Monday, March 5, 2018


1 oz Pierre Ferrand Ambre Cognac
1 oz Jägermeister
1 oz Benedictine
1 bsp Absinthe

Stir with ice, strain into a cocktail glass, and garnish with lemon oil from a twist.
Two Monday afternoons ago, I attended the first Jagermeister Monday Club which was held at Drink in Fort Point. On the menu were two drink options on one side, and a bunch of available ingredients on the other. For a start, I asked the bartender for the Scout which I later learned was crafted by Drink's Brit McMahan, and once delivered, it led off with a lemon, caramel, and hint of herbal bouquet. Next, the caramel continued on into the rich sip, and the swallow gave forth star anise and minty flavors with a dry Cognac finish.
For a second drink, they allowed the attendees to get behind the center bar at Drink to create their own Jagermeister drink. When I had spotted heavy cream and crème de cacao on the menu's backside, my mind wandered in an Alexander direction and considered how the Galliano Alexander, (a/k/a the Golden Cadillac) might be similar to a Jagermeister Alexander since there are overlapping spices in the two liqueurs such as star anise.
Jäger Alexander
• 1 oz Marie Brizard Dark Crème de Cacao
• 1 oz Jägermeister
• 1 oz Heavy Cream
Shake with ice, strain into a cocktail coupe, and garnish with freshly grated nutmeg.
The Jager Alexander was most certainly decadent adult chocolate milk, and it began with a woody spice from the nutmeg over cacao aromas. Next, the chocolate's roast joined caramel notes in the milk-laden sip, and the swallow allowed the Jagermeister to spice up the chocolate flavors on the swallow.

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