Jgermeister is the German herbal liqueur built on a secret blend of 56 botanicals herbs, roots, fruits, and spices macerated and aged to the recipe that has stayed unchanged since 1935.

The botanical blend is steeped in alcohol and water, then aged in oak before bottling at 35% ABV. The result is a complex, bittersweet liqueur with notes of anise, licorice, citrus peel, and warm baking spice over a herbal-medicinal backbone. Served ice-cold, the bitterness recedes and the spice and citrus come forward, which is why deep-freeze serving is the standard.

It is most famous as an ice-cold Jger shot, often alongside a beer, but it also mixes the Jgermeister and energy drink combination, the Surfer on Acid, and a growing number of bartenders using it as an amaro-style modifier in stirred and citrus cocktails.

Tasting Notes

• Nose: Anise and licorice with citrus peel, herbs, and warm spice.
• Palate: Bittersweet and complex herbal, star anise, ginger, and a touch of cola-like spice.
• Finish: Cooling and herbal with a clean, lightly bitter close.

Specs

• Style: Herbal liqueur (digestif)
• Origin: Wolfenbttel, Germany
• Botanicals: 56 herbs, roots, fruits, and spices
• ABV: 35% (70 Proof)
• Size: 750ml

Browse more liqueurs at Wooden Cork.

Frequently Asked Questions

• How should Jgermeister be served? Ice-cold. The traditional serve is straight from the freezer at around -18C as a chilled shot, which mutes the bitterness and brings out the citrus and spice.
• What is Jgermeister made from? A secret blend of 56 botanicals herbs, roots, fruits, and spices macerated in alcohol and water, then aged in oak. The exact recipe is closely guarded.
• What does Jgermeister mix with? Commonly with energy drinks (the Jgerbomb) or beer, but it also works in cocktails as an amaro-style ingredient, including the Surfer on Acid with pineapple and coconut rum.

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