Sufferin' Sassafras!

Name: Sufferin' Sassafras!
Yield: 12
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

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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. Slideshow: Whiskey Cocktails

By Jamie Boudreau

December 2013

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Recipe Summary

Yield:

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

Directions

Step 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.

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Sufferin' Sassafras!

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Sufferin' Sassafras!

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Sufferin' Sassafras!