Posts Tagged ‘Jägermeister’

DEUTSCH AFTER DARKE with JÄGERMEISTER!

Saturday, July 15th, 2017

On Saturday July 22 I’ll be behind the stick serving my newly formulated Jägermeister Cocktails at Bourbon Vieux, 501 Bourbon Street, New Awlins!

Meanwhile, my Brother from another Mother, Mix Meister Nils Boese will be behind the German Tiki Bar doing his own durned thang!

Doors Open @ 8PM

Hope you can join us!

RSVP, please, to JagermeisterRSVP@MBooth.com

With Lotsa Love from

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Posted in Jagermeister |

Cocktails in the Country Unveils Brand New Category of Cocktails

Thursday, August 11th, 2016

Cock Reviver #1

I like to start the day off with a jolt at Cocktails in the Country and I came up with a formula a few weeks ago that works pretty darned well.

It’s a simple drink, spirits forward, and I think of it as a shooter, though you might want to sip it at your leisure if you don’t feel up to the challenge.

As is the case with many new drinks, I was at a loss for a name for my new baby, but Lucinda Sterling, from Middle Branch, New York, came to the rescue: “It’s a Cock Reviver,” he said!

And so, for your drinking pleasure, I bring to you The Cock Reviver #1.  If you’d like to create a Cock Reviver of your very own, it must contain either Jagermeister or any bottling of Del Maguey Mezcal, or both, in order to qualify for Cock Reviver Rules.

The Cock Reviver #1

.75 oz (22.5ml) Del Maguey Vida Mezcal

.75 oz (22.5ml) Jagermeister

.75 oz (22.5ml) La Quintinye Royal Vermouth Rouge

Stir over ice and strain into a chilled glass of your own choosing.  Get it down yer!

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Posted in CitC, CitC 2016, gaz's Cocktail Book |

101 Best New Cocktails: Banana Buckmeister by Gorge Camorra, Cloud9 bar, Geelong, Victoria, Australia

Monday, October 21st, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

Banana Buckmeister

Adapted from a recipe by Gorge Camorra, Cloud9 bar, Geelong, Victoria, Australia

Banana Buckmeister Gorge Camorra

“This was my entry for Jagermeister ‘master of the hunt’ competition, which I was fortunate enough to win.  Yes I know, banana liqueur!   It actually was a hit.” Gorge Camorra.

45 ml (1.5 oz) JägermeisterBanana Buckmeister

15 ml (.5 oz) Joseph Catron banana liqueur

60 ml (2 oz) freshly pressed orange juice

3 dashes Regans’ orange bitters No. 6

1 orange twist, as garnish

Shake over ice and strain into a chilled cocktail glass.  Add the garnish

gaz sez:  I met Gorge at the 2013 G’Vine Gin Connoisseurs bartender competition, and he impressed all hell out of me.  He’s not only a fabulous bartender and a creative genius, he’s an all-around good guy who takes lots of time to help others in his community.  This drink is just spectacular, and the idea of marrying Jägermeister and banana liqueur is just inspired.  I confess to not using the specific brand of liqueur that Gorge specifies when I tested this one, but I dare say that the drink will work well with near-as-darn-it any brand.  Nicely done, Gorge.  I’m proud to call you my friend on so many levels.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |

101 Best New Cocktails: Wildbret by Reinhard Pohorec, The American Bar at The Savoy Hotel, London.

Saturday, September 21st, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

Wildbret

Adapted from a recipe by Reinhard Pohorec, The American Bar at The Savoy Hotel, London.Wildbret Reinhard Pohorec

“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.

Wildbret

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.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |

A Craving For String Beans

Friday, December 7th, 2012

“Does the chemical composition of Jägermeister cause a craving for string beans?”  A Visit from the Goon Squad by Jennifer Egan, 2010.

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Posted in Quotes |

Bitter Bite by Daniel-Grigore Mostenaru, Bla Lounge @ Radisson Blu, Bucharest, Romania

Sunday, August 5th, 2012

Bitter Bite

Adapted from a recipe by Daniel-Grigore Mostenaru, Bla Lounge @ Radisson Blu, Bucharest, Romania.

“This baby has a good new feel, and this sort of combinations gives a new perspective on the sour type drink.” Daniel-Grigore Mostenaru.

60 minutes Beefeater gin

30 minutes Jägermeister (from the freezer)

25 minutes Liquore Strega (from the freezer)

3 seconds Peychaud’s bitters

1 sour cherry, as garnish

Place all into a tin, add ice and throw the libation into an empty shaker, then pour back into the ice-filled shaker and throw again ( two throws otherwise you will over-dilute the concoction). Strain into a chilled cocktail glass and add the garnish.

*** throwing has nothing to do what so ever with the “roll it” or ”rock it” technique … it is a way of preparing a drink (similar to the Blazer, not including flames) ***

gaz sez: This particular Romanian cat has got my number, and he shouts it loud and clear. How can these bold flavors come together so damned well in the glass? Is he just lucky? Crazy, perhaps? Whatever gives here, Daniel-Grigore Mostenaru knows exactly how to get my attention. Last year I think I shouted him out as the Sid Vicious of the bar scene. And this year he just comes back for more, throwing conventions to the wind and playing his own tune. Luckily for us, it’s a melody that anyone with a heart that’s bold and true can hear. Keep ‘em coming, Sid.

 

This is one of 2012’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

Click HERE to order 101 Best New Cocktails 2012

Click HERE to order the Annual Manual for Bartenders: 2012.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2012 |