Jägermeister Cocktails Revisited
on 30/08/13 at 4:09 pmBooze News
Just reading the word will no doubt conjure up images of dive bars, messy shots and not a few painful mornings-after. These, of course, are why you no longer partake. But while you were off advancing your palate beyond watery beer and shots, a growing league of craft bartenders has figured out ways to build complex cocktails with Jäger.
Strip away the frat-boy connotations and Jägermeister (which means “game hunter”) is one of the world’s oldest mass-produced digestifs (created in 1935 from a 500-year-old recipe), boasting more than 50 herbs, fruits, spices and roots, placing it on the same shelf as Italian amaros, like Fernet Branca and Ramazzotti.
“It adds bitterness and sweetness to a cocktail like any quality amaro, but affects the weight of a drink like nothing else,” says Sean Hoard, bar manager of Teardrop Lounge in Portland, Oregon. “That combination makes it particularly fun to work with.”