Sufferin' Sassafras!
© Petrina Tinslay

Sufferin' Sassafras!

  • TOTAL TIME: 05 MIN Plus 4 hr chilling
  • SERVINGS: 12

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.


  1. 12 ounces bonded rye
  2. 12 ounces Punt e Mes
  3. 3 ounces root-beer liqueur (preferably Art in the Age Root)
  4. 1 1/2 ounces allspice liqueur (preferably St. Elizabeth Allspice Dram)
  5. 24 ounces water
  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.