Tag Archives: DIY

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Alma School Punch

Every Christmas my Mom asks me to host a cocktail party for her friends. Every year I make basic drinks and some featured thing, usually something I am enthusiastic about at the time.

The first year, I made a featured menu of classic cocktails. The second time, I made Spritz.

This fall, I’ve been making punches, so I made a Punch for her party.

This one is a traditional punch, roughly based on Regent (or is it Regent’s?) Punch. I just tweaked it a bit for what was on hand.

If you haven’t read David Wondrich’s writeup on Esquire, you should.

Regent’s Punch

It leads with, “The Prince Regent was a pig.” and expands from there into some pretty awesome territories.

The other thing which had an influence on the Punch was the section of Jeff Berry’s “Potions of the Caribbean”, where he talked about Haiti. Specifically the Barbancourt Rhum Punch of Joseph Cesar at the Grand Hotel Oloffson with its associations with Graham Greene, Papa Doc, and the film “The Comedians”. Though, I am not exactly sure why I was thinking of a brutal dictatorship while staying in an Arizona gated community.

Regarding the method, I’ve found doing this size oleo/sherbet in a quart zip lock bag works great. Just put the sugar and peel in the zip lock, let it sit overnight. Then the next day, make your spice tea. Steep for a bit, cool slightly, then strain into the quart bag with the oleo (syrup and peel). Re-seal it, and you can squish and shake it until the sugar dissolves, then just throw it in the fridge. Ready to be strained into your bowl the next day.

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Alma School Punch
3 lemons, peeled;
1 cara cara orange, peeled;
1 cup sugar.

1 cup water
1 stick cinnamon
7 whole clove
2 bags green tea

375ml rhum barbancourt, 8 year
187ml Calvados
187ml American Brandy
375ml Taylor’s Cream Sherry
1/2 pineapple, peeled, cored, and diced
1 Lemon

750ml gruet blanc de noir, chilled
500ml sparkling water, chilled
Freshly grated Nutmeg
1 whole cara cara orange, sliced.

METHOD:
Reserve peeled citrus. Combine Lemon Peels, Orange Peel, and sugar in a ziplock bag. Let sit for 24 hours, massaging occasionally. Steep tea and spices in boiling water and cool slightly. Pour into peel and sugar mixture and shake to dissolve sugar. Chill.
Strain spiced tea syrup into a punch bowl. Juice citrus and strain into punch bowl. Add Rum and Brandies. Add diced pineapple and chill. When ready to serve, add Sparkling Wine, Sherry, and Sparkling Water. Taste and adjust dilution if necessary. It also doesn’t hurt to have a spare lemon around, in case you’d like your punch to be a bit more tart. Garnish with sliced orange and freshly grated nutmeg. Serves 4-15, depending on their level of thirst and time available.

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Peel and sugar.

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Peel and sugar, after a day.

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The bar.

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Serving the Punch.

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Holidays with the family.

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Oven Braised Brisket

I grew up with pot roast, but have only ever made corned beef brisket.

Giving a try to a more traditional Beef Brisket Recipe.

This was based on a recipe from Chef Suzanne Goin.

Oven Braised Brisket

3-4 Pound Beef Brisket
Curing Mix (2 Parts Sugar, 1 Part Salt)
Fresh Thyme
Black Pepper

Rub beef with curing mix and spices, rest overnight in the refrigerator.

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1 Large Onion
2 Small Carrots
2 Sticks Celery
Bay Leaf
Dry Thyme
Dry Oregano Leaf
1 bottle dark beer (stout)
1/2 Bottle Dry White Wine
Stock

Dry brisket with paper towels or cloth. Heat a heavy roasting pan over a burner. Brown Brisket on both sides. Remove to a plate. Add veggies and saute until tender. Add Beer and White wine and reduce slightly. Add Brisket to pan, fat side up, baste with veggies and liquid. Add stock to bring liquid half way up the brisket. Cover tightly and cook in 325 oven until a fork goes into the thickest portion of the meat easily (probably 3-4 hours).

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Cool and strain veggies out of cooking liquid. Return veggies and brisket to pan and refrigerate overnight.

3 Onions, sliced.

Saute onions until tender.

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Defat cooking liquid. Slice brisket and add to oven proof pan. Cover with onions and some cooking liquid. Heat through in warm oven.

