Fire Cider Recipes

It's A Medicinal Tonic. It's A Cocktail Mixer. It's Both…and More!

Archive for the category “Drinks”

It’s That Time of Year Again

There has been a nasty cold going around the Berkshires, and one by one it has taken us out. First Dan, then Sean, Amy, and Dana. I blame Dan’s kids for being cute but efficient plague carriers. Anyway, we’ve been hitting the amped up virgin Fire Cider hot toddys pretty hard over the last week- and I’m happy to say we’ve been feeling much better!


-1 -2 Tablespoons of Fire Cider
-Juice of 1/4 – 1/2 lemon
-1 T honey, raw, local honey is best.
-A healthy dose of ginger (We use 1T frozen ginger juice. A 1/2 tsp ginger powder or 1T diced fresh ginger works too)
-Hot water or tea to fill your favorite mug

Warming and soothing.

Warming and soothing.

Our full arsenal of anti-ick fighting home remedies includes Osha tincture, Echinacea tincture, oil of oregano (rub it on the bottom of your feet or get capsules), raw honey, Fire Cider, ginger juice, lemons, neti pot and of course, some Berkshire Bourbon for when you finally start to feel better!



This Sunday is the last SoWa Market in Boston for the season so make sure to stop by and see Sean for your free Fire Cider sample!  He’ll also be handing out samples on Friday, 10/24 at Foster’s Supermarket in Greenfield, MA, 3-6 pm  and on Saturday, 10/25 at the Fruit Center Marketplace in Hingham, MA 11 am-4 pm






Cool Drinks for Hot Summer Days

Drinking vinegar for its myriad health benefits goes back to ancient Greece, no wait, even further, to 5000 BCE when Babylonians were using date palms to make vinegar.  Warriors throughout history have used vinegar mixed with water for strength and energy. Vinegar drinks and vinegar tonics infused with herbs, roots, flowers, you name it, have been around for many centuries.  In New England farmers have been making a drink called ‘switchel’ to keep them hydrated and ward off heat stroke during the long, hot summer days:

“They drank a quenching beverage that functioned much like modern Gatorade: switchel, also called switzel or haymaker’s punch. It contained water, a sweetener—either molasses, maple syrup, honey or brown sugar—ginger, and cider vinegar. All the ingredients (except water) happen to be sources of potassium—an electrolyte. Molasses is especially high in potassium.” Read the rest of this article HERE!

Apple Cider Vinegar is an incredibly medicinal food since it contains several different beneficial acids plus beta-carotene, amino acid, bone building minerals, enzymes, magnesium, potassium, pectin and tannins.  No wonder humans have been using this super food since we figured out how to preserve apples in the form of vinegar!

Here are my three favorite vinegar drinks, aka, switchels, to help keep you cool and healthy this summer:

Dana’s Pomegranate Switchel

Ingredients to make one cup of Switchel concentrate:

  • ¼ cup of Fire Cider
  • 3 Tablespoons fresh ginger juice
  • 3 Tablespoons pomegranate molasses
  • 1 Tablespoon raw honey

Shake well to combine all ingredients.

Serve about 2-4 ounces of concentrate over ice, top with soda water to make a pint.

Store leftover Switchel mix in the refrigerator.

Citrus Switchel

Makes 2 servings-

  • 2 tablespoons apple cider vinegar or Fire Cider
  • juice from 1/2 a grapefruit
  • 1 1/2 tablespoons, or more to taste, raw, local wildflower honey
  • Soda water or plain water
  • 2 lime wedges

Combine the first 3 ingredients and makes sure to dissolve al the honey.  Fill two pint glasses with ice and split the switchel mix between the glasses.  Top with soda water and garnish with a lime wedge.

Dr. Earl Mindell’s Switchel– from his book ‘Amazing Apple Cider Vinegar‘ which is also where I got some of the information for this blog post.  Makes 2 servings-

2 tablespoons apple cider vinegar or Fire Cider

1 1/2 tablespoons black strap molasses

2 cups warmed water (to melt the molasses)

Combine and pour over ice.

Fierce Earl Grey

This new twist on my favorite floral tea was sent to me by one of my favorite people, Noel Prophet aka Soul Prophet, as in, Soul Prophet and The Faithless Few whom some of you might know from the band Dredi.  I had so much fun dancing to Noel’s music back when I worked with him and his band mates in the kitchen at Kripalu Yoga Center in Lenox Massachusetts.

Noel and his Fire Cider, lookin' good!

Noel and his Fire Cider, lookin’ good!

Noel has already shared his Jafakin’ Jerk Sauce Recipe, which is one of my favorites…so you know this has to be good!


For a Fierce Earl Grey Tea:

Brew a cup  of Earl Grey.

