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A 13-DRINK JOURNEY AROUND the WORLD with the Jägermeister Scholarship Class of 2020

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A 13-DRINK JOURNEY AROUND the WORLD with the Jägermeister Scholarship Class of 2020 A 13-DRINK JOURNEY AROUND THE WORLD with the Jägermeister Scholarship Class of 2020 The Hubertus Circle is an international network of bartenders, initiated by Jägermeister. Since its foundation in 2011, it has grown into a strong community. Members hail from 18 countries all over the world – they support each other, work together, and learn from one another. At regular meetings, workshops, events, and excursions, they swap ideas and learn to use new tools and skills, as well as meeting new and old friends. Currently, the Hubertus Circle consists of the following 18 chapters: Germany, Austria, France, Spain, Switzerland, Denmark, Slovakia, Czech Republic, Norway, Sweden, Finland, Netherlands, USA, UK, Ireland, Russia, South Africa and Australia. The Jägermeister Scholarship aims to train rookie bartenders from the Hubertus Circle countries. In 2020, six young bartenders from South Africa, Ireland, Slovakia and Finland took part in the first virtual Scholarship. This booklet is their final project from the Scholarship – and they want to share it with YOU. Sabrina Traubner Cape Town, South Africa @sabrinatraubner JÄGERMEISTER MANIFEST FEUERMEISTER JÄGERMEISTER DEER ME Celestino Schienbein Tampere, Finland @cocktailnyymi JÄGERMEISTER DEER BAKER JÄGERMEISTER DEERHATTAN Pete Shava Cape Town, South Africa @mrchocolatemartini JÄGERMEISTER BLUE SOUR JÄGERMEISTER WHITE DEER Ali Hayes Dublin, Ireland @alihazee JÄGERMEISTER POISON PUSHER JÄGERMEISTER HUNTER GATHERER Monde Mkhonza Johannesburg, South Africa @sir_mkhonza JÄGERMEISTER SP-ICED TEA JÄGERMEISTER MANIFEST COLD SUMMER Lukáš Cabaj Bratislava, Slovakia @lukas_cabaj JÄGERMEISTER MANIFEST BUTTER BISCUIT JÄGERMEISTER GAME CALL 50ml Jägermeister Manifest 30ml Honeybush Tea* 25ml Strawberry Syrup* 20ml Fresh Lime Juice 2 Dashes Angostura Bitters Soda Ice Cubes Garnish: Strawberry Slices and Thyme Sprigs Add the ingredients, except the soda, to a highball glass with ice cubes and stir carefully. Top the drink with soda and garnish with the strawberry slices and thyme sprigs. FEUERMEISTER 50ml Jägermeister 25ml Fresh Lime Juice 15ml Sugar Syrup Ice Cubes Garnish: Orange Zest Add the ingredients to a tumbler glass with ice cubes and stir carefully. Garnish with the orange zest. DEER ME 30ml Jägermeister 30ml Lillet Blanc 30ml Crème de Cacao (White) Garnish: Cocoa Powder Chill a coupe glass (Nick & Nora glass if available) and dust the rim with cocoa powder. Stir the other ingredients with ice and strain into the prepared glass. DEER BAKER 40ml Jägermeister Manifest 20ml Bourbon 5ml Heering Cherry Liqueur 10ml Sweet Vermouth 2 Dashes Aromatic Bitters Garnish: Orange Zest Stir the ingredients with ice and strain into a chilled coupe glass. Express the oils of an orage zest over the drink and add as a garnish. DEERHATTAN 50ml Jägermeister 4 Dashes Aromatic Bitters 5–8 Blueberries 5ml Simple Syrup 25ml Lemon Juice 1 Egg White Ice Cubes Garnish: Lemon Zest Muddle the blueberries in a shaker. Add the other ingredients for a dry shake without ice. Add the ice to the shaker for a second, wet shake. Fine strain into a chilled coupe glass and garnish with a lemon zest. BLUE SOUR 15ml Jägermeister 25ml Amarula 25ml Vodka Milk to Top Ice Cubes Garnish: Cinnamon Stick, Sprinkle of Cinnamon Powder Build the drink on ice in a tumbler glass and stir. Sprinkle some cinnamon powder on top and garnish with a cinnamon stick. WHITE DEER WHITE 25ml Jägermeister Scharf 25ml Poitín 10ml Cointreau 20ml Lime Juice 10ml Agave Syrup 1 Dash Peychaud Bitters 1 Orange Zest Shake the ingredients with ice and fine strain into a coupe glass. Express the oils of the orange zest over the top of the glass to release the aroma, then discard. POISON PUSHER POISON 40ml Jägermeister 10ml Irish Whiskey 1/3 of a Red Apple 15ml Honey Syrup 15ml Lemon Juice 4-5 Fresh Mint Leaves Approx. 