Yes, you read that right! Spring Cocktails with Jägermeister!
Do you know who had no idea how versatile Jägermeister is? ME! I had no idea but oh my goodness, I’m so into it!
When I was initially approached about this campaign, I was a tad hesitant because when I thought of Jäger, I thought of shots (and y’all know i’m averse to shots). But then I read about some of the ingredients in Jägermeister: Cinnamon, Star Anise, Orange peel, Ginger root, Cardamom, Lavender, and I got really excited!
Bonus: as a part of this campaign, I have been given a couple of recipes from one of my fave bartenders, none other than Sother Teague from Amor y Amargo! If Sother endorsed Jägermeister, then I most definitely wanted to give it a try!
Jägermeister, a fantastic combination of herbs and spices.
If we’re going to make recipes with Jägermeister, then we should start by treating it like we should treat any good Amaro/Aperitif/Digestif and break down the flavors.
- Nose: Ginger, Licorice, Spices, Anise, Root Beer, Citrus,
- Tongue: Mint, Cinnamon, Clove, Cardamom, Honey, spices, earthy, robust
- Finish: long and wide, full bodied
Exciting right? Totally totally exciting! Let’s dive into some recipes!
We’ll start with one of Sother’s Recipes, Precision Timepiece. This recipe feels like a Negroni variant, albeit one full of flavour and spices.
Combine ingredients over ice and stir. Strain into double Rocks glass with ice. Express Orange peel and garnish.
Bonus: if you add a little Club Soda, you suddenly have spirited “Root Beer”.
For the next recipe, you’re going to want to keep that bottle of Aperol handy but also get some Strawberries cause what says spring like Strawberries? (The answer is: nothing)
To the Jäger and Aperol we add Chartreuse Jaune which has a mille-fleurs + honey aroma and is magical in spring cocktails.
Little Red Jacket
- 1 1/2 oz Jägermeister
- 1/2 oz Aperol
- 1/4 oz Chartreuse Jaune
- 1/2 oz Lemon Juice
- 2 Strawberries
- Club Soda
- Garnish: 1 Strawberry, Lemon Wheel, Rosemary sprig
Muddle Strawberries and Lemon juice in tin. Add Jägermeister, Aperol, Chartreuse and ice. Shake and double strain into Collins glass over ice. Top with Club Soda and garnish with Strawberry, Lemon Wheel and Rosemary sprig. Sensational.
And now it’s time for perhaps the most exciting formula yet: Jägermeister + Aged Rum = spiced Rum. I mean, why isn’t everyone all over this? I don’t have any Spiced Rum in My Home Bar but by combining these two together, I NOW HAVE SPICED RUM.
Again, we’ll start with a recipe from Sother Teague cause this recipe is BRILLIANT.
- 1 oz Jägermeister
- 1 oz Flor de Caña Aged Rum
- 3/4 oz Ginger Syrup*
- 3/4 oz Orgeat
- 3/4 oz Lemon Juice (Lime Juice works really well too)
- Garnish: Heavy dashes of Peychaud’s bitters. I added the Hollowed out Lime half, Maraschino Cherries and Sail. Really, as long as you add the Peychaud’s, use whatever garnishes you want! (Candied Ginger would be amazing btw)
Combine ingredients over ice and short shake. Strain into Collins or Tiki Glass over Cracked or Crushed ice. “Paint” the top of the drink with Peychaud’s bitters and garnish as you please.
*Ginger Syrup – Combine 1 cup of Sugar (Demerara or Turbinado), 1 cup of water and 1 cup of roughly chopped Ginger root in a Saucepan. Heat on low until just before liquids start to boil, then remove from heat. Cover and let sit for around 8-9 hours. Strain into jar and refrigerate. **If you are going to keep this syrup for several weeks, add around 1 oz aged Molasses Rum (like Flor de Caña) to syrup to preserve. Will make approx 2 cups of Ginger Syrup.
The Pineapple Spear Bunny Ears are back again!
For the last Spring Cocktail with Jägermeister, I’ve got a total West Indian Tiki cocktail for y’all!
- 1 oz Jägermeister
- 1 oz Denizen Aged White Rum
- 1/2 oz Smith & Cross Navy Strength Jamaica Rum
- 1/2 oz Lime Juice
- 1/2 oz Pineapple Juice
- 1/4 oz Cinnamon Bark Syrup
- Garnish: Hollowed out Lime half, Grapefruit peel Rose, Maraschino Cherry, Pineapple Spear Bunny Ears
Combine ingredients over ice and shake. Strain into double Rocks glass and garnish.
Wasn’t that totally delicious? Yes, it totally was! Don’t worry, this isn’t the end of my relationship Jägermeister as a cocktail ingredient. I’ll keep posting recipes as I come up with them.
Note: I cannot emphasize how thrilling of a discovery it was that Jägermeister + Aged Rum = spiced rum. YAAAAAAAAS Kween!
Thanks to M Booth for including me in this exciting campaign and sending the bottles of Jägermeister, Aperol, Amaro Montenegro and Dale Degroff’s Pimento Bitters!