Thicken remaining cooking liquid with cornstarch or roux to make a gravy.

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Serve with Horseradish Mashed potatoes and a vegetable.

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Hibiscus/Jamaica/Sorrel/Karkade

One of the last big family trips we took, while I was in the early years of college and “cough” smoking a pipe was to Egypt.

A lot of things about that trip were revelations for me: Savory Breakfasts, Grain Salads, Middle Eastern Tea, African Coffee

But one thing that stuck with me was a hibiscus beverage that was served from spigots by men carrying tanks of it on their backs.

I’d always liked Red Zinger tea, and it was similar, as well as the Mexican hibiscus beverage called “Agua de Jamaica”, but none of these were as cool as the sort of steam punk aesthetic of these men serving hibiscus beverage out of tanks on their backs.

When I started thinking about a second Milk Punch to make for The Coachman, our bar manager remarked that he really liked the color of the first Milk Punch I had ever made. It was a recipe for a Rum based Milk Punch colored with Hibiscus, which I’d adapted from the bar Drink in Boston.

Rum Hibiscus Milk Punch

Not wanting to simply repeat myself, and the guys at Drink, I thought a bit more about it and decided to blend that recipe with the Pisco Milk Punch I’d made for the SF.Chefs.Unite benefit for Japan. Pisco is floral, so it seemed like a natural combination with dried Hibiscus flower tea.

The Punch turned out awesome, but what I’ve been really enjoying is a compound non-alcoholic beverage made with the spiced Hibiscus tea I used to sweeten the punch.

As you know I am often frustrated by the qualities of so-called non-alcoholic adult beverages in the US (Lack of Adult Beverages). I would really like something that is close to wine in sweet/tart balance in intensity, but not alcoholic. Shrubs often come close, though are often made too concentrated. This beverage is the closest I’ve come so far to an enjoyable compound shrub.

Quick Hibiscus and Cranberry Shrub

In a pint glass, combine a quarter cup of chilled, spiced hibiscus syrup* with a quarter cup of chilled, unsweetened cranberry juice and a generous teaspoon of natural cider vinegar (Hey! A fine use for the Cider Vinegar from the Bragg Foods health food cult! Try not to used distilled vinegar, it’s pretty harsh, dude.). Top up with chilled soda water and enjoy this refreshing and bracing beverage. Feel free to add booze, Rum or Tequila are awesome. Also, a fine all hallows eve beverage, as it looks like you are drinking a pint of blood.

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*Spiced Hibiscus Syrup

3 Pints Water
3 Cup Sugar (Washed Raw Sugar or Demerara preferably)
1 Cup Dried Hibiscus Flowers
2 Cinnamon Sticks
9 Whole Clove
1 teaspoon Whole Coriander
1/4 Cup Yerba Mate

METHOD: (If the Hibiscus Flowers are really dirty, put them in cold water briefly and allow the dirt to settle out. Grab floating hibiscus flowers off of settled dirt.) Bring Water to a Boil with Sugar to dissolve. Add remaining ingredients and steep for a few hours or overnight. Strain out solids and filter a second time through coffee filters. Refrigerate in a non-reactive container.

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Switchel-ish

Switchel

Switchel

An interesting American frontier drink is called “Switchel”.

Basically, Switchel is Ginger Syrup acidulated with vinegar instead of the usual citrus. As for where Switchel ends and Shrub begins, I guess Switchel is a subset of the Shrub superset. It must always contain ginger & vinegar, with vulnerabilities allowed mostly in sweetener and spice. Early recipes are usually sweetened with Molassses and/or Honey.

Fooling around with versions of my Ginger Beer, I wondered how it would be if I added some Vinegar, a la Switchel.

Initial versions were not that awesome, but it turned out a spiced, yeast carbonated version is really awesome. Probably my favorite Ginger based beverage so far.

