Ingredients
- 30 ml Jagermeister kept in the freezer
Instructions
- Keep the bottle of Jagermeister in the freezer for at least 4 hours (preferably permanently).
- Pour straight into a chilled shot glass.
- Drink in one go.
- No garnish, no chaser. The drink is cold enough to numb the bitterness.
Notes
Where it came from
Jagermeister was created in 1934 in Wolfenbuttel, Germany, by Curt Mast as a digestif. The name means “Master Hunter”, and the recipe contains 56 botanicals including star anise, citrus peel, ginger root, juniper and liquorice. The deer-and-cross label refers to a hunters’ patron saint legend.
For decades, Jager was treated as a serious bitter herbal liqueur, drunk after dinner across Germany like a digestif. The shot ritual (chilled, neat, no chaser) is still how Germans drink it. The Jagerbomb is a 1990s American import that offended traditionalists at first.
Why it has to be cold
At room temperature, Jagermeister tastes medicinal. Cold dampens the bitterness and lifts the spice and citrus notes. At freezer temperature it pours like a thick syrup and goes down clean. The official Jagermeister bars worldwide use specialised tap machines that hold the bottle at minus 18 Celsius.
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Ingredient Spotlight
The bottles that make or break this drink.
The Jager
- Use
- Standard Jagermeister, kept in the freezer permanently
- Try
- Jagermeister Cold Brew Coffee for a coffee-spiked variant
- Skip
- Room temperature Jager, tastes harsh
The glass
- Use
- Small straight-sided shot glass, chilled
- Try
- Jagermeister-branded shot glasses if you want to commit
- Why
- Cold glass keeps the drink at temperature for the full pour
The temperature
- Target
- Minus 18 Celsius, the official Jagermeister tap machine setting
- Practical
- Domestic freezer at around minus 20 Celsius
- Tip
- Jager will not freeze at 35 percent ABV. Leave the bottle in
Variations
Other chilled shots and herbal digestifs.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Other bitter herbal liqueurs: Fernet Branca, Underberg, Becherovka, Amaro Lucano. Different flavour profiles, same chilled-shot ritual.
Do not. Jager warm is medicinal. If you cannot chill, drink something else.
Pour over a single big ice cube in a rocks glass. Sip, do not shoot.
Mix with Red Bull (Jagerbomb) or ginger ale. Jager and ginger is an underrated combination.
Drop the shot into a half-pint of Red Bull. See our Jagerbomb recipe.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Jagermeister shot?
One ingredient: Jagermeister, served chilled (typically straight from the freezer) in a shot glass. Standard pour is 30ml.
What does Jagermeister taste like?
Bitter, herbal, slightly sweet, with notes of liquorice, star anise, citrus peel and ginger. Made from 56 botanicals. Cold, it tastes spicy and complex; warm, it tastes medicinal.
Why is Jagermeister served cold?
The cold dampens the bitterness and lets the spice and citrus notes come through. At room temperature, the bitterness dominates and the drink tastes like medicine. Most German bars use a dedicated Jager tap that holds the bottle at minus 18 Celsius.
Can Jagermeister freeze?
Not in a domestic freezer. At 35 percent ABV, Jagermeister stays liquid down to around minus 30 Celsius. Leave the bottle in the freezer permanently. It will be ready whenever someone asks for a shot.
What does the Jagermeister logo mean?
The deer with the cross between its antlers refers to the legend of Saint Hubertus, patron saint of hunters. The logo and the name (Master Hunter) reflect the brand’s identity as a hunters’ digestif from the 1930s.
Is Jagermeister actually good for you?
It was historically marketed as a digestif and the herbal botanicals do have mild digestive properties. As an alcohol product, it is not health food. Treat it as a tasty after-dinner liqueur, not medicine.
How strong is a Jagermeister shot?
35 percent ABV. A 30ml shot contains the same alcohol as a standard pub measure of vodka or whisky.
What food goes with a Jagermeister shot?
Heavy German food: schnitzel, sausages, sauerkraut, roast pork. Also good after a rich Italian meal as a digestif. The bitter botanicals cut through fat.
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