Sufferin' Sassafras!

Instead of making cocktails one at a time, borrow a mixology trend: Premix them in batches and serve in small bottles. This spiced, wintery cocktail is made with rye whiskey, Punt e Mes vermouth, allspice dram and root-beer liqueur.

  • Servings: 12
  • Time(Other): Plus 4 hr chilling

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Ingredients

  • 12 ounces bonded rye
  • 12 ounces Punt e Mes
  • 3 ounces root-beer liqueur (preferably Art in the Age Root)
  • 1 1/2 ounces allspice liqueur (preferably St. Elizabeth Allspice Dram)
  • 24 ounces water

How to make this recipe

  1. Combine the ingredients in a pitcher and stir well. Pour into 12 small bottles and chill for at least 4 hours, until very cold. Serve with orange twists.
Contributed By Photo © Petrina Tinslay Published December 2013





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