Jägermeister liqueur: what to drink with, composition, recipe

Meet the beater

Jägermeister liqueur (translated into Russian as “senior huntsman”) is a medicinal product that can improve digestion.
It was for this purpose that it was created. However, soon the excellent taste of this product was highly appreciated by many consumers. As a result, liquor today is taken for pleasure. Considering the high strength and specific composition of herbs, experts recommend drinking Jägermeister with caution. There are several different methods of drinking this drink. Judging by the reviews, many are interested in how many degrees are there in Jägermeister liqueur? According to experts, this drink is quite strong, since it has 35 revolutions.

Characteristics of Jägermeister – taste, strength

Liqueur belongs to the category of bitters - bitters and balms.

The drink has the following characteristics:

• has a characteristic bitter herbal taste with distinct notes of citrus, cinnamon, anise and saffron;
• has a dark brown color and a slightly viscous consistency;
• alcoholic strength is 35 degrees;
• calorie content – ​​246 kcal per 100 ml.

A rich bouquet and good strength will give you quite complex taste sensations. The taste begins with the aroma - bright, rich, complex. Thanks to the caramel content, the strength is felt much weaker, but the softness and light astringent tone that appears from aging the drink in oak barrels comes to the fore.

Special attention to bitterness. It is this that makes the Jägermeister herbal liqueur so recognizable and original. This complexity is a ready-made protection against counterfeiting. None of the third-party manufacturers have been able to reproduce the drink exactly for 90 years.

The composition of "Jägermeister"

The exact original recipe and method of infusion of Jägermeister is still not known; it is kept secret by the direct manufacturer. But you can smell several bright notes in an alcoholic drink: cinnamon, aromatic cloves, coriander, spicy ginger, thyme, saffron, orange zest.

Many declassified components have their own useful properties:

1. Ginseng – effectively strengthens the immune system, increases vitality and performance;
2. Coriander – quickly relieves nervousness and stress, improves the functioning of the heart and circulatory system;
3. Saffron – normalizes blood pressure and activates memory;
4. Anise – can relieve headaches and normalize the functioning of the gastrointestinal tract;
5. Ginger – tones the body as much as possible, restores strength and strengthens vision;
6. Juniper - activates appetite, normalizes the nervous system;
7. Cloves – helps eliminate flatulence, diarrhea and stops the growth of cancer cells.

All herbs are thoroughly dried and ground. Next, they are divided into proportions and filled with alcohol. Leave for the tincture process for 14 days at a temperature of 18-20 degrees in a dark place.

After filtration, this preparation is left for six months in the basement in an oak barrel. Later, the tincture is filtered again and sugar syrup is added for taste and caramel for color.

Almost all alcohol production companies tried in vain to recreate the taste of Jägermeister, but all the copies were no good and were very different from the original.

There is no detailed information about the herbs and recipe for preparing this tincture. What is known is that the composition consists of alcohol, water, caramel, ginger and cinnamon. In addition to these ingredients, coriander, spicy cloves and saffron are also added to Jägermeister. Some consumers mistakenly believe that the manufacturer infuses the liqueur with deer blood.

Jägermeister in its purest form

The manufacturer's recommended method of consuming Jägermeister liqueur is to use ice shots. But in the absence of similar ones, ordinary glass stacks chilled with ice or from the freezer are perfect.

To begin with, a bottle of liqueur is cooled in a freezer for several hours at a temperature of minus 18-20 degrees Celsius. Then it is poured into chilled vodka glasses, called shots in Europe and America. A shot of ice-cold Jägermeister is drunk as a digestif, and always in one gulp. In this case, you can fully experience the unique flavor bouquet of the drink, which is not distorted by alcohol during cooling.

• You can also consume Jägermeister at room temperature.
• This is usually done for medicinal purposes, such as for colds or to improve digestion.
• At the same time, the herbal component of the drink is especially clearly revealed.
• However, you should not get carried away with treatment.
• Remember that 250-300 milliliters of this rather strong drink can cause severe alcohol intoxication.

The history of the origin of Jägermeister liqueur

The origin of the drink has a beautiful and ancient legend: Count Hubert of Liege, walking in the forest after the death of his wife in childbirth, noticed a stately deer with a cross glowing between its horns. What he saw surprised the count so much that he immediately decided to become a monk and transfer all his accumulated rich property to the church and monasteries. For the rest of his life he prayed, patronized many churches and worked on creating a healing tincture.

In 1934, the owner of the alcohol company, Kurt Mast, was inspired by the story of the elder huntsman and created a drink in his honor.

Jägermeister gained particular popularity in 1978, when famous rock musicians joined the marketing campaign. The bottle is decorated with a deer with a cross between its antlers and rays of light going down; the container itself is a signature dark green shade.

There is a legend that the recipe for this alcoholic drink was compiled in medieval times by a young count. Saddened by the death of his wife, he went hunting to somehow have fun. And when he was waiting for game, hiding behind an old large oak tree, a deer suddenly jumped out of the bushes onto the forest edge.

When he came to his senses already in the castle, he remembered what he had seen in the forest. The count believed that God had sent him a sign. As a result, he took monastic vows and became a monk. In his old age, the count became very interested in various medicinal herbs, from which he compiled a recipe for a tincture, which today is known to many as “Jägermeister”.

But there is also another version of the origin of the German liqueur. Namely: in the 19th century, at a plant where vinegar was made, Kurt Mast (one of the factory workers) was very keen on mixing various medicinal herbs. The young man had a sore stomach. For this reason, he could not eat fatty foods.

This prompted him to experiment for a long time with all sorts of herbs and create a drink, after drinking which he could eat fatty meat without fear for his health. As a result, he managed to create a tincture. Since many consumers associate meat with hunting, for commercial purposes they decided to style the beater containers accordingly.

The bottle was shaped like a flask, and a red deer was chosen as the emblem for the bitter. The Germans are predominantly not devoid of lyricism and romanticism, and therefore the new alcoholic tincture began to gain great popularity.

How to drink Jägermeister correctly: TOP 12 ways

In its purest form

Liqueur is usually served in vodka glasses (shots): the strength of the drink (35 o) does not allow it to be swallowed in glasses. The stack must be thoroughly frozen so that it becomes covered with frost: authentic, aesthetically pleasing, practical, cool the liqueur separately. But he is also inimitable as part of long drinks.

Experts say that Jager at room temperature and cooled to -18 o are two different substances. The first one is bitter, tart, spicy and still alluring. The second is thick, viscous, sweet, with strange fruity notes, without the taste of alcohol. Which option to choose is a matter of taste.

You can also drink unchilled Jagermeister neat with the addition of ice. You may notice how the flavor of the herbs intensifies as the temperature of the tincture decreases.

For those who do not like drinking ice, it is recommended to drink the liqueur with cool water to bring out its rich aftertaste.

The combination of words alone causes bewilderment, however, gourmets find this mix delightful and claim that intoxication comes slowly and smoothly, and a good spiritual mood lasts throughout the evening.

Submarine

A frost-crisp shot with cold Jägermeister is placed inside a beer glass. Place ice in the glass and pour chilled beer, making sure that the pop-up glass does not scoop up the beer. That's right: two in one. Pour and do not mix. Now carefully bring it to your lips and drink, trying not to drop or spill anything, and not to fall yourself.

Beer can be both dark and light.

In cocktails

Jagermeister constantly inspires bartenders to be creative with its rich taste and compatibility with almost any ingredient - juices, coffee, mineral water, soda, milk, any kind of alcohol, fruits and even vegetables: naturlich. Therefore, there are countless cocktails based on it, and each bartender always has several personal recipes in stock, which he is unlikely to share with colleagues. But even ordinary amateurs will not refuse to experiment with the tincture at home.

Jagermeister was first manufactured in Germany, or more precisely in Lower Saxony. This alcoholic drink is an herbal liqueur. It became popular at the end of the last century, but many people who try it now feel the desire to purchase this drink again and again.

