Sufferin' Sassafras!

• 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

1. Combine the ingredients in a pitcher and stir well.
2. Pour into 12 small bottles and chill for at least 4 hours, until very cold.
3. Serve with orange twists.

bonded rye, e mes, rootbeer liqueur, allspice, water

Taken from www.foodandwine.com/recipes/sufferin-sassafras (may not work)