Hard rock fans are familiar with the German drink Jägermeister. The producer of the drink is a constant sponsor of several rock bands, at a certain period sponsored the holding of Formula 1 (he has not yet decided that sports and strong alcohol are not very compatible). Thanks to a successful advertising campaign, the drink has become very popular among fans of rock musicians and extreme sports fans. The drink also found its admirers among hunters, because it was created in honor of Saint Hubert, who is considered their patron saint. According to legend, it was he who saw a deer with a cross in its horns, the image of which adorns the bottles of Jägermeister, and the name of the drink is translated from German as “senior huntsman”. This herbal liqueur began to be produced only in 1934, but managed to take a strong place in the ranks of elite alcohol, a certain culture of its use developed. If you intend to taste this balm, it will not hurt you to learn how to drink Jägermeister correctly.

Characteristics of the drink

Do not think that the only reason for the popularity of "Jägermeister" is a well-thought-out marketing policy. The drink has a more than decent taste, its quality is always at its best due to the strict adherence to a complex recipe and adherence to all the intricacies of a multi-stage production technology.

Initially, the drink was conceived as a balm for getting rid of digestive problems, and it copes well with this task. However, its main advantage is its rich herbal bouquet and unique taste.

The composition of "Jägermeister" is little known to anyone. Information that 56 components are used for the manufacture of the drink is considered reliable, among which medicinal and spicy herbs, roots and other plant components prevail. They are known to include ginger, coriander, anise, licorice, saffron, cinnamon, cloves, juniper, orange peels. But, contrary to the opinion of some fans of the Inkubus Sukkubus group, who metaphorically compared the drink with the blood of a deer in one of their songs, there is no reindeer blood in the composition of Jägermeister - the producers expressed themselves quite clearly on this score.

Vegetable raw materials are crushed and infused with alcohol, then the infusion is aged for six months in oak barrels, filtered, and after adding sugar and caramel, it is kept in barrels for another 6 months. The result is a viscous and aromatic alcoholic drink with a strength of 35%. Many call it liquor because of its sweetness, but it is a herbal balsam and is on a par with Riga Balsam and Becherovka.

Rules for the use of "Jägermeister"

The general principles of using Jägermeister include the following:

• As a digestive and sweet-tasting infusion, it is best served as a digestif. Some people use it as an aperitif, which is not a serious violation of the rules for its use.
• Jägermeister is a strong drink, they drink it from small glasses called shots.
• You can drink no more than 300 ml of Jägermeister per day, and even less if you have a weak intestine. Otherwise, a digestive upset will remind you that you are drinking a medicinal tincture and not a regular liquor.

The unspoken rule of using "Jägermeister" prescribes to raise at least one glass to the hunters while drinking it.

What to eat

Digestifs are not considered compulsory, but the Jägermeister has a tradition of serving snacks. True, they are different in different countries.

• In the homeland of the drink, in Germany, it is eaten with fried sausages.
• In America, Jägermeister will be served with cinnamon-sprinkled oranges.
• In Russia, the drink is most often eaten with a slice of lemon sprinkled with salt.

There are no strict rules for choosing an appetizer for Jägermeister, so you can choose any one, focusing on your own taste.

Ways to drink "Jagermeister"

There is a tradition of drinking Jägermeister in one of three ways.

• Icy... This is how the manufacturer advises to drink Jägermeister. The bottle with the drink is cooled to 18 or even 20 degrees below zero. Shots are frozen under it. A serving is 20-40 ml. The drink is drunk in one gulp. It is not recommended to keep it in the mouth. When consumed chilled, its sweetish taste is almost indistinguishable, but the delicate aroma of herbs is captured perfectly. A pleasant aftertaste remains in the mouth.
• Room temperature... When Jägermeister is consumed warm, its bittersweet taste becomes distinctly discernible. The rich herbal bouquet also sounds louder. But few connoisseurs like drinking it warm. More often, the drink warmed up to room temperature is used for medicinal purposes.
• In cocktails... Most often, shots are made on the basis of "Jägermeister" - cocktails of a small volume, which are usually drunk in one gulp. But there are other cocktail options that include Jägermeister.

Depending on taste preferences, everyone can choose a suitable variant of using Jägermeister and a cocktail with it that they like.

