jagermeister

[Guest]

was wondering does anybody know what the flavour is for jagermeister or how to make it?

[The Chemist]

Seems to be a lot of anise to me. Maybe, like a dark ouzo (I know, I know, not exactly).

[Guest]

yeah i drank a shit load last night couldn't taste any anise or the likes of in it, the only think i know that its made from is 31 herbs into a liquer.

[possum]

This is the liquor Ive been most desireous to clone.

I call mine The Old Horney Bastard--the amounts are variable and subject to interpretation but the amount in each group goes from the major to minor ingredients.


step 1 make some gin with

Juniper berries
and a mixture called Garam Masala consisting of:

Cardamon
cinimon
cloves
cumin
black pepper
coriander

(I use previously rectified spirit -macerate ingredients @1day and redistill in my pot still)

step 2

After the distilation of the gin Add the gin to whiskey that has aged on chared apple wood(@3weeks) about 1/2 and 1/2 blend

Step 3
add secret ingredient Dried sasafras root bark

step 4

then add celestial seasonings herbal tea bag(ripped open)-variety is called Sugar Plumb Spice which contains:

Hibiscus
roasted barley
rosehips
chamomile flowers
natural plumb and cinimon flavors
ginger root
toasted carob
cardomon

also adda some anise seeds

Last time i didnt have Licorice root,but next time i'll also add some to macerate.

Step 5

let all of this sit for several weeks 2 to 3 minimum
decant and filter

Finally... sweeten with sugar syrup
also note that all alcohols in this recipee are around 120 proof. the sugaring will bring the level down some

and enjoy

[Guest]

sweet as

do you have an exact recipe?

[possum]

Sweet as adjust and add sugar syrup or carmel syrup untill it tastes just right
last time I made about a pint. for 1 pint use 2 teabags
also amount of sasafrass is dependent on potency

as are the other botanical components

the gin however must have the cinimon to give the heat

the recipee is
a work in progress

[The Chemist]

yeah i drank a shit load last night couldn't taste any anise or the likes of in it, the only think i know that its made from is 31 herbs into a liquer.

Duh--

Maybe I should have said Creo-mul-shun.

It's nasty crap to me anyway, but I still gave my professional opinion.

[possum]

Certianly is a matter of taste, my sister calls jager " icky nasty pooh juice"

whereas I really like the stuff...diferent strokes...

[Guest]

I like it for different occasions....it is a tradition for my wifes family to get completely trashed off of it on christmas eve. The first couple shots remind my of cough syrup...but then it gets easier to drink.



~pothead

[Mild2Wild]

Hey Possom this is my first post and I wanted you to know I like the " icky nasty pooh juice"

too.

Mild2Wild

[SMOKEU]

It's very easy to make a Jagermeister 'clone'. All you need is 40%ABV neutral spirit, 1 bottle of Still Spirits herbal liquer essence and some Ezibase. Just follow the instructions on the essence bottle. It won't make a perfect clone, but it's about as close as you'll get. Try drinking neat or with Red Bull™. Serve extremely cold.

[bosshog]

I have done a batch with the essence and base mentioned above, and it turned out fantastic. If there was a difference in flavor, I couldn't taste it. The savings in price was more than worth the effort to make my own, that stuff's expensive !!!

[hstuurman]

Hi All

a recipe (18 spices) I found in a dutch book of liquors:

10 gr peeling of curacao (kind of orange)
4 allspice berries
2 gr elecampane root (Inula Helenium)
3 gr gentian root
2 gr Angelica root
2 gr calamus root
2 gr mace
12 juniperberries
1 cardamomsrick
3 pieces of clove
4 cadamom seeds
3 star anise
5 gr coriander
1 gr sage
1 gr vermouthherbs
20 gr ginger
5 gr liquorice
2 gr fresh lemonpeel

0,9 ltr of alcohol 50%

crush al the spices and let them stay under 0,5 ltr of alcohol for 1 week. Strain the spices, and poor 0,4 lltr alcohol on it. Let it stay for another week (shake the pot now and then).
Mix the alcohols, and fill up with sugarsirop. Endpercentage should be about 40%.
Place liquor in a cool place, till there is al layer of sediment. Gentle filter the liquor.

[marc83]

I've made up a SS herbal liqueur with the ezibase.Havent tasted it yet,will do this weekend,but going by the smell compared to store bought Jagermeister i still have in the cabinet its spot on!!very easy to make,i cant wait to try it.

[Fuzzyduck]

Hi

Does anyone know if Jagermeister contains Poppy Seeds and Quinine?

Thanks