Switchel-ish

1 Quart Water
3/4 Cup Washed Raw Sugar
5 oz Ginger, sliced
4 Very Spicy dried chile (Chile de Arbol)
1 tsp green cardamom seeds
4 whole cloves

4 tablespoons cider vinegar
1/2 tsp Yeast


METHOD: Bloom yeast in lukewarm water with 1 teaspoon sugar. Bring 24 oz water and all sugar to simmer. Add ginger and spices to blender bowl with remaining water and puree. (Blender works well for me in these amounts, but if you have a juicer that can juice ginger root, go for it.) Pour through cheesecloth to filter. Press as much liquid out of ginger solids as possible, I use a sturdy potato ricer. Add ginger juice, vinegar, and water to hot sugar solution and cool to lukewarm. Add yeast and bottle in clean sanitized containers, leaving some headroom. Seal tightly and place in a warm dark place for 5-8 hours, depending on temperature and how feisty your yeast is. Move to refrigeration when the bottles are firm to the touch. Yeast (tan) and Ginger starch (white) will fall out of solution. When serving, open carefully over bowl to catch potential over-foam.

I tried a bunch of frontier style booze add-ons with this, Jamaican Rum, Rye Whiskey, Bourbon, Genever, etc. I enjoyed none of them as much as the drink on its own.

Eventually I gave in and tried mixing it with the obvious choice, Dry Gin. Yep, that’s it.

Switchel-ish High Ball

1 1/2 oz Beefeater
1 oz Soda water
3 oz Switchel

Build and stir carefully in an iced Collins Glass. Garnish with crystallized ginger.

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Lime Burst Garnish

You may recall, I posted a drink called the Chance of Showers.

Unfortunately, I didn’t get a chance to take a picture of the so called “lime burst” garnish or the drink itself.

To remedy the situation, I have made a movie!

Chance of Showers

1 dash Angostura Bitters
Juice 1/2 Lime (or 1/2 oz)
1/2 oz Rich Simple Syrup (or to taste)
Yeast Carbonated Ginger Beer*, chilled
2 oz Ron Zacapa 23
Lime Burst, with a pickled ginger stuffed peppadew pepper https://savoystomp.flannestad.com/2013/10/11/ginger-beer-take-2/

Fill an old-fashiohned glass with cracked ice. Add Bitters, Lime Juice, and rich simple syrup to glass and stir to combine. Pour in chilled ginger beer to nearly fill and stir again. Float on Ron Zacapa and garnish.

So the components of the garnish are the lime skirt and a peppadew pepper stuffed with pickled ginger.

My first thought was to do a red spicy pepper in the middle of a simple lime wheel.

When I workshopped the drink at Holy Water, my friend John Ottman said I really needed a better garnish if I wanted to win. The judges go for that sort of thing. Though I did ignore his advice about vintage glassware. Anyway, I knew I needed to improve my presentation.

When I was in Boston earlier this year, one of the bartenders showed me a cool garnish which was a sort of citrus jellyfish thing.

Also, earlier this year, when working at South, in the Jazz center, the opening bartender did all the bar prep and garnish prep. For a long time I pushed off the lime skinning for lime pigtails to the barbacks, but eventually I bit the bullet and figured out how to do it. There is a knack to getting the ice pick into the lime pith at the right angle between the lime flesh and the lime skin.

I was thinking I would try to combine the citrus skin jellyfish with the lime garnish, but the lime was too thick to work quite the same way as the citrus zest squid.

So I started playing with the lime skirt and realized it made a kind of cool grass skirt effect when it was bent. Maybe I could combine the pepper idea with the tentacle idea?

Lime Squid

The first try was a little “tentacular.”

But when I flipped it over, it turned out to look pretty cool.

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Holiday Ginger Beer

Another idea for a DIY Holiday Gift with a relatively short turnaround time.

Why not spice up your Ginger Beer with some holiday zest?

Holiday Ginger Beer

Holiday Ginger Beer

Holiday Ginger Beer

10 oz Ginger, roughly chopped
Zest of 1 Orange
4 Allspice Berries, crushed
5 Cloves, crushed
1 small stick Ceylon Cinnamon, crushed

1 1/2 Cup Washed Raw Sugar

32 oz Water
1 tsp Active Dry Yeast


METHOD: Bloom yeast in lukewarm water with 1 teaspoon sugar. Over low heat, dissolve sugar in 24oz water with spices and orange zest. Add ginger to blender bowl with 16 oz water and puree. (Blender works well for me in these amounts, but if you have a juicer that can juice ginger root, go for it.) Pour through cheesecloth to filter. Press as much liquid out of ginger solids as possible, I use a sturdy potato ricer. Add ginger juice and water to hot sugar solution and cool to lukewarm. Add yeast and bottle in clean sanitized containers, leaving some headroom. Seal tightly and place in a warm dark place for 5-8 hours, depending on temperature and how feisty your yeast is. Move to refrigeration when the bottles are firm to the touch. Yeast (tan) and Ginger starch (white) will fall out of solution. When serving, open carefully over bowl to catch potential over-foam. Makes a half gallon and a bit more.