1. Chilled and in one gulp.

2. At room temperature and take small sips to enjoy the multi-component taste of the liqueur.

And yes, in both cases you should limit yourself to one or a couple of glasses.

This balm can be used both in pure form and as part of cocktails. As for the solo performance, there are also two options:

• Heavily chilled. To do this, the bottle is kept at a temperature of -12...-18 for several hours. In this case, the drink thickens, the alcohol is not felt;
• Room temperature. In this case, the drink sounds sharper, but there is an opportunity to feel the aroma of the herbal bouquet.

Whatever method you choose, it is important for you to remember its strength (especially with the first method). Maximum per evening – 300 ml. At the same time, remember about the properties of plant extracts, which can have an excessive tonic effect on the digestive system.

Jagermeister liqueur was invented many years ago as a medicine whose purpose was to improve digestion. But after tasting this liqueur, the “patients” began to use it not only for medicinal purposes, but also for pleasure.

But due to the fact that Jägermeister’s composition is quite specific, and in addition, the drink itself is quite strong, a special approach to its consumption is required.

This article talks about how to drink Jagermeister correctly and will get acquainted with the method of serving and cocktails based on Jagermeister.

The name Jägermeister is a derivative of the German word, which means senior huntsman. This is a 35-proof liqueur, which contains a set of certain herbs, which is aged in oak barrels to give Jägermeister its specific taste.

The drink has been produced since 1935. Its manufacturer is a company from Lower Saxony - Mast-Jägermeister AG. Production is located in the city of Wolfenbüttel.

Since the 70s of the last century, Jägermeister can be bought in many countries around the world. Export deliveries are carried out to more than twenty different countries around the world.

Some rock groups, in particular the legendary group Metallica, were involved in promoting the liqueur. Advertisements for the drink can be seen at competitions in Formula 1 and DTM. For some time, on Porsche 956 sports cars, one could see the name of the liqueur.

The company strictly ensures that the recipe for the drink is not compromised. It is known that the liqueur contains about 55-60 ingredients: water, alcohol, caramel, sugar, ginger, spicy cloves, saffron and others.

There is a legend, which the manufacturer indignantly denies, that the composition contains deer blood. It arose when the group Incubus Siccubus, in their song, called the Jägermeister “The sweetest blood from the antlers of a deer.”

Some of their fans took the musicians’ beautiful metaphor literally.

Herbs collected from environmentally friendly places are carefully sorted, dried, ground and mixed in strictly defined proportions. After this, alcohol is poured into the mixture, infused and distilled several times. After this, the drink is poured into oak barrels and aged to give the drink color and taste.

After this, the drink is filtered, caramel and sugar are added, and it is infused for another six months. After this, Jägermeister is bottled in special dark bottles, the glass of which protects it from exposure to sunlight.

Cocktails with Jägermeister, the recipes for which are given below, are excellent alcoholic drinks and do not have a harmful effect on the drinker, unless, of course, they are abused.

If you like to drink liqueur in its pure form, then this type of cocktail is suitable for you. The bottle is placed in the freezer for several hours to cool to -18 degrees.

Then Jägermeister is poured into a chilled glass (shot). You should drink in one gulp.

Chilled liqueur is viscous and sweet in taste. The alcohol base is almost not felt, only the smell of herbs.

This drink is perfect as an aperitif before meals.

Like most bitters, including the no less legendary Becherovka, Jägermeister is drunk primarily in its pure form. The Germans prefer to do this in the form of an ice-shot. To do this, the bottle with the drink is sent to the freezer, where it must cool to -18 degrees, and then poured into a shot glass, which, of course, also needs to be taken out of the freezer.

Ways to use Jägermeister

Most often, Jägermeister is consumed in cocktails, less often in its pure form, since it has a very specific taste. Men still prefer a chilled, clean drink. It can be drunk either chilled or at room temperature.

To cool, you must first freeze the glasses, and only then pour bitter into them. When exposed to sub-zero temperatures, the drink becomes viscous and much denser than its usual state, and sweet notes begin to dominate in the drink.

