchel—alternatively called “haymaker’s punch” —was a colonial era proto-Gatorade, a source of both hydration and electrolyte replenishment.


  • 4 cups cold water
  • 1 teaspoon ground ginger
  • 1/4 cup blackstrap molasses
  • 1/2 cup cider vinegar


Combine ingredients in a jar and shake to dissolve. Serve very cold. For a purely Vermont version, try substituting maple syrup for the molasses.

Leave a comment

You are commenting as guest. Optional login below.

What we do

Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape ties into larger questions of sustainability and the future of our food supply. 

Subscribe to Our Newsletter

Sign up here to receive monthly Local Banquet news in your inbox.