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Krabappel Punch

One of the great parts about being in the San Francisco chapter of the United States Bartender’s Guild is that you get to participate in fun events for good causes.

The other day I received a message titled, “Bartenders Needed for Holiday Farmer’s Market Cocktails with CUESA at the Ferry Building”.

“Would you like to showcase your talents and your workplace at our favorite fundraiser series Farmer’s Market Cocktails with CUESA at the Ferry Building on Wednesday November 20th?

“The theme this time around is Holiday Punches. A group of 12 talented USBG bartenders will utilize a sponsored spirit and the best fall produce to create unique punch recipes and pour them in sample size portions for a crowd of 300 foodies and cocktail enthusiasts.”

Well, yes, now that you mention it, I would!

I knew I wanted to do a Milk Clarified Punch, a la Jerry Thomas’ California Milk Punch. Initially, my idea was to recycle an old punch of mine, “Great Pumpkin Punch“.

However, when others chose the brown spirits, I took another tack. Trying the remaining spirits, the Reyka Vodka stood out as the cleanest tasting. But I knew the subtlety of a plain vodka would get lost in the pumpkin-spice punch. I needed a punch recipe that would be lighter.

I love apples and apple brandy and have always wanted to do an apple flavored Milk Punch.

There were some awesome little crab apples at one of the Ferry Plaza vendors, and I thought, what better tribute to Edna Krabappel than to make a punch?

If you want to sample it, you can make it yourself, or even better, tickets are still available to the CUESA event tomorrow, and then you’ll be able to try some 11 other fall themed beverages and enjoy some snacks! Hope to see you there!

Beat Them to the Punch

“Pull your party dresses and bow ties out of the closet for the kick-off event of the holiday season: Beat them to the Punch: Fall Cocktails of the Farmers Market. While the months ahead will surely feature obligatory office parties and family gatherings, you won’t want to miss this evening of overflowing punch bowls and savory bites with your friends.

“Join CUESA and the Northern California chapter of the United States Bartenders Guild (USBG) in the Ferry Building’s Grand Hall for a cozy night of creative holiday punches, hot spiced drinks, and nogs. An all-star lineup of bartenders and chefs will highlight fresh produce from the Ferry Plaza Farmers Market, like pomegranates, persimmons, pears, citrus, and other fall delights.

“Guests receive two full-sized signature cocktails featuring Herradura Tequila, 11 sample sized drinks, and delicious hors d’oeuvres from ten of the Bay Area’s hottest chefs. A recipe booklet will be shared with attendees featuring all 13 seasonal drinks to inspire future party planning. Beat the party season to the punch and warm your soul with good friends as the winter holidays set in. There’ll be no Chardonnay, baked Brie, or fruitcake at this fete!

Krabappel Punch

Infusion:

8 750ml Bottles Reyka Vodka
1/2 750ml Bottle Batavia Arrack
8 Pounds Crab Apples, shredded
8 Lemons, Peeled and juiced

Sweetener:
64 Ounces Water
32 Ounces Washed Raw Sugar
1 Cup Chai Spice Tea
6 Lemons, Juiced

Milk:
1 Gallon Whole Milk, preferably not homogenized

Garnish:

4 Pounds Small Baking Apples, Cored
Enough Cinnamon Sticks, broken in half to fit inside apples
1 tsp Sugar per apple

Method:

Shredding Apples.

Zest citrus and add zest to Vodka and Arrack. Juice 8 Lemons, strain, and add to aforementioned liquid. Add Shredded Apples. Allow to infuse for at least 1 week.

Heat water and add tea. Steep 6 minutes and stir in sugar. Strain tea leaves out of syrup and chill.

Apples Baking.

Roast Apples at 350 until tender but not too mushy.

Strain Peels and Apples out of liquid, squeezing to get as much apple juice/vodka out as possible. Juice other 6 lemons and add to Flavored Booze Mixture. Heat milk to 140 degrees Fahrenheit. Add to Flavored Booze Mixture. Allow to stand undisturbed for 30 minutes and filter through cheesecloth…

Straining Miik Solids.