At room temperature, the tincture is liquid and easy to drink, but the smell becomes stronger and brighter, and bitterness will prevail in the aftertaste.

If you consume pure Jägermeister, digestion improves; many drink it as a digestif - during and after meals, but in moderation.

In winter and autumn, you can add a couple of spoons of tincture to tea or coffee to warm up. The hot drink will be enriched with the spicy and aromatic aroma of bitter.

Jägermeister liqueur reviews and comments

Lera

10.07.2014

Only for lovers of strong drinks. A glass of this delight almost made me lose my breath. For all its usefulness, it's tough!

Margarita

06.01.2018

You need to add ice or freeze glasses of water, and then pour liqueur into them. I like!!! Thanks to my sister, she always treats me to “new products” and knows what to use and with what))) Congratulations to everyone on the upcoming 2020 and Merry Christmas. I wish you all the best and the fulfillment of all your cherished desires!!!

About production

First, the collected herbs are dried and thoroughly ground. Then in a certain proportion, which is not disclosed, they are mixed. Next, alcohol is added to the container. After this, the mixture should sit for some time and go through the distillation procedure several times. The resulting liqueur is then matured in oak barrels.

Many years have passed since the release of the first bottle of Jägermeister liqueur, but the traditions and production technology have remained unchanged. The recipe is passed down from generation to generation, which is not disclosed to anyone and contains more than 56 different herbs and roots. The best master distillers work on modern German bitters.

All components are crushed, poured into a barrel, and filled with local spring water and alcohol. Next comes the process of maceration: alcohol takes oils and aromas from the ingredients and transfers them to water, saturating it with taste and smell. All this can continue for weeks and months.

After the mixture has infused, it is filtered and poured into other barrels. The filtered drink is left in barrels for another six months, after which it is filtered again, alcohol, water, sugar syrup and caramel are added. As a result, it takes a year from collecting the components to releasing the finished liqueur. During this time, it undergoes more than 380 quality and compliance checks. The production of German bitter is a labor-intensive and complex process; The slightest mistake leads to defective products.

There is another legend according to which Kurt Mast took a very long time to achieve this bottle shape. The world-famous liqueur bottle appeared after the creator smashed prototypes on his tiled floor for six months. Kurt chose the perfect shape and thickness of the glass so that the bottle would not break when dropped.

History of Jägermeister

Jägermeister first saw the light within the walls of a vinegar factory. So, the father of the drink was the son of the head of this very factory, Kurt Mast. Now the figure of the inventor of bitter takes his place of honor at the company’s headquarters and ensures that Jägermeister’s recipe is not replenished with new ingredients and does not lose old ones.

It took Mast many decades to find the ideal recipe, and finally, in 1934, he managed to find the very combination of components and their proportions that has not changed to this day.

In 2012, the brand attempted to launch new variations of the drink, changing its composition by adding new components, but the product did not receive much success. Thus, the original recipe still remains in first place, significantly ahead of its competitors in popularity.

Cocktails with Jägermeister liqueur

This infusion is often used in shots to add an interesting herbaceous flavor to the cocktail. Popular cocktails with Jägermeister come in different levels of complexity:

1. Cucumber

• spicy tincture;
• cucumber;
• sprite;
• ice cubes.

Mix all liquid ingredients thoroughly and place the cucumber inside the cocktail glass.

• Lady Hunter
• Jägermeister;
• blackberry liqueur;
• cherry or currant juice.

All ingredients are poured into the shot in order: blackberry liqueur, liqueur, cherry juice. The cocktail turns out layered and very beautiful.

• herbal tincture Jägermeister;
• freshly squeezed orange juice;
• Grenadine.

Take equal parts of each ingredient and mix.

• aromatic and spicy Jägermeister;
• lemon juice.

To make this cocktail, you will need to mix equal proportions of herbal tincture and lemon juice.

• Jägermeister;
• light beer.

Somewhat reminiscent of the Russian ruff, but this is the Norwegian version of this cocktail. Sometimes beer can be replaced with champagne.