Cocktail "Submarine"

• Jägermeister - 40 ml;
• dark beer - 0.3 l.

Cooking method:

• Fill a stack with bitters.
• Filled with Jägermeister, lower the shot to the bottom of the beer mug.
• Fill a mug with beer by pouring it into the Jägermeister shot.
• Take out a glass, drink a frothy drink.

There are other options for making this cocktail, when beer and balm are simply mixed in a 2: 1 or 3: 1 ratio. In some cases, the beer is substituted for champagne. Choosing any version of this cocktail, you need to be prepared for a quick intoxication and a severe hangover.

Cocktail "Crazy Dog"

• Jägermeister - 25 ml;
• liqueur "Baileys" - 25 ml.

Cooking method:

• Shake drinks in a shaker.
• Transfer to a chilled shot.

Drink the drink in one gulp. The creamy taste of the liqueur perfectly sets off the herbal bouquet of the balsam.

Cocktail "Jagerita"

• Jägermeister - 15 ml;
• liqueur "Cointreau" - 15 ml;
• tequila - 15 ml;
• lime juice - 20 ml;
• crushed ice - 200 g.

Cooking method:

• Fill a tall glass with crushed ice.
• Pour the drinks into a shaker container and shake them well in it.
• Pour the mixture into a glass with ice.

You can decorate the drink with a lime wedge. It is served with a straw, as it belongs to the category of long drinks. Already from the name of the cocktail it is clear that its recipe was created for the ladies.

Sandbläser cocktail

• Jägermeister - 50 ml;
• light rum - 20 ml;
• cola - 100 ml;
• ice - 100 g.

Cooking method:

• Pour ice into a glass.
• Mix rum with Jägermeister.
• Pour the alcoholic mixture into a glass with ice.
• Fill your glass with cola. Heavy foam forms during this time, which is normal.

They drink the drink slowly through a straw. Many try to translate the name of the cocktail, using special services, and get the phrase "sand blaster", which does not quite accurately reflect the meaning of the word. More accurate would be the translation "sandblasting", but for the Russian language this word will be a neologism.

The herbal liqueur Jägermeister, which was more correctly called balsam, has millions of admirers all over the world. If you haven't tried it yet, it's time to fix this situation, especially since there are affordable 40 ml and 200 ml bottles on sale. Tips on how to drink this drink properly will help you enjoy it.

Jägermeister is an excellent herbal liqueur with an alcohol content of 35% by volume. It was created in 1934 as a remedy for digestive problems. However, due to its pleasant refined taste, the drink soon began to be used by people just for pleasure. To appreciate the full range of Jägermeister's taste, there are several simple rules for its use, which will be discussed below.
The original name of Jägermeister - Jägermeister - is translated from German as “senior huntsman”. Kurt Mast - the inventor of a unique recipe that is kept secret to this day - was fond of hunting and that is why he gave the drink such a name.
The liqueur has been produced since 1935; it is produced by Mast-Jägermeister AG, located in Wolfenbüttel (Lower Saxony, Germany).
In the 1970s, Mast-Jägermeister sponsored sporting events such as the Formula 1 race. This allowed it to attract the attention of thousands of potential consumers to its products and start exporting liquor to many countries.
Jägermeister is also widely known for its well-thought-out marketing campaign with popular rock bands. Among them are Metallica, Slayer, Nightwish, HIM, Trollfest, Enter Shikari and others. Although there were some excesses here. So, in one composition of the group Inkubus Sukkubus Jägermeister is called "the sweetest blood of a deer." Fans of rockers have taken the poetic comparison as true, as evidenced by the fact that Jägermeister has a deer head on the label. Soon the opinion that the liqueur contains deer blood spread among the masses. In fact, the drink is made exclusively from plant materials.

Jagermeister liqueur - composition and production methods:

The liquor is made using water, alcohol, ginger, cinnamon, anise, cardamom, orange peel, caramel, sugar, saffron, spicy cloves, etc. - only 56 components.
Vegetable raw materials are collected in ecologically clean areas, sorted, dried and crushed. Then the constituent components are combined in proportions known only to the manufacturer, and filled with alcohol. After infusion, the liqueur undergoes several distillations to separate the best middle fraction. Now the drink needs to be poured into oak barrels for further infusion.
When the liqueur acquires its unique taste and color, it is filtered, after which sugar and caramel are added to it, and the infusion continues for another 6 months. At the end of this period, the finished product is poured into bottles made of almost opaque dark glass that does not transmit light.
Jägermeister how to drink correctly?
The first and most important rule of drinking liquor is not to lose a sense of proportion. Then it will not bring any harm to the body, but will only bring pleasant sensations.

