This Drink Is on Fire!

The drink­ing-vine­gar trend is boom­ing, but for Dana St. Pierre, this hot sip is far from new

EatingWell - - FRESH | FOOD - —Julia Clancy

Dana St. Pierre’s foray into sip­ping vine­gars started with his Mutti (that’s “Grandma” in Ger­man)—a stal­wart tonic maker and farmer in Berk­shire County, Massachusetts. Bat­tling colds in the bru­tal New Eng­land win­ters, Mutti turned to home reme­dies from her “make it your­self” up­bring­ing and passed them on to her kids and grand­kids. “She’d feed me spoon­fuls of honey steeped with gar­lic and onions,” re­mem­bers St. Pierre. “It wasn’t en­joy­able, but it was pow­er­ful; I al­ways wished it were both.” So he made it his mis­sion to ac­com­plish that feat. Af­ter years of ex­per­i­ment­ing, he fi­nally hit on a win­ning recipe with cit­rus, onions, gar­lic, gin­ger, horse­rad­ish, ha­baneros, turmeric, black pep­per and an­other of Mutti’s fa­vorite tonic in­gre­di­ents: ap­ple-cider vine­gar. In 2010, St. Pierre and his wife, Amy Hueb­ner, made about 80 bot­tles for a lo­cal fes­ti­val and aptly dubbed it “Fire Cider.” It sold out. Shortly af­ter, lo­cals showed up at their home beg­ging for re­fills. Con­fi­dent of their for­mula, they launched their Fire Cider busi­ness, which now sup­plies more than 4,500 stores and restau­rants. “Drink­ing vine­gar in­ter­sects the old­timey, Mutti-in­spired view of health with a newer ver­sion, that es­sen­tially states the same thing: food is medicine,” says St. Pierre. Like most home reme­dies, there’s not a lot of sci­ence to sup­port the ben­e­fits, but the tonic is a punchy way to liven up any bev­er­age. Stir a cou­ple of ta­ble­spoons into seltzer, mulled cider, or Earl Gray or chai tea. Or go old-school and take it as a brac­ing straight-up shot, just like Mutti did.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.