• jägermeister;
• Blue Curacao liqueur;
• freshly squeezed lemon juice.

Mix all the ingredients to create a spicy, musky and aromatic cocktail.

• Jägermeister;
• Tequila Rose cream liqueur.

First, liqueur is poured into the glass, and the same amount of herbal tincture is carefully added on top. The cocktail has a grassy-strawberry aftertaste.

• Spicy tincture;
• vodka;
• Sambuca.

This is a very strong cocktail for real men, as it has a very high degree. The taste is bittersweet with bright notes of lemon, cloves, spices and herbs.

Alcohol can be mixed with fruit juice or lemonade 1:1; orange, pomegranate, grapefruit, cherry or currant are especially preferred. Sometimes it is diluted with a sparkling drink or energy drink.

Sausages, baked and fried meats are perfect as a snack and aperitif; in some countries, it is customary to serve slices of lemon or orange with cinnamon or cucumber with the drink.

What a quality Jägermeister he is.

There are many fakes of high-quality alcohol appearing on the alcoholic beverages market today. Jagermeister is no exception to the rule: many brands are trying to repeat the original recipe, but so far no one has been able to completely copy the real recipe. What are the distinctive features of the original drink?

1. This alcohol is created using 56 different herbal ingredients, including star anise, cinnamon, orange peel, ginger, and lemon. The recipe has remained unchanged for over eighty years.
2. The production process of original alcohol is complex and multifaceted. Before it gets into the bottle, the drink undergoes filtration. In addition, it is infused in oak barrels for 365 days. Only after this additional components are added to the liqueur - alcohol, water, sugar, caramel and others.
3. Original quality herbal liqueur is bottled only in dark green bottles. It is interesting that eighty years ago production experiments were carried out with different containers. However, experimentally it was possible to prove that it is in bottles made of dark green glass that the unique aroma and taste are preserved.
4. A real herbal liqueur freezes even at low temperatures. Many people prefer to drink Jägermeister very chilled in its pure form. However, be careful: unlike whiskey, vodka, gin and other strong spirits, Jägermeister can freeze already at a temperature of minus sixteen degrees Celsius. In addition, the container of this drink is not suitable for long-term cooling and freezing, and therefore can easily burst.

How to drink Jägermeister in its pure form

If you decide to consume Jagermeister undiluted, in its pure form, it is worth knowing how to do it correctly. Small glasses or shot glasses are perfect for Jägermeister. Chill the drink in the refrigerator.

You can also place the Jägermeister in the freezer, albeit for a short time. The maximum and most optimal cooling temperature is minus 10-13 degrees.

The recipe is as simple as twice two. Simply pour the cold herbal liqueur into a glass and drink in one gulp. However, be careful – the strength of the liqueur is 35%, so you definitely shouldn’t abuse the drink.

Citrus fruits are suitable as a snack - for example, lemon, which can be pre-salted, or orange. Cinnamon can be used to improve the taste. Jägermeister goes well with many cold appetizers. The liqueur is appropriate to serve with traditional German dishes - for example, fried sausages or meat.

This is just one of the options on how to drink Jägermeister correctly and what to snack on. Most often, herbal liqueur is consumed in a diluted form.

It goes well with alcoholic and non-alcoholic drinks and becomes an excellent base for various delicious cocktails.

Secrets of making alcoholic cocktails

What should you mix Jägermeister with to make an appetizing and enjoyable cocktail? There are many options.

