Chances are, you’ve already mastered incorporating turmeric in your go-to meals. But it turns out that the powerful anti-inflammatory spice is just as at-home in your cocktail glass, too. In fact, it’s the starring ingredient in The Hudson Standard‘s winter drink of choice: A spicy turmeric switchel, made with apple cider vinegar, ginger, honey, and pepper. (Just reading that ingredient list is almost enough to cure a cold.)
Emily Woerthman—who helped come up with the cocktail recipe for the hotel as well as heads their new bottled bitters line—says turmeric is actually now being grown right in Hudson Valley, which made her even more excited to use the spice. In her switchel recipe, ginger liqueur and soda water are used as a substitute for ginger beer, giving the drink a more elevated, complex finish.
You can also enjoy her turmeric switchel blend sans alcohol: “While we love drinking it in cocktails, we primarily enjoy it in soda water and also in hot water,” Woerthman says. “Whenever one of us feel like we’re getting a cold, a warm switchel and elderflower tea is our go-to tonic. It’s incredibly soothing.”
Want to try it for yourself? Keep reading to get the spicy turmeric cocktail recipe.
Spicy turmeric switchel Moscow mule
For the spice turmeric switchel (makes approximately 1 1/2 quarts)
*You can also buy the switchel ready-made
2 1/3 cups apple cider vinegar
1 cup grated fresh ginger
1/4 cup finely ground fresh turmeric
1 tsp of ground dried ginger (optional)
1-2 Tbsp coarsely ground black pepper
1 cup honey
1 1/4 cups natural sweetener of your choice
1-2 Tbsp cayenne pepper
For the cocktail (makes 1 cocktail)
2 oz. Vodka
3/4 oz. spicy turmeric switchel
1/2 oz. fresh lime juice
1/2 oz. ginger liqueur
3 to 4 drops Hudson Standard ginger bitters
5 oz. seltzer or sparkling water
For the spicy turmeric switchel
1. Add the vinegar and grated ginger to a pot and place on medium heat. Place turmeric, black pepper, and optional dried ginger in brew bags or reusable tea bags and add to vinegar mixture. Add the sugar and honey and stir to until dissolved. Add the cayenne in a reusable tea bag.
2. After two to three minutes, remove cayenne bag and spice bag and set aside. Stir, and test for spice levels. Return spice bags and let steep for more flavor, if desired.
3. Strain and bottle in a large half gallon mason jar. Refrigerate, for up to three months.
2. Top with seltzer, stir with straw, and enjoy.
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