Ingredients
- 30 ml Jagermeister chilled if possible
- 120 ml Red Bull half a can, in the pint glass
Instructions
- Pour the Red Bull into a pint glass, about halfway up.
- Pour the Jagermeister into a shot glass.
- Drop the shot glass into the pint glass.
- Drink the whole thing in one go before the foam dies.
Notes
Where it came from
The Jagerbomb came out of the late-90s Red Bull club scene in Europe. As Red Bull became the energy drink of choice in nightclubs, bartenders started experimenting with shot-and-mixer combos. Jagermeister was already the standard chilled-shot pour, and dropping the shot into the Red Bull made for a quicker, more theatrical drink.
By the early 2000s the Jagerbomb was standard nightlife fare across Europe and had jumped to the US. It still accounts for a significant chunk of Jagermeister’s global sales.
Why it works
Jagermeister is bitter, complex and herbal (56 botanicals in the recipe). On its own as a chilled shot it is a love-it-or-hate-it pour. Dropped into Red Bull, the sugar and acidity round off the bitterness and the carbonation lifts the herbs into something that tastes more like cherry cola. The caffeine plus alcohol gives the drink its party-fuel reputation.
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Ingredient Spotlight
The bottles that make or break this drink.
The Jager
- Use
- Standard Jagermeister, chilled to fridge temperature or colder
- Try
- Jagermeister Cold Brew Coffee for a coffee-bomb spin
- Skip
- Warm Jager. The whole drink relies on cold
The Red Bull
- Use
- Original Red Bull, the silver and blue can, freshly opened for max fizz
- Try
- Red Bull Editions (tropical, watermelon) for a flavoured Jagerbomb
- Skip
- Flat Red Bull, the carbonation is half the drink
The glassware
- Use
- Standard shot glass plus a half-pint or rocks glass
- Try
- Jagermeister-branded “tap machine” shots from the chiller, the proper bar version
- Why
- The shot needs to be loose enough in the pint to drop cleanly. A tight fit ruins the chug
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Any other herbal liqueur (Fernet Branca, Becherovka, Underberg). The flavour will be different but the format works.
Monster, Rockstar or other energy drinks. Avoid sugar-free if you want the standard sweetness.
Use a Red Bull tropical edition. Same drink, different finish.
Use a full can of Red Bull (240ml) instead of half. The shot stretches.
Pour Jager neat as a chilled shot. Drink Red Bull on the side. Same flavour, no chug pressure.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Jagerbomb?
Two ingredients: Jagermeister and Red Bull. Standard build is 30ml of Jager in a shot glass dropped into about 120ml of Red Bull in a pint glass.
How do you drink a Jagerbomb?
Drop the shot glass of Jager into the pint of Red Bull and drink the whole thing in one go. Speed matters because the carbonation foams up and dies down quickly.
Why is it called a Jagerbomb?
“Jager” for Jagermeister and “bomb” for the shot-drop format. The drink came out of the European nightclub scene in the late 1990s and the name spread with it.
Can I drink Jager without Red Bull?
Of course. Chilled Jagermeister is a popular shot on its own (especially in Germany, where it is treated as a digestif). The Bomb format is for parties; the chilled neat shot is for after dinner.
Is mixing Red Bull and alcohol bad for you?
Caffeine in Red Bull masks how drunk you feel, so people often drink more than they would otherwise. The combination is not recommended in large amounts. One Jagerbomb is fine; ten is a different story. Pace yourself.
How strong is a Jagerbomb?
A Jagerbomb is around 7 to 9 percent ABV across the full pint. The 30ml Jager shot itself is 35 percent ABV.
Is the Jager supposed to be cold?
Yes. Cold Jager (fridge temperature or colder) is much smoother. Most bars keep Jager in dedicated chillers at minus 18 Celsius. Warm Jagermeister tastes medicinal.
What food goes with a Jagerbomb?
Pub food: schnitzel, sausages, burgers, anything heavy. Jager is a German digestif by origin, so meat and potatoes is the natural pair.
