I can’t remember the last time I’ve been more surprised by a drink. Given Jägermeister’s longstanding place as a shot drink in this country, it’s almost comical to say, “I had a great Jäger cocktail the other day.” But somehow, every notion I had in my head on the depraved nature of Jägermeister was fixed in one sip.
The spirit is largely a composite of star anise, orange peel, cinnamon, ginger and over 50 other herbs, but in the case of the St. Hubertus Key cocktail, created by Tyson Buhler of Death & Co., it is given a more subtle chocolaty, nutty character with the addition of bright citrus. The sweetness from the Maraschino adds an Aviation feel, even with the full two-ounce base of Jäger. A rosemary garnish brings in a final layer of complexity.
Though one might expect Jäger to lend itself well to a strong, stirred drink, similar to Fernet Branca in a Toronto cocktail, it’s the almighty sour that serves this intense spirit best. Not to say that we should now expect Fireball gimlets or Malört daiquiris in the near future, but perhaps it’s time to accept that what was once regarded only as a “weird” herbal shot in college should have been properly framed in a cocktail. No one knew how to work such magic until now, and I hope to see more drinks like this that prove it.
Traditional Sour Recipe
Servings: 1 cocktail
Ingredients
2 ounces gin
1 ounce fresh lemon juice
3/4 ounce simple syrup
Directions:
- Combine ingredients in shaker tin and shake vigorously with ice for 10-15 seconds.
- Strain into a chilled coupe glass and add a rosemary sprig garnish.
St. Hubertus Key Recipe
Servings: 1 cocktail
Ingredients
2 ounces Jägermeister
1 ounce fresh grapefruit juice
1/2 ounce fresh lemon juice
1/2 ounce Luxardo Maraschino
Directions:
- Combine ingredients in shaker tin and shake vigorously with ice for 10-15 seconds.
- Strain into a chilled coupe glass and add a rosemary sprig garnish.
Prep time: 5 minutes
Difficulty: Easy
Mix up these cocktails of the week on Food Republic: