Hank likes to add a drop or two of mint extract to the sassafras syrup, which adds a nice note.
- Several roots (including some green stems) from sassafras saplings, about 30-40 inches worth of 1/4-inch thick roots (enough to fill one cup when you chop them into 1/2-inch pieces)
- 4 cups water
- 2 cloves
- 1/2 teaspoon anise seeds (can sub fennel)
- 4 allspice berries
- 1-inch of stick cinnamon
- 1/4 cup molasses
- 1 cup sugar
- 2 quarts soda water
1 Prepare the roots: Scrub the roots clean of any dirt.
Cut the roots into 1/2-inch long pieces. (The roots can be tough, if you have a pair of pruning shears, they work great to cut the roots.) If you have a few green stems, you can include them too, but you should have mostly roots.
Cut up as much as you need to fill one cup.
2 Simmer roots with spices: Put the roots into a small pot and cover with 4 cups of water. Add the cloves, anise seeds, allspice berries, and cinnamon stick. Bring to a boil, reduce to a simmer, and simmer for 25 minutes.
3 Add the molasses and simmer for 5 minutes more. Remove from heat.
4 Strain and add sugar: Strain through cheesecloth or a fine mesh sieve lined with a paper towel. Rinse out the pot. Return the liquid to the pot.
Add the sugar, heat until just a simmer and the sugar has dissolved. Remove from the heat and let cool.
5 Add soda water to syrup to serve: To assemble the root beer, fill a glass with ice cubes, add the syrup and soda water in a 1:2 ratio, so 1/3 cup of syrup to 2/3 cups of soda water. Add more soda water if you want it more diluted, add more syrup if you want it stronger.