My F&W
quick save (...)
Sufferin' Sassafras!
© Petrina Tinslay

Sufferin' Sassafras!

  • TOTAL TIME: 5 MIN Plus 4 hr chilling
  • SERVINGS: 12
  • FAST

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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.