![]() ![]() Jägermeister actually has quite an affinity for mint, says Evan Wolf, a bartender at Sidecar Patio & Oyster Bar in New Orleans. Her crushable Waterfront Cooler is a mashup of a Pimm’s Cup and an Arnold Palmer, with Earl Grey tea, muddled fruit and mint, and ginger beer, garnished with fruit and more mint. She likes to use Jäger as a bittering agent for stirred drinks such as a Negroni and to mix up twists on the Mai Tai and other tropical and summery cocktails. ![]() “It’s at once herbal, a little bitter and a little sweet, which all together means that the uses you can find for it are endless,” says Veronica Correa, a San Diego bartender. “It truly runs the gamut very well and tastes harmonious.” He’s particularly fond of playing off its ginger, citrus and bitter elements in drinks such as a Berlin Mule (yes, that’s a Moscow Mule with Jäger) and a riff on an Old Fashioned. “Jägermeister is a very versatile liquid to work within the realm of cocktails,” he says. Without negating its reputation as a shot brand, Willy Shine, the “brandmeister” for Mast-Jägermeister U.S., likes to point out that the product is basically a German amaro with a ton of heritage behind it. “Most anti-Jäger drinkers will come around and realize it’s a delicious, herbaceous spirit for grown-ups,” he says. He recommends a reintroduction as a solo sipper or in a simple cocktail, perhaps mixed with seltzer over ice and garnished with citrus or herbs. Though some people carry an aversion to Jäger because of a bad experience years ago, Zakowski argues against using it as a scapegoat for any youthful indiscretions. “When I’m not in the mood for anything else, I can still drink Jägermeister it’s like mother’s milk.” ![]() ![]() The inclusion of all those botanicals also makes it incredibly useful behind the bar as either a base spirit or modifier, according to Joe Zakowski, a bartender at Mother’s Ruin and No. American importer Sidney Frank is credited with its popularity in the United States, positioning it in the 1980s as a party drink. It was created in 1934 by Curt Mast, the son of a vinegar maker and wine trader, an avid hunter who chose a name for his elixir that translates to “master hunter” and adorned the label with a drawing of a stag. Jägermeister is produced by steeping 56 herbs and spices including ginger, anise, citrus peel and juniper in alcohol and water for a few days before storing it in oak for a year and sweetening it. But the German amaro has far more going for it than merely being a bracing shot. Successive pours of Jägermeister are an American rite of passage to mark reaching the legal drinking age (or sometimes well before), and a bottle stashed in a basement bar freezer is a staple at many a fraternity house. Bartenders weigh in with tips and recipes for getting every last drop out of an underutilized ingredient so it doesn’t gather dust on your bar shelf. Now you’re stuck with the remaining 9/10ths of the bottle and what to do with it. You bought a spirit or liqueur because a cocktail recipe called for a very minute amount. ![]()
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