• "Jägermeister Rudi" . To prepare it you need to take one part of intoxicating, bitter beer and one part of herbal Saxon liqueur. If you drink Jägermeister with beer, be aware that both drinks are poured into the glass at the same time. Only then the taste of the herbal liqueur is revealed correctly.
• "After Dark" . To create a cocktail with such an unusual name at home, use one part dark chocolate liqueur and two parts Jagermeister. The preparation rules are simple: first pour chocolate liqueur into a glass, then insert a spoon and pour the herbal liqueur over it so that it flows slowly and carefully. This alcoholic cocktail is loved because it reveals the delicious taste and aroma of chocolate with a stunning bouquet of herbs.
• "Yeager Ginger" . The recipe for this alcoholic cocktail was invented by a German bartender. To make it, he used one and a half parts original herbal liqueur, 1/4 part lime and one or two slices of cucumber. The main ingredient is ice-cold ginger beer. It is added to the cocktail arbitrarily - in larger or smaller quantities. The cocktail must be supplemented with ice cubes. This drink is especially good in the hot summer, as it is perfectly refreshing and invigorating.
• Cocktail "Fresh Orange" . It is worth mentioning that a quality herbal liqueur goes well with orange. To prepare the drink, take chilled, freshly squeezed orange juice, crushed ice, a little (no more than a teaspoon) orange zest and one part of Jagermeister to taste. The aromas of Jägermeister herbs and the sweet and tart orange juice harmonize perfectly in the glass. This mixture looks incredibly attractive. An important point: the ingredients must be mixed before use. A wooden stick is best for this.
• Energy drink . Jägermeister and Redbull (or other energy drink) go perfectly together. To prepare a delicious alcoholic cocktail, mix one and a half parts of liqueur with one part of energy drink. To taste, you can add lime zest, a few drops of lemon juice, and ice. Jagermeister with an energy drink is a delicious combination. A recipe like this can be an interesting option at a friendly party - as a rule, it attracts attention right away.
• Yeager Tonic . This cocktail is an interesting variation on the gin and tonic theme. True, gin is not needed in this cocktail. Just mix a little herbal liqueur with tonic. The drink is served in tall glasses and garnished with a slice of orange or lemon. You can add ice to taste.
• "Redhead" . Redheads are never forgotten. This cocktail will be unforgettable for you, because it has an original and interesting taste. To prepare it, mix equal parts cranberry juice, peach liqueur and Jagermeister. The drink is prepared in a shaker, shaken well, and then strained into a glass. You can also serve the drink in a tall glass. Goes well with ice.
• "Black Sunset" . It is a very unusual combination. The main ingredients are one and a half parts Jagermeister, 1 part rum and 2 parts pineapple juice. Combine all ingredients in a shaker with ice, shake well and strain into a tall glass with fresh ice.
• "Surfing" . Jägermeister is almost always paired with juice. This cocktail is a prime example of this. To prepare it, mix one and a half parts of Jägermeister with the same amount of coconut rum and five parts of pineapple juice. All components are mixed in a shaker with ice. The cocktail is served in tall glasses. You can add a slice of orange to taste.
• "Yeager Mary" . This cocktail became experimental, but the experiment was a success. You can’t even imagine how interesting and unusual the taste of the drink is. The main ingredients are one and a half parts of Jagermeister with a Bloody Mary cocktail. The components are mixed directly in the glass. The glass can be decorated with a sprig of celery. A great snack option is a few slices of lemon or lime.
• "Evil Apple" . A cocktail with such an original name is very tasty. In a shaker you need to mix one and a half parts of Jägermeister with one part of freshly squeezed apple juice with the same amount of pineapple juice. Shake well and serve in a martini glass or rocks glass with ice.
• "Revenge" . This pleasant cocktail gently soothes and relaxes. To prepare, mix one and a half parts Jägermeister with one part peach schnapps, one part raspberry puree and the same amount of lemon juice.

Recipe for making Jägermeister at home

As already mentioned, the original recipe is not available to the general public, but you can prepare a homemade drink from available ingredients. For greater convenience, it is better to use a ready-made set for the Jägermeister from the Feast Workshop. It includes:

• anise;
• carnation;
• Oak bark;
• star anise;
• chamomile;
• rosemary;
• cinnamon;
• liquorice;
• sage;
• juniper;
• orange peel;
• orange and lemon zest;
• mint, raspberry, yarrow, cherry and currant leaves;
• caraway;
• thyme;
• angelica roots;
• chicory;
• saffron;
• blueberries.

Mix all ingredients thoroughly and dilute with alcohol in a volume of 1 liter. Medical alcohol or double distilled moonshine is best suited, and a glass bottle is ideal for storage. Then put the container in a dark place to infuse for a month.

