- TOTAL TIME: 5 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.
- 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
- 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.
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Congratulations to Mei Lin, winner of Top Chef Season 12.