From Chanticleer Society
Revision as of 17:16, 9 February 2019 by DrinkBoy (talk | contribs)
  • 1 1/2 ounce dry vermouth
  • 3/4 ounce Jägermeister
  • 3/4 ounce Bénédictine

Stir with ice and strain into a cocktail glass.

Source: Robert Hess (2003)

According to Robert:

Jägermeister is one of those products that often gets very little respect amongst serious cocktail drinkers, of which I am one. A good bartender friend of mine once told me I needed to perhaps rethink my stance here. She challenged me to work up a cocktail which it would properly work in, where you could taste the Jägermeister, but without it being overtly a Jägermeister drink. Frankly I think I came up with something quite good with this one.
Extra Credit: When I created this, I was also playing around with various tinctures, and how they could be used in various drinks. For this one I found that coating the glass with a cinnamon tincture really worked well. So you might give that a try. An easy way to make cinnamon tincture is to just by a jar of cinnamon sticks, and then fill it up with a high-proof vodka and let it sit for a week.