I have a strange fascination with Jägermeister. I’d say it stems from going through some remarkable phases with the herbal German liqueur. First I hated it, then I drank way too much of it during and after college, and now it is something that I studiously avoid, unless I can’t avoid it. I have only come across a small number of craft cocktails that use Jägermeister. It’s a tough ingredient – it’s sweet, medicinal, and very overpowering in a mix with other ingredients. The most important aspect of any cocktail is balance and it’s hard to achieve balance with ingredients like Jägermeister.
Gary Regan has posted the recipe for a Jägermeister cocktail created by Robert Hess of DrinkBoy. It looks really interesting and definitely worth a try for anyone who has sought to find a drink that makes use of a spirit that ordinarily doesn’t find much use beyond a chilled shot.
.5 oz cinnamon schnapps (optional)
1.5 oz dry vermouth
.75 oz Jägermeister
.75 oz Bénédictine
1. If desired, coat the interior of a chilled cocktail glass with the cinnamon schnapps and discard any excess.
2. Stir the vermouth, Jägermeister, and Bénédictine together over ice. Strain into the cocktail glass.