Jägermeister
The German herbal bitter with 56 ingredients that you drink ice-cold. Everything about the taste, the varieties, the Jägerbomb, and the glass it belongs in.
A herbal bitter from 1934 with a secret recipe
Jägermeister is a German Kräuterlikör, made from 56 herbs, roots, blossoms, and spices. The recipe was created in 1934 by Curt Mast in Wolfenbüttel and has not changed since. Notable ingredients include star anise, ginger, saffron, licorice, and citrus peel; the exact composition is a secret.
The herbs are infused in a mixture of water and alcohol, after which the liqueur rests for a year in oak barrels. The result is 35% ABV, dark brown, herbal, and sweet with a bitter core. The deer with the cross on the label refers to the legend of Saint Hubert, patron saint of hunters.
In brief
What types of Jägermeister are there?
Jägermeister
The original in the green bottle. Spicy, sweet, and bitter all at once, made to be drunk ice-cold as a shot.
Jägermeister Orange
The same herbal recipe with orange and mandarin. Fruitier and fresher, also delicious with tonic.
Jägermeister 1 liter
The large bottle for parties. It just fits in the freezer and lasts all evening.
Jägermeister Magnum
Almost two liters of Jägermeister. For those who often have lots of friends over.
Jägermeister minis
Small bottles containing exactly one shot. Ideal for on the go, as a treat, or in the cooler.
Jägermeister with shot glasses
A 70 cl bottle with two Jägermeister shot glasses. The best-known gift in the range.
The regular green bottle, in the freezer: that’s how it should be.
Spicy, sweet and bitter, in that order
Star anise, licorice & citrus
A cloud of herbs: anise, licorice, ginger and orange peel, with a dark, syrupy sweetness.
Sweet and syrupy, then spicy
Ice-cold, it is thick and sweet; at room temperature, the herbs and bitterness come through much more strongly.
Bitter and warming
A long, warm finish with licorice and a medicinal bitterness typical of a herbal bitter.
Flavor profile of Jägermeister served ice-cold. Orange is fruitier and less bitter.
Three ways to drink Jägermeister
The manufacturer is clear: Jägermeister should be drunk at -18 °C, straight from the freezer. The liqueur does not freeze, but becomes thick and smooth.
Ice-cold as a shot
Keep the bottle in the freezer and pour 2 to 4 cl into a shot glass. Put the glasses in the freezer for an hour too: this keeps the shot cold for longer.
Glass: shot glass →Jägerbomb
Fill a highball glass or tumbler halfway with energy drink, drop a shot glass of Jägermeister into it and drink it all in one go. Use a sturdy glass.
Go to the recipe →Jäger Mule
50 ml Jägermeister, the juice of half a lime and ginger beer in a mule mug filled with ice. Spicy, fresh and surprisingly well balanced.
Glass: mule mug →Shots and cocktails with Jägermeister
Jägerbomb
A shot of Jägermeister dropped into a glass of energy drink. Simple, loud and famous.
Jäger Mule
Replace the vodka in a Moscow Mule with Jägermeister: lime, ginger beer and plenty of ice.
Hot Toddy with Jäger
Hot water, honey, lemon and a splash of Jägermeister. Spicy and warming after a cold day.
All shots
From Kamikaze to B52: all shot recipes with the glasses included on one page.The right glass for Jägermeister
A shot glass with a thick base that can go in the freezer, and a sturdy long drink glass for the Jägerbomb. These are the glasses we recommend ourselves.
Everything you still wanted to know about Jägermeister
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