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Bartenders in D.C. and beyond ready for another winning season created these Jäger-tails for your game-watching parties. (Image: Courtesy Jägermeister)
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#RocktheRed with 7 cocktails made with Jägermeister, the official shot of the Caps

Have you heard? That herbal liqueur in the green bottle that we all threw back in college is now an official partner of the NHL. Not only that, several teams including our beloved Caps are getting into the fun with local sponsorships and promotions.

“Our fans will enjoy the ice cold herbal liqueur they love with the unparalleled experience of the NHL,” said Chris Pedy, Mast-Jägermeister U.S. Chief Marketing Officer, in a recent press release.

For the uninitiated, Jägermeister’s recipe dates back to 1934 and is credited to German distiller Curt Mast. It’s made by grinding up fifty-six herbs, fruits, roots and spices including licorice, juniper berries, ginseng, anise and saffron, steeping them in water and alcohol for several days, before it's filtered and aged in oak barrels for a year. Afterwards, it’s filtered again, mixed with sugar, caramel and alcohol, and bottled. The name translates to “master hunter”--an homage to Curt’s father William who was an avid hunter, hence the stag on the label.

Bartenders in D.C. and beyond ready for another winning season created these Jäger-tails for your game-watching parties. Here’s to keeping that Cup in town!

Stagnation Ensues

Recipe courtesy of Frankie Jones, head bartender, The Occidental

  • 1 ½ oz. Jägermeister
  • ¾ oz. Carpano Antica
  • ¾ oz. St. Germain Elderflower Liqueur
  • Lemon peel, for garnish
  1. Add the first three ingredients to a cocktail glass.
  2. Add ice and stir until well-chilled.
  3. Strain into a chilled cocktail glass and garnish with the lemon peel.

Ohh-La La

Recipe courtesy of Giancarlo Cruz, head bartender, Pisco y Nazca

  • 1 oz. dark rum
  • 1 oz. Jägermeister
  • ¾ oz. orgeat syrup
  • ¾ oz. Domaine de Canton Ginger Liqueur
  • ¾ oz. lemon juice
  • 2 dashes Peychaud’s Bitters
  • Candied ginger and lime wheel, for garnish
  1. Add all the ingredients except the garnish to a cocktail shaker.
  2. Add ice and shake until well-chilled.
  3. Double-strain into a chilled Collins glass.
  4. Fill with crushed ice and garnish with the candied ginger and lime wheel.

Moves like a Jagger!

Recipe courtesy of Giancarlo Cruz

  • 1 oz. Jägermeister
  • ½ oz. rye whiskey
  • ½ oz. St. Elizabeth Allspice Dram
  • ½ oz. lime juice
  • ½ oz. pineapple juice
  • 2 dashes Angostura Bitters
  • Grapefruit peel rose and maraschino cherry, for garnish
  1. Add all ingredients except garnish to a cocktail shaker
  2. Add ice and shake until well-chilled.
  3. Strain into a double rocks glass over fresh ice and garnish with the grapefruit peel and cherry.

The Blood Oath

Recipe courtesy of The Grand Duchess

  • 1 ½ oz. Jägermeister
  • 1 oz. Amaro Sfumato
  • ¼ oz. Contratto Bitter
  • ¼ oz. lemon juice
  • Pernod Absinthe, for rinsing glass
  • Lemon peel, for garnish
  1. Add the first four ingredients to a cocktail glass and stir well.
  2. Take a small chilled rocks glass, pour in a little absinthe, swirl to coat the inside of the glass then discard the rest.
  3. Pour the cocktail into the prepared rocks glass over one large cube.
  4. Express the lemon peel into the glass and around the rim, place it on top of glass and serve.

Caps Score

Recipe courtesy of BABA

  • 1 ½ oz. Jägermeister
  • 1 oz. Old Overholt Rye Whiskey
  • 1 oz. cola reduction (cook down cola until it’s reduced by half)
  • ¼ tangerine
  • Dried orange wheel, for garnish
  1. Muddle the tangerine in the bottom of a cocktail glass.
  2. Add the Jägermeister, rye whiskey and cola reduction.
  3. Add ice and shake until well-chilled.
  4. Double-strain into a double rocks glass over one large ice sphere and garnish with the orange wheel.

Mastiha Sling

Recipe courtesy of Liz Jankiewicz, bartender, Ouzo Bay

  • ¾ oz. Jägermeister
  • ¾ oz. Barr Hill Gin
  • ½ oz. Mastiha
  • ¼ oz. velvet falernum
  • ¼ oz. Luxardo Maraschino Liqueur
  • ¼ oz. lemon juice
  • ¾ oz. pineapple juice
  • Pineapple wedge, for garnish
  1. Add all ingredients except garnish to a cocktail shaker.
  2. Add ice and shake until well-chilled.
  3. Strain into a cocktail glass over fresh ice and garnish with the pineapple wedge.

Surfer on Acid

Recipe courtesy of Ryan Sparks, Bartender, The Regal Beagle

  • 1 ½ oz. Jägermeister
  • ½ oz. Avua Amburana Cachaça
  • ½ oz. lime juice
  • ¾ oz. pineapple juice
  • Coconut water, for topping
  • Pineapple wedge and dehydrated lime slice, for garnish
  1. Combine the first four ingredients in a Collins glass filled with ice.
  2. Top with coconut water and garnish with the pineapple and lime.
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