Then strain the tincture and pour sugar syrup into the bottle and leave again for a month. The drink is tinted with caramel to give the drink a dark color.

Once you taste this spicy, herbaceous liqueur Jägermeister, you will want to try it again. If you do not exceed the dosage of consumption, the drink really improves the functioning of the gastrointestinal tract, and, in principle, has a beneficial effect on the entire body.

If an alcoholic drink seems too strong, you can always dilute it with fruit juice, mineral water or lemonade.

Cocktail recipes based on Jägermeister

The strength of the drink allows it to be used as the main ingredient in cocktails. The only condition is that you should try not to mix bitters with other alcoholic drinks. Although there are cocktails with beer and champagne.

The most famous cocktails with Jägermeister:

1. Jager bombs are the most famous and popular cocktail in Europe. Liquor mixed with Redbull. Proportions with Redbull may be different. The most popular is 1:2. Pour 100 grams of Redbull into a glass and throw a 50-gram shot glass filled with Jägermeister into it. Drink in one gulp.
2. Jaegermonster. Pour 200 grams of ice into a tall glass. Pour 150 grams of orange juice over ice. Add 30 grams of liqueur to this. 30 grams of pomegranate juice. Mix all ingredients. It will turn out tasty and original.
3. Cookumber is a refreshing cocktail. Cut the fresh cucumber into small cubes and place them in a glass. Add ice here and fill the contents with 50 grams of Jägermeister and 150 grams of Sprite.
4. Submarine. There are two variations of the cocktail: women's and men's. The women's version uses champagne, and the men's version uses beer. Pour ice-cold beer or champagne into a tall glass. Add 50 grams of Jägermeister and carefully mix the ingredients.
5. The Dead German is the strongest cocktail that only a real man can drink. Mix Jägermeister and soft schnapps in equal proportions. You need to drink in one sip, so they usually take 50 grams of each alcoholic drink.

Bitter is often combined with Cola; cherry juice is popular. These are those cocktails that do not require a specific presentation and are consumed at home.

There are more complex options for combining bitters with other components. In bar culture there are a lot of options for enchanting serving and consumption.

Warm

First, the liqueur is kept to room temperature. According to consumers, the taste of Jägermeister is slightly bitter. But when warm, the aroma of herbs is revealed much better than in a cold drink. According to experts, to lift your mood and improve your appetite, you will only need to consume no more than 40 ml.

Warm liqueur is mainly drunk as a medicine or prophylactic. Since this is an aperitif, you shouldn't savor it in your mouth. Mostly the bitter is drunk in one sip. For example, against colds. In terms of its healing properties, Jägermeister has much in common with Riga balsam. If you like to dilute strong alcohol, then lemon juice, mineral water and even Sprite are ideal for this purpose.

"Cucumber"

This alcoholic drink is made from the following ingredients:

• Sprite. 150 ml will be enough.
• Cucumbers (150 g).
• German liqueur "Jägermeister" (50 ml).

First of all, cut the cucumbers. You should get several small stripes. Next, they are placed in a glass and covered with crushed ice. Now you can pour sparkling water and German alcoholic tincture into the container. Before serving, the contents of the glass are thoroughly stirred using a cocktail spoon.

What to eat with Jägermeister?

If you do not plan to dilute the German liqueur with any other drinks or make an alcoholic cocktail, then you will have to worry about the snack. According to experts, there are no clear requirements in this matter. You can have a snack with your usual dishes. For example, the Germans put fried sausages on the table; in the United States, it is customary to eat pieces of orange with cinnamon.

In Russia, people are mostly accustomed to eating lemon and salt. According to experts, they do this out of habit, since many people eat mostly bitter ones in the same way. It is not customary to snack on arena or smoked sausages, canned food, cheeses and fish dishes. The combination of German liqueur with chocolate, snacks and nuts is also undesirable. To feel the taste more clearly, you need to add cinnamon to the drink, and it is better to snack on grapefruit, a slice of orange or kiwi.