101 Best New Cocktails: Wildbret by Reinhard Pohorec, The American Bar at The Savoy Hotel, London.
“First I’ll point out that Wildbret is the German word for “game” or “venison,” so the name’s connected to Jägermeister—Master of the Hunt—one of the ingredients in the drink. What fascinates me about Wildbret this drink is the harmony of the ingredients, which might seem to be shuffled together quite randomly at the first sight. But with Wildbret, the whole drink is definitely more than just the sum of its parts.
This drink shows different aspects and facets with every sip and I chose to serve it up, so that the increasing temperature also contributes to a fascinating journey in the glass. You can play around slightly with floral or fruity bitters (Teapot Bitters in particular or Orange Bitters fit in very well) and your choice of whisky will also provide you with room for experimentation, ” Reinhard Pohorec.
45ml (1.5 oz) Jägermeister
25ml (.85 oz) smoky, peaty, cask-strength Islay scotch whisky (i personally recommend Ardbeg Corryvreckan)
30ml (1 oz) Calvados
1 dash Boker’s Bitters
2 dashes Aphrodite Bitters
1 lemon twist, as garnish
Stir over hand carved ice, and strain into a chilled coupette or cocktail glass. Add the garnish.
gaz sez: Rieni (his nickname), certainly knows how to push my buttons. He and I worked together at the Jägermeister booth at the Berlin Bar Conference in 2012, so he knows that I love my Jäger, and then he goes and pairs it with a smoky, peaty, cask-strength scotch . . . Sneaky bastard! This drink comes together beautifully. Keep your eye on Reinhard Pohorec. He’s an Austrian force to be reckoned with.