Jägermeister liqueur at home. Hunters' liqueur - herbal tincture Jägermeister. The history of the origin of Jägermeister liqueur

The herbal liqueur Jägermeister has become increasingly popular lately. The composition of the alcoholic drink still remains a mystery and no one knows the original recipe. The drink contains more than 50 types of herbs and spices, but no one knows the real mixture and its full description.

But everyone knows that it is quite strong, high quality and goes well with the most unexpected ingredients.

I also drink liqueur quite often in its pure form, keeping it very cold. But who among us doesn’t want to make something original out of a familiar drink? In this article we will look at the most successful recipes for cocktails based on Jägermeister.

Cooking at home

This type of cocktail is suitable for women and men. They are an alternative to other favorite drinks based on vodka, whiskey and gin. By the way, you can read about it in a separate article

Jaeger Salsa (Bloody Mary). Prepared in a regular glass for strong alcoholic cocktails. The rim of the glass is sprinkled with salt and pepper and garnished with a slice of lime and celery sticks. The drink itself is mixed in a proportion of 50 g. liqueur + 2 tsp. salsa + tomato juice.
Cucumber- a simple cocktail for lovers of Sprite-based drinks. Simple and tasteful. For one glass there are 150 g of finely chopped cucumbers, a couple of pieces of ice, 50 ml. liqueur and 150 ml. sprite. The glass can be decorated with either a slice of cucumber or a sprig of mint.
Jägermeister can be served with soda(as they do in most bars in the world). The classic recipe for any bitter-based cocktail at a bar is soda + liqueur and a glass garnished with a lemon wedge. A harsh, immortal recipe.
Easy to serve Jägermeister hot. Bitter goes well with warm drinks. For example, with tea or coffee. Add a tablespoon of liqueur to 100 ml. tea or coffee, and get a drink with a degree. A distinctive feature of Jägermeister is its characteristic spiciness. Because of this, it is often compared to cold syrups. But this spice looks very good in hot drinks.

This unique bitter can also be mixed with pomegranate juice, mineral water and other alcoholic and non-alcoholic liqueurs and syrups. The main thing: individual preferences and creativity.

Video instructions for preparing cocktails:

Drinks for women

They are distinguished by their softness in taste and delicate, creamy or fruity shades. Now you will notice for yourself.

Cocktail with fresh juices. Jägermeister goes well with freshly squeezed citrus juices. Fill the glass with ice, fill one-fourth of it with liqueur, then add lime, orange and grapefruit juice in equal proportions. Mix directly in a glass or mix the juices in a shaker, the result is a very refreshing cocktail.
Jägermeister with cream. A rather interesting and delicate combination, it is especially popular among women. The two most popular combinations used are liqueur + Ameretto and banana liqueur + Jägermeister. We take any of these combinations in a ratio of 30 ml. + 30 ml., add to a glass and dilute with heavy (40-50%) cream (50 ml.).
The famous cocktail of two liqueurs. Served in shots. A unique combination of Baileys and Jägermeister liqueurs in a 1:1 ratio. A unique combination.
The well-known Jagerita- a unique combination. The cocktail is prepared from tequila, Cointreau liqueur, Jägermeister - all 15 ml each, then 20 ml is added to the shaker. lime juice and 200 grams of ice. Everything is mixed and poured into a glass. Garnished with lime and served to ladies with a straw.

Shots for men based on coffee, beer and other things

Traditionally, this liqueur is considered a real man's drink. The very concept of Jägermeister - “senior huntsman” - has existed for many centuries. Kurt Mast (the author of the recipe) was a keen hunter, so the choice of name for the new product fell on this word.

The drink's label depicts a deer, which is considered a symbol of hunting. By the way, the traditional toast sounds quite symbolic: “To the hunters!” - shout men all over the world and drink liqueur from a cold shot.

But the more cocktails based on liqueur, the more popular the liqueur itself. The drink would not be so popular if it were not combined with many other alcoholic drinks. We present to your attention a list of legendary cocktails for men based on Jägermeister.