1. Classic (ice shot)

If you don't like mixing drinks, this simple recipe is for you. Put the bottle of liquor in the freezer for at least 2 hours to cool the drink to minus 18 degrees - don't worry, 35% alcohol will keep it from freezing. Ice liqueur is poured into chilled glasses (shot, shot glass, vodka shot) and drunk in one gulp.


After strong cooling, the liquor becomes thicker and acquires some sweetness. The smell of herbs becomes stronger, and alcohol, on the contrary, is almost imperceptible. Drinking an ice cold shot is best before starting a hearty lunch or dinner.

2. Warm Jagermeister

If you are not a fan of chilled drinks or are afraid that the next day your throat will be stiff with illness, it is quite possible to use Jägermeister at room temperature. True, it will be more bitter, but on the other hand, its complex bouquet will reveal every note. One glass is enough to regain your good spirits and improve your appetite.
You can use Jägermeister as a prophylactic against colds. In this, the German liqueur is similar to the Riga Balsam, which was widely known in the Soviet Union since the 1950s. It is noteworthy that the balm was also created for the purpose of using it in medicine.
The second and no less important rule is to avoid mixing Jägermeister with beer during drinking. The consequences of consuming these drinks together can be dire.
You can eat liquor in different ways:
⦁ sausages (in the German style);
⦁ orange (like in America);
⦁ lemon and salt (according to Russian tradition).
3. Cocktails with Jägermeister
You can make a simple two-ingredient cocktail. The first, of course, is liqueur, the second can be juice (lemon, orange), and mineral water, and a carbonated drink "Sprite". The dilution ratio is 1: 1. There are many more ways to make cocktails, based on Jägermeister. They will not require complicated actions from you and will allow you to enjoy a rich, harmonious taste.

Jägermeister with what to drink?
Cocktails with Jägermeister recipes:

⦁ Black Blood cocktail. For preparation you need: Jagermeister liqueur - 20 ml, Blue Curacao liqueur - 50 ml and Sprite - 25 ml. Place everything in a shaker and add ice there. After mixing, pour the resulting drink into glasses or martini glasses.
⦁ Cocktail "Cucumber". It is clear that the composition of the drink includes cucumbers, which will take 150 g. Put ice in a glass, peel the cucumbers, cut into thin strips and combine with ice. Add Jägermeister (50 ml) and Sprite (150 ml). Stir gently with a long-handled spoon.
⦁ Cocktail "Jagermonstr". Such an impressive name hides an extraordinary, delicious drink, in total: from 30 ml of Jägermeister, 30 ml of pomegranate syrup and 150 ml of orange juice. Mix the ingredients well in a glass bowl, pour the finished cocktail into individual glasses.

Back in 1935, at his father's factory, a young man named Kurt Mast became interested in mixing various herbs and decoctions. The father himself was against such an exit of his son, since the factory produced vinegar, and not "potions". Twenty years later, when the plant passed into full ownership of Kurt, he came to grips with the production of alcohol, which eventually led to the creation of the well-known drink - Jagermeister.

Today, the drink that Kurt tried for so long is sold in eighty countries around the world. The main export of products from Germany goes to the USA, a number of European countries, Russia and Asia. It is adored by young people, as an addition to many cocktails, loved by adults as an aperitif before meals, and respected by hunters as a drink saturated with the spirit of the forest. So what kind of German bitter is it, who suits it and what it is eaten with, let's talk in more detail in the article. By the way, you can buy Alcohol at the best price on our website.

What does the name say

The name Jägermeister is translated from German in different ways. Someone says "master hunter", some say "senior huntsman". Both the first and second options are correct. The bottle label, which is made in a flat rectangular shape of dark green glass, depicts the head of a deer with a crucifix between its horns. This logo is based on a legend about the graph and his beloved.

There lived a young Count Hubert Palatinsky, who arrived in Burgundy in order to faithfully serve King Theodore. The young count immediately did not like the court retinue, so much so that she began to weave intrigues and gossip around him. As a result, the young man could not stand such pressure and went on the run, finding his shelter with his own uncle - the king of the Franks Pepin of Heristalsky.

Uncle, having learned what fate overtook his nephew among the Burgundians, declared war on them and won the victory. Hubert decided to thank his uncle for his protection and married his daughter, Floribana. And it seems that everything should end well, but after a few years the wife dies during childbirth. Desperate, Hubert leaves for the forest, where he becomes a loner and a hermit. Having built an estate for himself deep in the thicket, he is closely fond of hunting.

On one of the usual hunting days Hubert meets a deer. Raising the gun, he suddenly sees a cross appear between his horns. Hubert could not shoot, considering this as a sign from above. The man realized that he had met the saint for a reason, he had lived too long in despair and hermitage, it was time to go out to people and do something for them. Such thoughts led him to become a monk, where he received the rank of bishop and built many monasteries for the poor.

Liquor production

Many years have passed since the release of the first bottle of Jägermeister liqueur, but the traditions and production technology have remained unchanged. The recipe is passed down from generation to generation, which is not disclosed to anyone and contains more than 56 different herbs and roots. The best master distillers work on modern German bitters. In the cellar of the factory there are 445 barrels made of oak, which grew out of the local Palatinate forest. The team behind the liquor is said to be inspired by the local nature.

All components are crushed, poured into a barrel, filled with local spring water and alcohol. Then the maceration process takes place: alcohol takes oils and aromas from the ingredients and transfers them to the water, saturating it with taste and smell. All this can go on for weeks and months.

After the mixture is infused, it is filtered and poured into other barrels. The filtered drink is left in barrels for another six months, after which it is filtered again, alcohol, water, sugar syrup and caramel are added. As a result, a year passes from the collection of the components to the release of the finished liqueur. During this time, it passes more than 380 quality and compliance checks. The production of German bitters is a laborious and complex process; the slightest oversight leads to product rejection.

There is another legend according to which Kurt Mast walked for a very long time to such a bottle shape. The world famous bottle for liquor appeared after the creator smashed prototypes on his tiled floor for six months. Kurt perfectly matched the shape and thickness of the glass so that the bottle would not break if dropped. That is, modern "packaging" has been tested for quality, reliability and durability. Let's figure out what the taste of German tincture is like and how to properly store the Jägermeister. In addition to Jägermeister liqueur, you can buy whiskey in our wine shop.

Liqueur Jagermeister: medicinal properties

Most fans of the drink have no doubt that the jagermeister is useful. This is not without reason, when the liqueur was put into production, it could only be purchased on the shelves of pharmacies. It was produced as a means of improving digestion. That is why many people use it before meals as an aperitif. German bitter not only promotes excellent and quick digestion of food, but also uplifts the mood, which is what the creator, Kurt Mast, wanted to achieve a long time ago.

The original taste of Jägermeister is a mixture of a bouquet of herbs. By listening to the taste, you can smell anise, ginger, light saffron, cinnamon, anise, spicy cloves, juniper and subtle woody aromas. But this is only a fraction of the ingredients in the liquor. It also has a mild and pleasant taste that is excellent for sore throat and sore throat. Many even compare Jägermeister to licorice. The composition contains herbs that have anti-inflammatory, analgesic and decongestant effects. Modern laboratories have checked the composition of the product for chemical analysis and found that it contains a large amount of B and PP vitamins, as well as other important trace elements. Despite the high content of sugar and caramel, the calorie content of the drink does not exceed 246 kcal per 100 grams.

What do they drink with Jagermeister

Although most fans consider liqueur one of the main medicines, do not forget that it is quite strong - 35 degrees. Therefore, before using it, especially on an empty stomach, make sure that it will not harm you. In general, the benefits of Jägermeister directly depend on the amount drunk.

It is advised to drink the drink cold - minus 18 degrees. Often, bars and restaurants chill the dishes under it in the freezers so that the German bitter stays viscous and cool longer. They drink it in one gulp, in small glasses, before a meal to improve appetite and after, like a digestif. The biggest fans of Jägermeister are Americans. Liqueur is considered an integral part of many of America's youth subcultures and hard rock fans. If you want to drink Jägermeister with cola, you need to add a little rum and ice - the popular climber cocktail is ready.

