Mistress Tonic

What looks like a science experiment of alien pickled body parts, burns when it goes down the hatch, effuses an aroma which sends shivers up and down your spine, harkens from a traditional Gypsy recipe, and was used to fight the Bubonic Plague in the 1300's?

Others refer to this detoxifying elixir as Fire Tonic, Fire Cider, or Master Tonic. In celebration of Women Rising, I have renamed her Mistress Tonic. Monikers aside, she is one effective and fiery alternative to flu shots.

By strengthening the immune system, Mistress Tonic is effective against pathogens that have become insusceptible to western medicine.

For my recipe I try to use locally sourced organic ingredients, each with its own medicinal, health and healing properties. The traditional recipe calls for chopped or blended raw cayenne chilli, turmeric, garlic, horseradish, ginger, onion. Optional add-ins include habanero chilli, mustard seed, parsley, rosemary, oregano, thyme, juniper berries, peppercorns, bay leaves, Szechuan pepper & Himalayan pink mineral salt. Yum yum. Because these ingredients possess anti-inflammatory and antimicrobial properties, you can expect clear sinuses upon consumption, as well as general, overall health.

The above are steeped in unpasteurized apple cider vinegar. The slimy, gelatinous, blobs which float in raw ACV, known as the “Mother,” render the vinegar live and active, providing probiotics, which help fight infection.

I brew Mistress Tonic on my counter top in canning jars, which I shake daily over two to four weeks. It does not have to be refrigerated, though you can if you prefer. The jar should be dark, but you can use a clear glass jar and place it in a dark area, or cover it with a towel. Guests are always intrigued by my table-top experiments which are great conversation starters. Who needs small talk?!

After several weeks of infusion, I squeeze and strain the mixture through a tightly woven fabric, saving the liquid, composting the fiber. It’s kind of like milking a cow, albeit a peppery bovine. Adding raw local honey to the brew greatly improves the flavor. Honey also aids digestion while boosting Mistress’ antibacterial and antifungal properties, and as an antioxidant, honey provides phytonutrients to the concoction. Definitely add honey. For optimum results, make sure it is raw, direct from a bee keeper.

CAUTION: The very strong flavor and heat can burn your socks off, maybe even your pants. This is hot stuff. Since you are most likely to consume the tonic during flu season, you might want to have an extra pair of knickers nearby, unless your intent is to cool off.
Cheers, and Bottoms up!
Warm bottoms… Here’s to a healthy winter!





pureed version, yet to be strained

Meanwhile, since I’ve already downed the quart I made back in the fall, I’m off to start a new batch. I need to shred that monstrous horseradish root which I was gifted last week. I will also dice some of my homegrown garlic, which has already started to show signs of renewed life with its little green sprouting horns escaping from the once snug, white papery mummy skin. I shall add imported fresh ginger and turmeric root purchased from the local Indian spice shop. Fortunately, I still have frozen hot peppers from a 2017 bumper crop in my freezer. It is good to plan ahead.

You never know when you might need to fight off the vampires of winter.