“Jägermonster” is one of the most popular cocktails among drinkers. Pomegranate syrup and liqueur are mixed with orange juice in a ratio of 30/30/150. The result is a refreshing and invigorating cocktail.
Traditional German cocktail. This mixture is for more persistent drinkers. Jägermeister, vodka and sambuca are mixed in equal proportions. If you have a glass of this drink at hand, think several times before drinking.
Cocktail with added rum. Jägermeister and rum are mixed 60+60 ml, grapefruit juice is added to them, the entire contents are mixed in a shaker and poured into glasses.
With the addition of cola and white rum. This drink is served in long, pre-chilled glasses. 20 ml is added to them. white rum and 50 ml. liqueur. You can add cola to the glass based on personal preference. The glass is decorated with a slice of lemon or lime.
Layered cocktail served in shots. Liqueur, schnapps, and tequila are poured in equal volumes into the shot. In terms of taste, this cocktail is not inferior to any other.

It's hard to find another liqueur as rich and memorable as our German favorite. There is no doubt: Jägermeister looks great in many cocktails and juices. From immortal classics to wonderful new releases - “For the Hunters!”

German Jagermeister is the most famous of the strong herbal liqueurs. Those who have tried this drink at least once (and liked the last one) are interested in knowing what it consists of. And also, what are the features of its preparation, why does it have such a unique and captivating taste. What is the composition of the liqueur?

In the article:

Characteristics of Jägermeister – taste, strength

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.

Features of Jagermeister production - composition, recipe

The company Mast-Jägermeister AG, which is the manufacturer of the legendary balm, keeps its unique composition and subtleties of the recipe a secret.

But despite this, it is known that Jägermeister liqueur contains 56 plant components, among them the following:

ginseng;
South Asian ginger;
red sandalwood bark from East India;
blueberry;
coriander;
saffron;
anise;
citrus zest;
mint;
rhubarb root;
poppy seeds;
gentian root;
Ceylon cinnamon;
bitter oranges from Australia;
liquorice;
juniper berries.

The company's experienced craftsmen respect the traditions of preparation and work hard to create the famous liqueur. The plant's cellar contains 445 oak barrels, which are made from oak wood grown in the local Palatinate forest.

Jägermeister recipe

As already mentioned, the Jägermeister recipe is classified; only the details of the technological process for preparing the balm are known:

The most selected raw materials are used: roots, herbs, flowers and fruits undergo the strictest quality control. Plant components are dried and ground into powder. All ingredients are perfectly balanced, and a certain amount of each gets into the tincture; for this, they are weighed on precise scales. Of course, the exact proportions of each component are also kept secret.
The entire crushed plant mixture is placed in barrels and filled with water and alcohol. The process of infusion - maceration - begins, when the plants give up all their valuable substances, taste and aroma to the liquid. All this happens within two weeks.
After infusion, the mixture of herbs and alcohol is filtered, and the finished tincture is aged in barrels for one year.
After aging, honey is added to the tincture for sweetness and filtered again, and then the finished liqueur is bottled.

Jägermeister - head office

In total, during the preparation process, which takes a little over a year, the liqueur undergoes 383 tests in various areas.

It is not surprising that Jägermeister liqueur, having such a rich composition, prepared according to an ancient recipe and under strict control, is known for such a velvety spicy taste and aroma. This makes Jägermeister great for cocktails.

Cooking at home

Any fashionable foreign drink purchased in our supermarket may turn out to be made at an underground enterprise, of which there are plenty in Kiev, Kharkov, Dnepropetrovsk, Lvov, Pavlodar and Berdichev, where there were powerful enterprises of the Defense complex that were destroyed during the years of Perestroika and Independence. The unique equipment was cut into scrap metal (actually not cut, but sold to the right people at the price of scrap metal), specialists either emigrated or went to underground workshops, in which they now produce unique products, including drinks.

Why buy a fake in a store when you can make it yourself, knowing that it is not a toxic drink, but an excellent drink, no different in taste, aroma or other organoleptic characteristics from the original.

So let's start making Jägermeister liqueur. Let's call him "EgorMaster"

The first step is to make moonshine for him. It is moonshine, not alcohol. Moonshine must be triple distilled (in the old days it was called “Erofeich” in honor of Alexander’s orderly!!!), who made it only for the Tsar. Erofeyich's strength is 70-75 degrees. At this strength, maximum extraction of flavoring and aromatic substances from raw materials is achieved.

For these 2 liters of Erofeich you will need:

Ceylon cinnamon - 60g; Saffron - 60g; Ginseng - 60g; Asian ginger - 100g; Poppy seeds - 80g; Coriander -80g; Mint - 80g; Citrus zest, top orange layer - 200g; Anise - 60g; Juniper berries - 60g.