Due to the high content of sugar and medicinal herbs, the volume of liqueur taken in the evening should not exceed 300 ml. Otherwise, deterioration and problems with the digestive system may occur. It is important to listen to your body and not abuse alcoholic tincture with deer. Baristas and drinkers do not recommend mixing dark beer and Jägermeister, as this will disappoint both you and those around you.

If you want to fight off a cold that has just begun, relieve sore throat and cough, just take 30 ml of a drink at room temperature. You can drink Jägermeister yourself, as a potion, or add to tea. But you should not take it if the cold is already progressing, and the body temperature has risen above 37 degrees.

Where is liquor produced today?

From its very foundation to the present day, the bulk of the liqueur has been produced in the German town of Wolfenbüttel in Lower Saxony. An interesting fact is that it has a population of only 50 thousand people, so it has never been famous for the flow of tourists. Today Wolfenbüttel is one of Germany's tourist niches, which attracts amateurs, and not only, Jägermeister to visit the so-called headquarters. There is a company store at the plant where anyone can buy a drink with one hundred percent certainty of its authenticity. There is also a hotel of the same name "Jägermeister" in the town.

Many tried to find an analogue for the Jägermeister liqueur. But we hasten to disappoint you that there are none. There are a couple of similar ones, for example, Waldmeister, a liqueur whose composition is similar, but it is thinner in density and sweeter in taste.

Since the early 70s of the last century, Mast-Jägermeister has become the official representative of many sports competitions, including the sponsor of European sports races. For the last ten years, the plant refused to participate in sponsorship due to the lack of a combination of sports events and alcoholic beverages. Together with the Jägermeister liqueur, we advise you to buy Cognac at the best price.

Probably, there is no person in the world who has not heard about the legendary German drink "Jägermeister", the name of which means "old huntsman".

This drink and the history of its origin are shrouded in legends and rumors. According to one of them, the main active ingredient of this miraculous drink is deer blood. These are just rumors about the true composition and method of making the Jägermeister liqueur and will be discussed.

A bit of history ...

Every tourist who has visited Germany will hear at least 2-3 legends concerning the appearance of a miraculous alcoholic drink. While the official history of the emergence of liqueur goes back to 1878 at a vinegar factory in Wolfenbüttel.

The owner of the factory was Wilhelm Mast, who did not stop at the production of vinegar and was carried away by the production of vintage wines. The business very quickly began to generate income, and the son of the owner of the company, Kurt, was introduced to the common business. It was Kurt, who is fond of hunting and experimenting with the production of wine, who wanted to get such an alcoholic drink that could be drunk before, during and after the hunt.

Experiments with the addition of medicinal herbs to wine led to the birth of the noble drink "Jägermeister". According to its manufacturers, the purpose of the herbal liqueur was to warm, improve appetite and mood.

They planned to sell it in the pharmacy chain as a natural food supplement, as evidenced by even its container, which looks more like a bottle of medicinal balm than a table alcoholic drink. The official date of the appearance of Jägermeister is 1934.

How to distinguish an original from a fake?

In order not to buy a fake, you need to know what the original packaging of the drink looks like and the composition of the liquor.

Externally, a glass bottle looks more like a flask due to its flat shape. Glass necessarily has a green color and a matte texture so that the sun's rays in no case fall on the tincture itself.

According to customer reviews, the bottle itself is made of very durable glass that can withstand a fairly strong mechanical impact, because initially this liqueur was a favorite drink of hunters.

The bottle has ornate engravings and the date the infusion was bottled. The label bears an image of the most famous deer in the world, with a cross between the antlers.

The creator of the drink named it after the monk Hubert, who, according to legend, wanted to shoot a deer, but saw the sign on his forehead and abandoned his intentions.

Below on the label is written the name of the liqueur, as well as information about 35% of the strength and capacity of the container. Available in bottles of 200, 350, 500, 700 and 1000 ml.

Composition and manufacturing technology of the drink

The drink gained worldwide fame not so much for its bittersweet taste, but for its unique composition, the amount of natural ingredients and the most complicated manufacturing technology. There are many similar drinks in the world, but no one knows the exact recipe for making, the manufacturers have been keeping it secret for many years.

