Food & Cooking Recipes Drink Recipes Cocktail Recipes Rye-Whiskey Switchels By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 17, 2019 Print Share Share Tweet Pin Email Photo: Mike Krautter Yield: 16 cocktails The sweet-and-sour soft drink known as switchel, made with fresh ginger and a dash of cider vinegar, was a popular thirst-quencher among harvest field workers in 19th-century New England. We're spinning our homemade switchel in a resolutely grown-up direction by adding in rye whiskey. Ingredients ½ cup apple-cider vinegar, preferably unfiltered ⅓ cup sorghum syrup (available at natural-food stores) 1 tablespoon finely grated peeled fresh ginger (from a 2-inch piece) 24 ounces rye whiskey Directions Stir together vinegar, sorghum syrup, ginger, and 2 cups water in a nonreactive container. Cover and refrigerate at least 4 hours and up to 1 day. Strain; return to container and refrigerate, covered, up to 1 week. For each drink, fill a cocktail shaker with ice. Pour in 1 1/2 ounces each vinegar mixture and whiskey. Shake well. Strain into a chilled coupe glass; serve. Print