All ingredients must be dry. If necessary, they can be placed on a grid above a fan and air dried until brittle. Grind the dry raw materials in a blender to a powder state. Then take a 3-liter jar, pour the powder into it, fill it with a lid and clamp it with a glass lid with clamps. You can find a screw-on jar with an enamel screw top. After shaking the mixture, place it in a dark place, maybe even in a kitchen cabinet. and every week you smell and shake. When after 1-2 months (depending on the temperature) the infusion acquires a pleasant, harmonious, spicy aroma, filter it through gauze, serpyanka or cotton wool in a funnel into another jar. Now, before ripening. YOU NEED TO DILUTE IT FOR OPTIMUM STRENGTH. Mendeleev also proved that the optimal strength of alcohol-containing solutions for saturation with flavoring substances is 40 0. Do not dilute with tap water. It is better to use bottled drinking water. You can find out how much water to take from the appendix in my book “Legendary Drinks of Our Ancestors.” If you are not a pedant and do not strive for the strength of the liqueur to be exactly 36 degrees, then simply take an alcohol meter and dilute your infusion to 40 0. You have received the semi-finished product “Egor Masters”. Now he needs to mature. Strong drinks are matured in cellars in oak barrels at a stable temperature of 4 to 14 degrees, with temperature fluctuations of no more than plus minus two degrees. You won’t be able to get barrels anywhere, so walk around Dubrava with a saw, look for an oak branch as thick as your arm, or an oak stump. You only need a small amount of oak wood. About 100-150 g per 3-liter jar. So first cut off the top plate from the stump so that the surface for your sawing is not darkened by precipitation. Then saw off a round plate about 5 cm thick from an oak stump or branch. Next you need to chop columns from this plate, like matches; the thickness of the matches is optimal for infusion with the extraction of tannins. Fill a three-liter jar with up to a glass of oak columns, then add up to 100 g of dark buckwheat honey and fill everything with Egor Master's preparation so that at least three fingers of air space is left to the lid of the jar. The jar is clamped with a glass lid or you take a jar with a screw and screw it on with an enamel lid. Now you should take the jar with the ripening mixture to the basement or bury it in the ground to a depth of at least 1 meter and forget about it for a year. If the mixture matures in the basement, then after a month you no longer carefully shake it, but carefully, slowly swirl it clockwise and after half a year you can already open it, smell it and taste the contents. When you begin to be satisfied with the taste and aroma, proceed to the last stage. Filter the mixture through multi-layer gauze, serpyanka or filter paper placed in a watering can. If the infusion does not have the desired cognac color, then fry granulated sugar in a frying pan, with constant stirring, until dark brown in color, then put gauze in a watering can, place burnt sugar on it and filter the mixture through this sugar filter. True, the liqueur may turn out not bitter, like Becherevka, but liqueur-sweet, but women like this Yegor Master, besides, it has aphrodisiac properties and lifts the mood...

preparing cocktails.

Selected raw materials are used for production: herbs, roots, flowers and fruits are carefully selected. After which all the ingredients are crushed into powder.

Contains 56 components. Each of them has a certain proportion. Therefore, during production, all ingredients are weighed on precise electronic scales. The proportions themselves are kept secret.

A mixture of 56 components is poured with alcohol and water. The maceration process (infusion) takes 2 weeks. After filtration, the liqueur matures in oak barrels for 1 year. The drink is then sweetened with honey, filtered again, and only then bottled.

Thus, the manufacturing process of the Jägermeister takes just over a year. Before leaving the factory, the liqueur undergoes 383 tests according to various quality criteria.

At one of the exhibitions in Germany, the manufacturer demonstrated some of the ingredients used to make Jägermeister.

Jägermeister composition

The liqueur's recipe includes 56 components. The exact composition is kept secret by the manufacturer, but it is known that Jägermeister contains:

Ceylon cinnamon
Gentian root
Rhubarb root
Australian bitter oranges
Ginseng
Liquorice
South Asian ginger
Poppy seeds
Red sandalwood from East India
Juniper berries
Blueberry
Saffron
Coriander
Citrus zest

All ingredients are perfectly balanced, the taste is harmonized with citrus fruits, anise, saffron, as well as a slight herbal bitterness, which becomes unnoticeable if you know

Of all the bitter German liqueurs, it was the Jagermeister liqueur that managed to become a symbol of Germany, displacing the world-famous beer from its pedestal. More than fifty ingredients, a strictly secret recipe, an unusual advertising campaign that connected the drink in the minds of the masses with the music of rebel rockers - all this made the frankly brutal and bitter drink popular all over the world. The Americans, to soften the taste of the German herbal liqueur, came up with a machine that cools the drink to sub-zero temperatures. And in Europe, Jägermeister is used to make cocktails that are sometimes simply stunning in their effects.

