Ok, so Jägermeister doesn’t exactly have the best reputation for most people. If you’ve encountered it in the U.S., there’s a reasonable chance it was at a dive bar, in shot form, served ice cold, a sort of dare to knock back its intensely, mysteriously herbal flavors. But Jägermeister has been enjoying something of a renaissance lately as bartenders started to realize that, hey, it’s actually good despite it’s reputation. So people are throwing it into all sorts of cocktails. Here’s a favorite Jägermeister cocktail recipe: the Jägerita. – Andrew
Combine everything in a shaker filled two-thirds with ice. Shake and strain into a chilled coupe glass. Garnish with fresh herbs – we used some flowering opal basil from our garden). Enjoy!
Jägermeister is what the Germans call a Kräuterlikör, basically a German Amaro akin to Averna, Cynar, or Lucano. It’s made from cardamom, cinnamon, ginger, licorice, star anise, and over fifty other botanicals, giving it a mildly bitters, slightly sweet, intensely herbal profile. It’s been marketed in the U.S. as a party shot since the 1970s, but the Germans have been enjoying it since 1934.
Germans traditionally enjoy their Jägermeister as an after-dinner digestif, but it’s also a versatile cocktail ingredient. In the Jägerita – a play on the Margarita that’s been around since at least 2008 – it works as the base spirit. It’s paired with lime and curaçao for a spicy, complex Sour that’s perfect for a gloomy and brooding November.
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Photo Credits: Nole Garey for Oh So Beautiful Paper
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