…removing milk solids. Add Tea Syrup to filtered booze mixture and pour into clean containers. Allow to stand for a couple days. Rack clear liquid off of any accumulated sediment into clean, sanitized bottles and store. Chill well before serving. Serve on ice and garnish with freshly grated nutmeg. Makes about 3 gallons.

Krabappel Punch

Here are a few pictures from the event!

Krabappel Punch Sign

Krabappel Punch Sign

Reyka Vodka Tablescape.

Reyka Vodka Tablescape.

Punch Station Ready to Go.

Punch Station Ready to Go.

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Bitter Beer v1.3b

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I was missing my bitter root beer syrup as I drank my way through the spruce oil version.

Sadly, I had an issue with contamination with one of the bottles of the Gram converted Root Beer batch. Tried to remove the top and it would not stop exploding out of the bottle. It also smelled pretty foul, so some sort of contamination I’m guessing. If that happens to you, don’t even try it.

So I needed a new batch. I have been a bit curious about how Mugwort, a common ingredient in Gruit beers, would work in the bitter root beer. Along with Mugwort, since I was playing in the Artemisia family, I figured I’d add some Tarragon, Artemisia dracunculus, and Fennel Seed, since they are common partners in crime, er, Absinthe.

Bitter Root Beer v1.3b

Roots:
2 tsp Sassafras, Bark of Root*
2 tsp. Sarsaparilla (Jamaican)
2 tsp Wintergreen
2 tsp Licorice
1 tsp Gentian Root
1 inch section fresh ginger root, peeled, sliced and smashed
1/2 tsp Dried Ginger Root
1/2 tsp American Spikenard
1/2 tsp burdock root
1/2 tsp fennel seed
1/2 tsp tarragon
1/3 Vanilla Bean
1 Star Anise

Herbs:
1/2 tsp Mugwort
1/2 tsp Yerba Mate
Pinch Cascade hops

Sweetener:
1 Cup Washed Raw Sugar
3 TBSP CA Blackberry Honey
1 TBSP Molasses

1 drop wintergreen oil.

METHOD: Bring 2 Cups of Water to a boil. Add Roots, cover and simmer for 20 mins. Turn off heat and add herbs. Cover and steep for another 20 mins. Strain out solids. Stir in Molasses, Honey, and Washed Raw Sugar. Add Wintergreen Oil and stir to combine. Cool, bottle in santized container, and keep refrigerated. Makes a 3 cups of Syrup. To serve, mix syrup to taste with soda water (I usually go 1 part syrup to 3-4 parts soda water) or carbonate with yeast (mixing 1 part syrup to 3 parts water and 1 tsp of proofed yeast).

On initial taste, I’m finding this a bit busy, it will be interesting to see if it settles down after cooling. For the next version, I’ll probably leave out the Wintergreen oil.

*Note, Sassafras Oil has been shown to cause liver cancer in laboratory rats and so Sassafras has been forbidden for use in food or beverage products by the FDA. Sassafras Oil is also a precursor chemical to MDMA, aka Ecstasy, so the TTB recommends that vendors keep a close eye on any significant sales. Use at your own risk.

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Ginger Beer, Take 2

Everyone liked the last batch of Ginger Beer so much, I felt like I had to make another.

I’m doubling the last batch of yeast carbonated ginger beer, and making a few changes to the method from the last.

Flannestad Ginger Beer.

INGREDIENTS:
10 oz well rinsed fresh Ginger Root, preferably organic, roughly sliced.
1 1/2 cup Washed Raw Sugar.
2 quart Water.
1 teaspoon active dry yeast.*

METHOD: Bloom yeast in lukewarm water with 1 teaspoon sugar. Bring 24 oz water and all sugar to simmer. Add ginger to blender bowl with remaining water and puree. (Blender works well for me in these amounts, but if you have a juicer that can juice ginger root, go for it.) Pour through cheesecloth to filter. Press as much liquid out of ginger solids as possible, I use a sturdy potato ricer. Add ginger juice and water to hot sugar solution and cool to lukewarm. Add yeast and bottle in clean sanitized containers, leaving some headroom. Seal tightly and place in a warm dark place for 5-8 hours, depending on temperature and how feisty your yeast is. Move to refrigeration when the bottles are firm to the touch. Yeast (tan) and Ginger starch (white) will fall out of solution. When serving, open carefully over bowl to catch potential over-foam.

Ginger Root.