Composition and preparation technology

The German liqueur Jägermeister consists of alcohol, sugar and 56 different herbs, roots, fruits and spices. Manufacturers strictly keep the secret of the full recipe of their brainchild, but they still open some of the components to the public. So:

alcohol;
water;
sugar;
caramel;
bitter orange peels;
cardamom;
anise;
cinnamon;
ginger.

This composition is reliable and is not hidden. Leisure tasters and connoisseurs recognized additional ingredients in the complex taste of the drink:

liquorice;
blueberry;
saffron;
rhubarb;
juniper;
ginseng.

The reliability of the second list is questionable; it is based on rumors and conjecture. The remaining 44 components are a sealed secret.

Nobody makes a secret of the cooking technology.

1. A set of herbs and roots is infused in an alcohol solution for 6 months.

2. The tincture is filtered and again left to “ripen” for six months.

3. Thorough filtration again.

4. Sugar, caramel, alcohol and water are added to the finished infusion (or balm) to obtain the desired strength.

5. The finished liquor is bottled.

The process of maceration (infusion) takes place exclusively in oak barrels, and the bottles into which the liqueur is poured are necessarily made of dark green glass. Jägermeister strength is at least 35 degrees. Despite the presence of sugar and caramel, the calorie content of the drink is low, which attracts ladies who are watching their figure.

How to drink and what to mix with

The classic way to drink the famous herbal liqueur is in its pure form from tiny single-sip glasses. A proper Jägermeister should be very cold (the bottle is kept in the freezer for at least 4 hours before serving). Only in this case is its natural bitterness dulled, and the taste is revealed most fully.

Cocktails based on Jägermeister are distinguished by their unusual taste and freshness. The most exquisite of them are recognized:

Berry night – herbal liqueur (30 ml), raspberry liqueur (20 ml), lime juice (20 ml), fresh raspberries (4-5 berries), ice cubes, carbonated lemonade, mint leaf (garnish);
Egerita – Jägermeister (20 ml), orange liqueur (20 ml), lime juice (20 ml), tequila (40 ml), crushed ice;
Jaeger ginger – liqueur (40 ml), lime (quarter), fresh cucumber (2 thin slices), ginger beer (300 ml);
Twilight – chocolate liqueur (15 ml) and Jägermeister (30 ml);
Black Blood – Blue Curacao (50 ml), herbal liqueur (20 ml), Sprite (25 ml), ice;
Mirage - Cointreau, Baileys, mint liqueurs - in equal parts (15 ml each), Jägermeister (10 ml).

The popular mixture of herbal bitters and beer is not a drink for beginners. Similar delicacies are served in bars in northern Europe, and are especially popular in Finland. The effect is lethal.

When the question arises: “What to eat with a liqueur made from 56 herbs?” There is only one answer - a slice of orange sprinkled with cinnamon. This is an alcoholic classic. When it comes to cocktails, usually no additional appetizer is required. Interestingly, Jägermeister is drunk in its pure form at the end of a meal, but liqueur-based mixtures are excellent aperitifs that increase appetite.

Cook at home

It is almost impossible to make an exact copy of Jägermeister liqueur at home, the full composition is classified, and the technology is painfully complex. But you can create some kind of drink with your own hands.

To create a special herbal and spicy bouquet you need the following ingredients:

oak bark – 1 pinch;
a bag of anise – 6 grams;
a bag of star anise;
cinnamon, rosemary, cumin - one pinch each;
cloves - 1 bud;
black pepper – 3 peas;
coriander, thyme - a pinch;
three slices of lemon;
dried raspberries - a tablespoon;
dried blueberries - a tablespoon;
vodka – 750 ml;
granulated sugar – 125 grams;
water – 125 grams.

The cooking process is not difficult.

