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Jager Sour


2 oz
A German amaro, much like a fernet, made from a secret blend of 56 herbs, fruits, spices, flowers, barks and botanicals, and aged for a year in oak; 35% ABV.
1 oz
A citrus juice used in many cocktails, both for its sweet and tart taste and its color. Orange juice, unlike lemon and lime, can be kept fresh for days. In a blind taste test, most people liked day-old orange juice.
0.5 oz
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
0.5 oz
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
1
You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam
1 wheel
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).

Throw a handful of ice into a tumbler. Fill your shaker with everything else, then shake like it owes you money. Double strain into the tumbler. Garnish with slices of oranges and lemons to taste. Drink with some serious swagger. #shake #ontherocks



Herbal
Tart
Web Finds, Jagermeister website
avg. 4.2 (40)
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