Kill Shot! – Fire Cider Tonic
Every now and again you discover something amazing. I was visiting some dear friends and spied in the corner of their kitchen a kilner jar of something that looked amazing, quietly brewing and waiting to be consumed. This was when I found out about fire cider tonic.
I asked what it was and was nonchalantly told it was “Kill Shot”. Well with a name like that I was now really interested –“What in the world is Kill Shot” I asked and was told it kills bugs and lurgies. I was invited to try some, but warned that it contained a lot of chillies, horseradish, garlic, ginger and would be very hot and spicy to try. Well a small amount of the muddy yellow liquid was ladled into a shot glass for me to try. Just one whiff of the stuff and my sinuses were running for cover – WOW, and with a certain amount of in trepidation I whooped it down.
It was amazing, hot, spicy, firey and I could literally feel it trickling not just down my throat but down my torso too. I suddenly felt very alive, which was great as I was just about to get in the car for a three and a half hour drive home and it was dark and around 6.00 pm.
I don’t like driving long distances at night, and usually have to stop at least once and sometimes twice depending on how tired I am. Well after about two hours I noticed I was still feeling very alive, my eye sight was amazing and I was not tired with all the headlights. I was also very aware of everything around me. This was not usual for me and the only thing I could put it down to was the “Kill Shot”. I arrived home having driven for three and a half hours straight and still felt amazing, the drive had been a breeze. This was extra-ordinary and the next day I set about sourcing fresh horseradish to make this amazing concoction. By the way you have to be patient it takes one month to brew – so here is what is in it:
Fire Cider Tonic Ingredients:
- 1/2 cup fresh grated ginger root
- 1/2 cup fresh grated horseradish root
- 1 medium onion, chopped
- 10 cloves of garlic, crushed
- Zest and juice from 1 lemon
- 2 teaspoons cayenne pepper
- 2 tablespoons of dried rosemary leaves
- 1 tablespoon dried thyme
- 1 tablespoon turmeric powder
- Raw apple cider vinegar with the mother tincture
- Raw honey to taste
- Add the prepared herbs, spices, and lemon juice and zest to a quart-sized jar.
- Top off the jar with apple cider vinegar, leaving some room at the top for shaking the jar.
- Cover the jar, but place a piece of wax paper or parchment paper under the lid to keep the cider from touching the metal lid.
- Shake very well to get everything mixed together. Then store in a cool, dry place (like a pantry or cupboard) for a month. Remember to shake the jar daily!
- After a month, strain out the pulp through a cheesecloth, pouring the cider into a clean jar. Squeeze out as much liquid from the pulp as possible.
- Add 1/4 cup honey to the strained cider and stir well. Taste the cider and, if needed, add more honey to reach desired sweetness.
- Take 1 tablespoon a day as a preventive measure, or 3 tablespoons at the first sign of a cold.
- Add it to vegetable juice, or make a non-alcoholic bloody mary by adding some olives and pickles to the juice.
- Splash it on fried rice.
- Drizzle over a salad along with some olive oil.
- Use the strained pulp (yay for no waste!) and add it to shredded veggies to make stir fries and spring rolls.