It is known that the Jägermeister tincture contains 56 components, including: water, caramel, sugar, alcohol, ginger, cinnamon, cloves, saffron, coriander and other spices and herbs. All herbs are carefully collected and dried in an environmentally friendly environment, after which they are crushed and mixed in a certain proportion. Then the matter passes into the hands of experienced distillers, who with special trepidation and love relate to the production of the famous drink.

According to experts, the full production cycle lasts more than a year. The herbal mixture is poured with alcohol and infused for a certain time, carrying out repeated filtration. After that, the liqueur is placed in natural oak barrels for 12 months. During the production period, the drink is subjected to 383 different quality and sample checks. At the final stage, sugar, caramel, water and alcohol are added to the solution in the required proportion. The resulting drink is poured into glass containers and sealed tightly.

You can buy a drink without any problems in any store in Germany, and in our country it is also on sale. The price for one liter of tincture ranges from 900 to 1500 rubles.

Drinking culture

As mentioned above, initially the Jägermeister tincture was made as a therapeutic and prophylactic infusion. Later, due to its unique taste, the tincture became a table alcoholic drink. But, using it, do not forget that this is a fairly strong concentrated alcoholic drink.

To fully experience the taste and aroma of the liqueur, you must take it in shots, that is, in small portions. There are souvenir kits on sale, which include an original bottle with a drink and 4 shot glasses.

The drink is served very cold, its optimum temperature is 18-20 °. In Germany, this drink is served in shots straight from the freezer. It is ideal as an aperitif. You can use liqueur in a warm form, then bitterness is felt more, but the aroma of herbs is revealed with completely different notes. It is successfully used for the prevention and treatment of colds at an early stage.

Bartenders offer a variety of cocktails based on Jägermeister liqueur. It can be mixed with mineral water, sprite, juice. A cocktail called "Jagerbomb", which includes liqueur and Red Bull, is very popular. It is not advised to mix it with beer and stronger drinks.

It is also necessary to remember that this is still a medicinal and rather strong alcoholic drink, which contains a high concentration of plant substances. Therefore, the dose for a healthy adult should not exceed 300 ml per day.

As for the snack table, everything is very simple here. Whatever you like, that one also has a snack. So, in the homeland of the drink it is used with meat sausages, in America it is seized with orange slices, in our countries with cucumber or lemon with salt, probably the vodka drinking culture affects.

Whatever it was, but at least once in a lifetime it is worth trying a hunter's drink, especially since it contains many useful components and herbs. No wonder the wise Germans made him practically national pride. Experience the centuries-old history and culture of Germany, reflected in the sip of Jägermeister.

Jägermeister was created by the Germans for purely medical purposes. The effect of its use was to improve the digestion process. But after taking the miracle-mixture, they started drinking it not only on the advice of doctors. The liquor has a high strength and specific composition, so you need to know several rules for using Jägermeister.

Germany exports liquor to 20 different countries. The first who began to use liquor for other purposes were rock musicians.

Jägermeister's composition and production

The ingredients that are part of Jägermeister are not made public by the manufacturer.

Collect herbs, dry them, and then mix them. Then the mixture of herbs is poured with alcohol, insisted, distilled. Liquor is stored in oak barrels. You need to use it only six months later, after preparation. The last stage in the preparation of liquor is pouring it into dark glass bottles.

Jägermeister drinking methods

There are also some popular German liquor cocktails.

Let's try Black Blood

• Fifty grams of Blue Curacao;
• Twenty grams of German liquor;
• Twenty-five milliliters of sprite;

The cooking method is as follows: mix everything with. Add ice and the drink is ready.

Let's try cucumber "Cucumber"

• One hundred fifty milliliters of a sprite;
• Fifty grams of Jägermeister;
• One hundred fifty grams of cucumbers.

Cooking like this: Chop a cucumber and put in a glass. Fill it with ice. Add Jägermeister and mineral water. Mix and drink.

Cocktail "Jagermonstr"

• Thirty milliliters of pomegranate syrup;
• Thirty milliliters of Jägermeister;
• One hundred fifty milliliters of orange juice.

Preparing is simple. Everything is mixed in a glass and you can drink.