1. Place all dry ingredients in a liter jar, add vodka and seal tightly.

2. Leave for two weeks in a dark place, shaking the jar vigorously every day.

3. Prepare the syrup - mix sugar with water and heat, stirring, until the sugar is completely dissolved.

4. Pass the finished tincture through a gauze filter, add cooled syrup and mix thoroughly.

5. Pour the finished liqueur into a dark glass bottle, seal tightly and place in the freezer of the refrigerator.

Liqueur can be stored in the freezer for up to six months.

From St. Hubert to the Nazi Goering - the history of liqueur

Jagermeister is a senior huntsman (sometimes translated “old”, which is incorrect). The drink was offered to the public by an old and respected company, which was created at the end of the 19th century as a vinegar manufacturer. The vinegar story ended quickly when the owner of the production, Wilhelm Mast, realized that alcohol would bring much more income to the enterprise.
The herbal liqueur called Jägermeister was invented by the son of the company’s founder, Kurt Mast. An avid hunter and nature lover, he studied ancient recipes and collected information about ancient balms and healing tinctures. The search for the optimal composition took a decade, and the search for the optimal bottle shape took almost five years.

In 1935, Jägermeister went on sale. The drink was positioned as a warming liqueur for hunters. The container corresponded to the contents: the bottle was flat (it fit comfortably in the breast pocket) and it was difficult to break it.
A year earlier, “Nazi No. 2” Hermann Goering proclaimed himself “the main hunter of the Third Reich.” The liqueur even began to be called “Goering’s schnapps.”

To attract increased attention to the new product, Mast placed on the label an image of a deer with a cross between the antlers. This symbol was well known in Germany. It is connected with a touching story that happened to one of the Frankish nobles, Hubert of Liege. The brave knight loved deer hunting more than anything in the world. He killed dozens of unfortunate animals, not for food, but solely for sport. One day, a beautiful deer with branched antlers came out of the forest, right under the nobleman’s arrow. A Christian cross shone between the horns... Hubert regarded this as a sign from above and left the light and went to the monastery. Hubert later became a bishop, did a lot for the church, and was canonized after his death.

History has a very conditional relationship to herbal liqueur, however, it is St. Hubert who is considered the patron saint of hunting and the hunters themselves.

The herbal liqueur Jägermeister gained international fame in the mid-70s of the last century. Manufacturers of a strong men's drink began to sponsor world tours of rock musicians and Formula 1 races. It didn’t work out with sports - alcohol did not combine well with a healthy lifestyle. But a bottle with a deer on the label in the hands of hairy guys in leather pants looked very logical.

Today Jägermeister occupies an honorable position among the ten most popular alcoholic drinks in the world. It is exported to 80 countries around the world, and the liqueur itself has been one of the most recognizable symbols of Germany for more than 30 years.

Jägermeister is a German herbal bitter liqueur, which was originally intended to be used as a medicine to boost immunity and improve digestion. Over time, the situation has changed and now herbal liqueur pleases lovers both in pure form and as part of cocktails. The drink is especially popular at ski resorts, since the natural base still has a general strengthening effect on the body, especially if you do not abuse alcohol. Let's figure it out.

History and recipe

Jägermeister is a popular German liqueur with an alcohol content of 35%. The exact recipe is kept in the strictest confidence. There are many legends surrounding this mystery, one of which says that deer blood is added to the liqueur. In fact, this is not the case, however, manufacturers remain silent on this matter and are in no hurry to dispel prejudices.

The history of the creation of an alcoholic drink begins in the 19th century. It was first produced at the factory of Wilhelm Mast, whose main activity was the production of vinegar. The owner’s son participated in the creation of the Jägermeister recipe; he had a unique talent for mixing various herbs and creating unique flavors. includes herbs, including saffron, ginseng, poppy, juniper, licorice and others. This is only part of the recipe, as the full composition is kept a closely guarded secret.

The components are crushed, placed in a barrel and filled with diluted alcohol. prepares over the course of a year or so. During this time, many checks are carried out to ensure compliance with the quality standard. The result is a bittersweet drink with a distinct herbal flavor. It clearly resembles a medicinal potion and actually promotes active digestion. In this regard, it is used as an aperitif. It is difficult to convey in words the range of taste of this liqueur, but it is worth noting that there is not an ounce of chemicals in the composition, the entire taste is based exclusively on natural ingredients.

The branded Jägermeister bottle is decorated with a deer head with a cross. The creators were inspired by the legend of those times, about a hunter count who once saw a deer with a cross shining between its antlers. After this, the count became a monk. The deer from this tale became the symbol of the hunting drink Jägermeister.