Add a little fresh squeezed lime juice.

Plus raw honey to taste, Noel recommends a lot!

Two dashes or more of Fire Cider.

Then stir to combine.

Enjoy hot or cold.

The Fire Cider really draws out the bergamot flavor nicely.  This is fiyah for ya body, mind, and spirit!

My first choice for organic loose leaf Earl Grey tea.

My first choice for organic loose leaf Earl Grey tea.


Fire and Fog

Here’s a fizzy sweet-tart,  non-alcoholic cider cocktail sent to us by  Alissa Anderson, owner of in San Francisco where she offers an array of body care products, accessories, supplements, cool waxed canvas bags and Fire Cider, of course!
275 6th Ave. #101 San Francisco, CA 94118 415. 683. 5654

275 6th Ave. #101
San Francisco, CA 94118
415. 683. 5654

Fizzy and tart kombucha combine with the spice of Fire Cider to create a delicious, energizing drink without the effects of caffeine or alcohol. Great first thing in the morning or sipping on late at night. Feel free to add tasty spirits like dark aged rum or bourbon!
1/2 shot of Fire Cider
I shot apple cider (from your local farmers market)
2 shots homemade kombucha or try Katalyst Kombucha!
To serve up:
Pour all ingredients into a cocktail shaker with 3 ice cubes, thoroughly shake, and strain into a chilled martini glass with a thin lemon slice garnish.
Or, just pour ingredients into a small glass, add 2-3 ice cubes, and stir.


La Chupacabra

One of our super fans on Facebook, Christy Stine from Shrewsbury MA, shared this fabulous cocktail recipe that was created by her favorite mixologist -who also happens to be her husband- Blaine Swift.

Christy told me that “When we have fresh chiles in the fridge (green or red, usually jalapeños or the long somewhat fleshy Chinese variety) Blaine will seed and slice them, muddle them a bit in the drink before shaking. Makes a terrific drink even terrificker! The smoked salt really puts this one in the ‘crave’ range, too.  We buy our Fire Cider at the Berry Farm in NY but we’ll have to make a trip to the Berkshires sometime!”  We think you’ll love this spicy, smoky tequila cocktail as much as we do.  Cheers to Christy and Blaine and Spring and of course, the weekend!

Recipe By: Blaine Swift

Serving Size: 2

Smokey salted rim for a spicy tequila cocktail.

Smokey salted rim for a spicy tequila cocktail.


2 limes, juiced
1 lemon, juiced
4 ounces Tequila Reposado
4 ounces Fire Cider
2 ounces Orange Curacao
Smoked salt, for the rim- we met the owner of The Maine Sea Salt Company last weekend and LOVE his Apple Wood Smoked Sea Salt, it’s amazing!

Apple wood smoked Maine Sea Salt is the BEST!

Apple wood smoked Maine Sea Salt is the BEST!


Salt the rim of 2 rocks glasses with the smoked salt.
Combine all ingredients and shake well.
Serve on the rocks in the salted rimmed glasses.

Cheers to you!

Apples and Pears – A new cocktail by Paul Dodds

Let’s start the weekend with a new, original cocktail recipe by Berkshire County resident and Fire Cider fan Paul Dodds.   We think you’ll love this cocktail as much as we do, happy weekend everyone!

Hornitos Tequila is a good start to a great cocktail.

Hornitos Tequila is a good start to a great cocktail.

Apples and Pears

To make:

  1. Add all ingredients (except Reeds Apple Brew) to shaker with ice and shake vigorously until foamy
  2. Add 3 shots to a Low Ball glass with ice
  3. Top with Reeds Apple Brew and gently swirl
  4. Garnish with Apple and Pear slices and enjoy.
Garnish with a slice of pear, sip slowly and enjoy the extra sunlight this Sunday.

Garnish with a slice of pear, sip slowly and enjoy the extra sunlight this Sunday.

If you make this cocktail, we’d love to see a photo.  And remember, this Sunday we lose an hour of sleep but we gain an hour of sunlight!

Eating From The Ground Up!

One of the coolest bloggers in the Berkshires has done a great write up on Fire Cider, including a new version of the Hot Toddy recipe and a contest where you can win a Fire Cider Gift Box!  It’s as easy as leaving a comment on her post and you are entered to win!  Here the beginning of Alana’s post, click the link to read the rest on her blog:

“Oh, Fire Cider. Where to begin?

Let’s start in the Fall of 2011. My friend, Gina, asked me to be a judge at Hancock Shaker Village’s Harvest Festivalfarmers’ market, which basically involved wandering through the shortbread and local honey, trying to take myself very seriously. Sadie helped, trailing along after, whispering about this and that product over my shoulder, peering at my scribbled notes.