35ml Soda Water Ice Cubes Garnish: Fan of Apple Slices, Fresh Mint Sprig Cut the apple third into about 6 pieces and muddle into the bottom of a shaker. Add lemon, honey, whiskey, and Jägermeister. Add ice and shake. Then, add the mint leaves to the shaker, close and very lightly shake or churn just for a few seconds. Fine strain over ice into a highball glass and top with soda water. Stir in glass to ensure ingredients are mixed properly and garnish with apple slices and a fresh mint sprig. HUNTER GATHERER 50ml Jägermeister Chai Tea Lemon Juice Grated Ginger Sugar Water Ice Cubes Garnish: Orange Slice and Cinnamon Stick Add all the ingredients into a pot and bring to a boil while stirring continuously for a few minutes. Allow to cool and store in a bottle in the fridge. Once set, add into a highball glass with ice and 50ml of Jägermeister. Stir carefully and garnish with an orange slice and a cinnamon stick. SP-ICED TEA 50ml Chili-Infused Jägermeister Manifest 25ml Yuzu Syrup 1 Splash Ginger and Blue Pea Syrup* Champagne to Top Garnish: Salt to Rim the Glass Dip the rim of a coupette glass with salt. The chili-infused Jägermeister Manifest and Yuzu Syrup on ice. Fine strain in the coupette, top up with champagne and add a splash of Ginger and Blue Pea syrup. COLD SUMMERCOLD 40ml Jägermeister Manifest Fat Washed with Butter* 15ml Cold Brew Coffee 20ml Coconut Water 10ml Vanilla Syrup* 2 Drops Saline Solution* Ice Cubes Tonic Water to Top up Garnish: Two Pineapple Leaves, Lightly Toasted Butter Biscuit Stir the ingredients (except the tonic water) with ice in a highball glass. Top with tonic water and garnish with two pineapple leaves and a lightly toasted butter biscuit. BUTTER BISCUIT 40ml Jägermeister 20ml Lemon Juice 3 Bar Spoons Blueberry Jam 4/5 Mint Leaves Garnish: Lemon Peel Chill a pony glass and set aside. Hard shake all the ingredients on ice and double strain into your pony glass. Express the oils of a lemon peel over the glass and leave on the rim of the glass. GAME CALL The scholars worked together to develop a drink that reflects their different characters and origins, the versatility of Jägermeister and their unique expe- riences during the scholarship. The JÄGERMEISTER MAST HAVE PUNCH is the result of their collaboration, friendship and mutual respect. 3 Parts Jägermeister 1 Part Lemon Juice 2 Parts Honey Syrup* 3 Parts Black Tea 1 Part Pineapple Juice 1/2 Part Chili Infused Cointreau* MAST HAVE PUNCH HAVE MAST HOT SERVE COLD SERVE Heat all ingredients to a simmer and add the spirits If possible, chill all ingredients for 24 hours before just before serving. If possible, keep punch in a slow combining in a punch bowl and serving with a prepared cooker set on low to insure the punch stays warm, block of ice. If serving cold, the ice block with fruit but no more than 60–65°C. will act as garnish. If serving hot, put some wheels of either pineapple, Ice Block (for cold serve only): Take a silicone cake orange or lemon into the cup before serving. 20ml of mould or Tupperware container, the bigger the better! boiling water for 200ml of punch must be added to a Line the mould with wheels of pineapple, lemon and preheated cup and ladle the cocktail on top to make orange (add some flowers for extra garnish if you wish), up for dilution. fill with water and freeze. Serve in a punch bowl with the fruit side facing up. Ginger & Blue Pea Syrup Bring butterfly-pea flower tea, ginger, lemon grass, sugar and water to a boil while stirring continuously. Allow to cool before use. Jägermeister Manifest Fat Washed with Butter Washing ratio 2:1 (Jägermeister Manifest:Butter). Melt 2 parts butter on the stove over low heat until it‘s completely liquid. Combine with 1 part Jägermeister Manifest, stir a couple times and leave in the freezer for couple hours. When the butter is hardened and completely separated from the liquid, remove it from the container and strain Jägermeister Manifest through a coffee filter. Vanilla Syrup Dissolve 1 part sugar in 1 part water over medium heat. Add one vanilla bean and let simmer for 5 minutes. Add some vanilla extract if needed. Let cool and strain through a coffee filter. Saline Solution For 50ml of saline solution, dissolve 10g kosher salt in 40g hot water. Let cool to room temperature and transfer with a pipette to a small bottle. Honey Syrup Measure out your desired amount of honey and mix in some warm water at a 2:1 ratio i.e., 200ml honey: 100ml water. Stir until honey is dissolved into water. Do not use boiling water, only warm. Chili-Infused Cointreau Add the seeds of 1 fresh chili (medium) or 1/2 a teaspoon of chili flakes to 200ml of Cointreau. This infusion will be ready in 15-30 minutes. Be sure to strain out seeds before using in punch. Mast-Jägermeister SE is deeply rooted in Wolfenbüttel in the Lower Saxony region of Germany. Wolfenbüttel is where Curt Mast invented the bold spirit with the stag over 80 years ago. And it is still the only place where the secret blend of 56 herbs, blossoms, roots and fruits matures in giant oak casks..
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