Ginger Root.

The first change I made this time was just to rinse the ginger root well with warm water, instead of peeling. I need to do a side by side comparison with peeled and unpeeled to find out if peeling makes a difference in flavor. Really, the only thing which slightly concerns me about not peeling is the potential for bacterial contamination from the skins.

This time, the ginger root was quite a bit more mature than the last. The flavor of the juice and ginger beer is hotter and sweeter than the more floral young ginger I used last time.

Ginger Puck.

Ginger Puck.

Nicely formed ginger pucks, after squeezing. You could dry them and use for room fresheners.

Opening Ginger Beer.

Opening Ginger Beer.

I continue to use empty soda water and mineral water for the ginger beer. Easier and safer than glass, at this point. You can gauge the carbonation level easily by simply squeezing the bottle and checking the firmness. Some small risk they’ll pop the caps and make a mess, but little risk they will become ginger grenades. Once I get the ferment times down, I may switch to bottling in glass.

Interestingly enough, it seems like the canada dry soda water bottles form a much better seal than the crystal geyser mineral water bottles. With the same time allowed for fermentation, the ginger beer in the canada dry bottles over-flows copiously, while the ginger beer in the crystal geyser is carbonated but does not overflow. Perhaps there is some CO2 leakage with the crystal geyser bottles above a certain pressure threshold.

Bottles.

Bottles.

A lot of other ginger beer recipes use spices or citrus in them, I actually really like how this is just about how complex and multilayered a flavor pure ginger root has. The complexity you get is amazing, not to mention the length of the flavor. You start by enjoying the great smell of fresh ginger root in the carbonated bubbles with a touch of yeast, enjoy the sweet and floral flavor, are knocked back by the heat, and then enjoy the long evolving flavor as it fades.

I guess we have the temperance movement to thank for the prevalence of pressure carbonated ginger beers and other sodas, but maybe if more people give the real thing a try we can get some of this real flavor back. With yeast nutrients, real sugar, and natural ginger maybe these could gain as much traction as kombucha.

Commercial ginger beers and ales, pumped up with capsaicin for heat and with their flacid ginger flavor from extracts, are poor, poor substitutes, indeed, for real ginger beer.

*Yeast plus sugar and water equals Carbon Dioxide and alcohol. In general, stopping the active fermentation at this early a stage of fermentation, the alcohol levels should be fairly low.

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Sassafras, Continued

When talking about Sassafras, one of the seeming best pieces I found was from a home brewing forum.

Sassafras is Not Nearly as Dangerous as You Would Think, rriterson, 2010

This page contains the following:

“Let’s say that I drink 1 of my own rootbeers per day. In order to have a 50% chance of cancer, I’d have to have 3.85g of safrole per root beer. Since my batches are 5 gallons (~50 beers), that would mean I’d have to get 192.5g of safrole out of the sassafras I seep. I start with 16oz (1lb) of sassafras root. Well, 1lb is actually only 453g. 192.5g/453g is 42%.”

So this guy is using about 90g of Sassafras per gallon of Root Beer and feels it is a relatively safe amount, if he is getting a (very generous) 42% yield of Sassafras Oil per gram of sassafras root.

Old recipes call for 8-10 drops of Sassafras Oil per 5 gallon batch. I don’t know what the conversion is between Sassafras Oil drops and grams, but some things I’ve found indicate between 40-90 drops per gram for liquids. Castor Oil is said to be around 44 drops per gram. If Sassafras Oil is similar in weight, by rmitterson’s math, you would need to be using basically 3.85 times 44, or 169 drops of Sassafras Oil, per glass of Root Beer for a “50% chance of cancer”.

When I weighed out the amounts of herbs and barks in my Root Beer recipe, I found I was using about 4-6 grams of dried Sassafras Root Bark per gallon.

A pound of Sassafras sounds like a lot, but the yield of sassafras oil from my 4-6g of dried Sassafras Root per gallon, (most things I’ve read indicate the yield of Sassafras Oil from Sassafras Root Bark is 6-9% by weight when steam distilled,) isn’t going to be anywhere near significant in a simple heat infusion in water. Sassafras Oil isn’t even soluble in Water (Alcohol is another matter)!

So, mostly, I have to say I don’t feel that worried about Sassafras in my Root Beer recipe, at least compared to other potentially cancer risk elements in my life history or current environment.