I found Amy, Dana and Brian at their little card table, sandwiched on either side by the cloth-wrapped soaps and homemade jams and jellies one usually finds at such a market. I was drawn right to the table for so many reasons–that there were three people under 40 I did not recognize (laugh if you will, but anyone who’s grown up in a small town will understand) and they had this relaxed and glow-y rockstar effect going for them. They were surrounded by little bottles with the most amazing label, and yes, yes, I’m a sucker for a good label. And in the air around their stall, I could pick up notes of ginger, and lemon, and… was that horseradish? Whatever it was, it all came together to create a sort of tractor beam that pulled me in. I was transfixed. Continue reading →

Fire Soder!

Or,  call it Fire Pop!  I think it depends on what part of the country you’re from.  Lately, it’s been so cold, you know, the Polar Vortex?  I think that’s a terrible misspelling of Global Warming!  Anyway, the extreme weather has us drinking a lot of Fire Soder! to stay hydrated and Fire Tea to stay warm.  Thanks Chef James for naming this recipe,  we can’t wait to see you behind the butcher counter at Berkshire Organics!

Soda water and a repel wolves dose of Fire Cider....

Soda water and a repel wolves dose of Fire Cider for Amy….

All you need…

1 pint of soda water

1 teaspoon to a full shot of Fire Cider, you know how much you need!

Combine and Drink up!

...Fire Soder!

…Fire Soder! kinda looks like orange soder.  The similarities end there.

You can make the same drink, only hot, using 2 mugs, 16 oz of boiling water and as much Fire Cider as you like for an immune boosting eye opener to share with whomever is coughing and sniffling near you, you’re welcome!  They will probably thank you.  Perhaps add a heaping teaspoon of fresh grated ginger root or ginger tea, now you’re on to something.  To your health!

Spiced Lamb’s Wool

Lambs wool, ready for mixing and drinking!

Lambs wool, ready for mixing and drinking!

Those of you who get our monthly Fire Cider e-newsletter (sign up on our home page, it’s really just a monthly discount cleverly disguised as news about Fire Cider!) know that we celebrated Dana’s birthday early this month with a happy hour at our house.  The kegorator Dana build this summer was perfect for serving a crowd!  I made bar snacks and also some Lamb’s Wool, a hot drink my friend Kate always made at her holiday parties.  This hot mulled cider get’s it’s  wooly look from peeled, cored apples slowly cooked into soft, delicious clouds.  Kate’s family tradition has become one of my favorite hot drinks- the mulling spices add extra warmth and the apples are delicious.  You can certainly enjoy this all ages beverage as is or add in the optional ingredients at the end to get the full warming effect! This recipe will yield about a gallon- we didn’t have any leftovers!


1 gallon apple cider, preferably from a local orchard that doesn’t use chemicals!

mulling spices to taste, we used: 2 whole star anise, 3 whole cinnamon sticks, 1 shy Tablespoon dried orange peel, a few whole cloves, 5-8 whole all spice.  You can throw them in loose or put them into a spice bag/tea bag first.

about 5-6 peeled, cored apples


16 oz bottle of Fire Cider

750 ml bottle of Bourbon or Whisky or…whatever you like to spike your cider with!


Peel and core the apples, leaving them as whole as possible.  I peeled by hand, sliced each apple in half and scooped out the seeds and hard bits.  A peeler/corer, the hand cranked kind, would be perfect here.

Add all the apple cider, mulling spices and apples to a large heavy bottomed pot.  Bring to a gentle simmer and let it go until the apples have really started to break down, they are about half way there in the picture.  I left the lid on most of the way while they cooked, so just a little steam could get out.  You don’t want to reduce your cider too much or it will get thick.  If that happens, just add more apple cider.

When the apples are starting to break apart into wooly clouds, turn the heat to low and leave it there, it’s ready to serve. Grab a big mug and scoop in some cider and some apple pieces.  Garnish with a fresh cinnamon stick.

Add a tablespoon or 3 of the Fire Cider and some Bourbon or Whisky to taste.

Happy weekend!

Dana's kegorator filled with two homebrews and filtered soda water.

Dana’s kegorator filled with two homebrews and filtered soda water.

Fires of Hell Cocktail

fires of hell cocktail


This cocktail recipe brought to you by The Religion Based on Drinking – a Facebook page that recently shared this arty gem of a poster on our page.  It’s really getting us in the Halloween spirit, pun intended!

Team Fire Cider will be in Manhattan this coming weekend: Sunday October 27th from 11 am til 4 pm in the Seaport, join us for another monthly installment of the New Amsterdam Market!  And depending on how the costume party on Saturday night goes, maybe you’ll even catch us in costume.  We’ll personally test that hangover cure theory, on the spot.

Please drink responsibly and enjoy the hell outta your weekend!

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