Boggy Meadow “Switchel” Cider Vodka




Photo by Susan Laughlin

Boggy Meadow Farm is known for their excellent smoky Swiss cheese and a variety of others made from the milk of their own dairy farm. Owners Stephanie Cabot and her husband, Marcus Lovell Smith, wanted to expand the operations of the farm that had been in the family since the 1700s. They decided on a form of switchel, a Colonial drink made with cider vinegar that is very refreshing.

The original drink came from the Caribbean in the 1600s, combining the flavors of ginger, cider vinegar and boiled cider. Viewing a print, the Cabots imagined their farm workers in the 1900s slaking their thirst on a hot September afternoon after the harvest with a home-brewed switchel. Cabot and Lovell Smith experimented with old recipes and six months of testing with friends before settling on the final formula with apple cider, ginger and a touch of apple cider vinegar distilled with grain spirits. The product is produced at Rye Harbor Distilling and Whiskey House in Londonderry. The original print of the farm workers is now on the label.

Currently, Burdick’s in Walpole is serving Boggy Meadow’s switchel in a variety of drinks, including this martini composed by bartender Susie Rogers. The 750 ml bottle is also available at New Hampshire Wine and Liquor Outlets.

BOGGY MEADOW "SWITCHEL" CIDER VODKA

2 ounces of Boggy Meadow “Switchel” Cider Vodka
2 ounces of unpasteurized apple cider
1 ounce of Cointreau and a squeeze of fresh lemon

Chill the glass, shake ingredients with ice and strain into a martini glass. If desired, rim with a combination of cinnamon and sugar before filling the glass.

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