The Bath Alchemist.Reader, I’m converted. Not to swigging back an undiluted spoonful: I’ll leave that to the cold-water swimmers and endurance cyclists.
But mixed with water – about a tablespoon to 300ml of sparkling is my preferred poison – it’s a savoury-sweet, mouth-filling revelation, as satisfying a flavour as alcohol, without the hangover or the calorie load.
And no, not particularly sour at all.Of course, I’m late to this. There’s nothing new about drinking vinegar. Back in the 5th century BC Hippocrates was recommending a vinegar and honey mix as a treatment for sepsis.
Cleopatra teased Mark Antony by dissolving a pearl in vinegar to create a 10 million sesterce (coin) meal. Roman soldiers marched hydrated by posca, a vinegar, salt and water mix, and it’s that which was offered on a sponge to Jesus at the Crucifixion.All those were wine vinegars, but fast-forward to modern times, and cider vinegar comes to the fore.
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