Jägermeister’s ingredients include 56 herbs, fruits, roots and spices including citrus peel, licorice, anise, poppy seeds, saffron, ginger, juniper berries and ginseng. These ingredients are ground, then steeped in water and alcohol for 2–3 days. Afterwards, this mixture is filtered and stored in oak barrels for about a year. When a year has passed, the liqueur is filtered again, then mixed with sugar, caramel, alcohol and water. It is filtered one last time and then bottled.
nils boeseposted 4 years ago
Jägermeister is communicating more than cinnamon or ginger, if you get the chance to visit you will have the chance to learn of 25 ingredients. A less known fact is that Jägermeister essence is matured in oak barrels for a year prior to finishing. The blending process is done in a team, there are about 5 person with knowledge about the recipe. To get a hint of its complexity try it at room temperature, instantly you will get the amount of orange flavours and less anis compared to the cold variation.
Jägermeister in the mix, try a Jägermeister Negroni
2 cl Jägermeister
2 cl London Dry Gin
2 cl sweet Vermouth
Stir all the ingredients on ice in a mixing glass, strain in a chilled cocktail glass and squeeze the lemon over the surface. The described method is " better" than stirring the ingredients in the guest glass on ice since the anis flavour gets stronger the colder Jägermeister gets.
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