Recipe:

• 1 part Jägermeister Cold Brew Coffee
• 1 part Teremana Reposado
• ¾ part Domaine De Canton
• ¾ part Orgeat
• ¾ part Fresh Lemon Juice
• 2 Dash Bittermens Xocolatl Mole Bitters
• 2 Dash Peychauds

Glass: Highball

Garnish: Lemon Twist

Method: Combine all ingredients except for bitters into a shaker tin. Shake/Strain into Pebble ice-filled collins. Top w/ Bitters & Garnish.

Tips & Tricks:

If you don’t have pebble ice, you can pick some up from your local Sonic Drive-thru. If you can't find it, use whatever ice you have.

Bio:

Nate got his bartending chops working in Dives, Clubs, and Craft Cocktail bars in Reno, NV. From there, he went on to execute craft cocktails at some of the largest music festivals in the country, and in 2016 hung up his tins to join Jägermeister. He's an avid Cyclist, Gamer, and self-proclaimed funny guy.

Cocktail Inspiration:

Some of my fondest BBQ memories in TX are mixing up tiki drinks while grilling with friends, so the minute I started prepping the ribs, I knew I wanted something reminiscent of those times. Once I had the ribs prepped and I started on the glaze, I knew I wanted something with Jägermeister Cold Brew in it to draw out the coffee flavors in the bbq sauce I used as the glaze’s base. I also wanted to use complementary flavors for the amazing apricot flavors as well. So I went with two of my favorite flavor pairings for apricots. Almonds & Ginger. That’s when I knew we were going, Mai Tai! This Mai Tai riff subs a Cognac Based Ginger liqueur for the orange curacao and replaces the rum with a split base of Reposado Tequila and Jagermeister cold brew, all brought together with some good quality orgeat, enough citrus to cut through the fattiness of the ribs, and a heavy topping of two kinds of bitters to bring it all together. This cocktail can hold its own but really shines when eaten alongside Chef Santos’ Ribs with their Apricot Glaze. I hope y’all love it!