Ring the alarm.
I first encountered fire cider in Woodstock, NY, where I’d been beset by one of those colds that neither flares up nor subsides but instead just...persists. My friend Kat, whom I was visiting, poured a splash of the stuff into a mug.
Its aroma was a mild assault, similar to my first waft of fish sauce or kimchi, and the brown, murky liquid sloshed like wine dregs in the bottom of my mug. I threw it back anyway. At first the flavor was sharp and sweet, and then puckeringly sour. Suddenly, it turned spicy, tickling the back of my throat with a satisfying burn. Then it finally finished with citrus, garlic, and something herbal.
It was...kind of delicious? I was undecided. But my sinuses seemed to unclench and the itch in my throat went away, so I was hooked. Fire cider, I learned, is essentially a tincture where the solvent is vinegar—in this case, unfiltered apple cider vinegar. An assortment of pungent and medicinal ingredients are steeped in the vinegar, then sealed and left alone for about a month. When the month is over, the solids are strained out, honey is added to soften the sharp edges, and it’s ready to drink.Finding a fire cider recipe on the internet is easy—they run fromto esoteric .
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