Now let's move directly to the question of whetherhow to drink Jägermeister correctly. Let us remind readers once again that this is an aperitif, originally created as a medicinal syrup that improves digestion. Despite this, it is often drunk after dinner. It will be useful to drink a glass of liqueur before bed if you are haunted by the feeling of an oncoming cold.

In its pure form, the drink is best drunk chilled. In this case, his bitterness goes away. The liqueur itself takes on a viscous texture and delights with herbaceous sweetness. Before use, the bottle of liqueur is placed in the freezer so that it is thoroughly cooled. You should also cool the glass and drink the bitter immediately, without waiting for it to warm up.

Many people prefer liqueur as part of cocktails; by the way, there are a great variety of them. The taste of herbs gives cocktails a special charm. Next, we will present several recipes for popular mixtures with Jägermeister liqueur.

As for the snack, despite the decent strength of Jägermeister, it is not required. When chilled, the alcohol is practically not felt in the drink, and it is drunk with incredible ease. However, there are a number of foods that pair well with bitters.

The Germans prefer to drink their liqueur with hunting sausages.
Americans snack on Jägermeister with oranges.
In Russia it is customary to drink liqueur with lemon and salt, like tequila.

As you can see, there are a lot of preferences and therefore precisely determine with what andhow to drink Jägermeister correctlyIt's simply impossible. The only rule in this matter, which should be strictly adhered to, is that the appetizer must be cold. Hot dishes will completely ruin the overall impression of the drink.

As mentioned above, this alcohol has proven itself well in cocktails and their variety can only be envied. We also promised to give examples of some particularly successful mixtures containing liqueur.

The classic way to use bitters is called the “Ice Shot.” That is, both the drink and the container from which it is drunk are cooled as much as possible, and the portion of alcohol is drunk in one sip. In this case, the strength is not felt at all, and the taste of herbs and berries is fully revealed.

Black blood

Does not require special tricks in preparation.

Blue Curacao – 50 ml;
Jägermeister – 20 ml;
Sprite – 25 ml;
Ice cubes.

Place ice in a glass and pour in the remaining ingredients. Stir with a cocktail spoon and that’s it, the drink is ready to drink.

Mirage

A multi-layered cocktail that is drunk in one gulp, just like the bitter liqueur itself.

Cointreau – 15 ml;
Baileys – 15 ml;
Mint liqueur – 15 ml;
Jägermeister – 15 ml.

All liqueurs are carefully poured into the shot in layers and served to the client. It is important not to disturb the layers or mix the components.

Cocktail "Kyucambe"

A mixture containing fresh cucumbers, as evidenced by its name. The drink contains a very small amount of alcohol, but has a light, refreshing taste. Used as an afternoon digestif.

Jägermeister – 50 ml;
Sprite – 50 ml;
Fresh cucumber – 150 gr;
Ice cubes.

The cucumber is cut into thin slices and placed on the bottom of the glass. Then the glass is filled with ice and the liquid ingredients are poured. There is no need to mix the composition.

Acidic alligator

This drink involves active mixing of components in a shaker.

Malibu liqueur – 20 ml;
Pineapple juice – 40 ml;
Midori liqueur – 20 ml;
Jägermeister – 20 ml;
Ice.

Place the ingredients in a shaker and mix. Pour into a cocktail glass and serve.

So named because of its reddish hue, reminiscent of diluted blood.

Pomegranate syrup – 30 ml;
Jägermeister – 30 ml;
Orange juice – 150 ml.

The ingredients are poured into a glass and mixed with a cocktail spoon until the color becomes uniform. It is worth noting that this low-alcohol drink has nothing to do with its name. It is perfect for people who practically do not drink alcohol.

As you can see, there really are a lot of cocktails. Each of them has an unforgettable special taste, which is ensured by the presence of our liqueur.

At the end of the discussionhow to drink Jägermeister correctlyI would like to remind you that despite the original taste and benefits, this alcohol contains a considerable amount of alcohol. In addition, the herbal infusion has a medicinal effect. Therefore, in order to avoid troubles and the opposite effect, Jägermeister is not recommended to be consumed in large quantities. The recommended daily dose is 300 ml. It is also not recommended to mix liqueur with sparkling alcohol, such as beer or champagne, as this can lead to unpredictable consequences.