Meister-approved cocktails to try for yourself
Shaun Meglen's Austin Morning Ritual
Created By: Shaun Meglen
AUSTIN MORNING RITUAL
1 part Jägermeister Cold Brew Coffee
1 part Teremana Reposado Tequila
1 part Spiced Banana Coconut Cream*
.5 part lime juice
2 dashes Angostura Cocoa Bitters
Glass: Old Fashioned
Garnish: Torched Cinnamon Stick, Mint, Banana Chips
Method: Shake all ingredients with ice and strain over a large cube. Garnish with torched cinnamon stick, fresh mint, and dried banana chips
Scroll Down For Some Tips & Tricks & Get to Know Shaun.
Austin Morning Ritual
Photo by Nate Laird @jagerlifeatx
Hey Shaun, what inspired you to create this work of art?
A perfect morning for me starts with a great cup of coffee and a delicious slice of banana bread, something I was determined to find upon moving to Austin in 2012. With its wonderful bars, restaurants, and coffee shops, I imagined locating superior banana bread wouldn't be too difficult. Boy, was I right. It seemed like every new slice of banana bread I tried would top the list! It was a sign; I'd found my new home.
This cocktail draws major inspiration from those early days in the City of the Violet Crown, along with some serious "we do tropical drinks year-round" vibes. A favorite among Austinites, tequila (specifically Teremana Reposado) gives this drink a necessary lift and plays beautifully with the surrounding flavors. Grounded by Jagermeister Cold Brew and enriched with decadent coconut cream, it's sort of a tropical winter cocktail version of that great cup of coffee and delicious slice of banana bread, my AM ritual. It may seem a little strange at first, but drinks like this are sure to "Keep Austin Weird!"
Grab Your Tools & let's Make It Together!!!
Video by Nate Laird @Jagerlifeatx
Get To Know Shaun Meglen
Shaun is the State Mixologist for Southern Glazer’s Wine & Spirits in Texas. He curates cocktail menus and bar programs for some of the top bars, restaurants, and hotels across the state. Shaun grew up in South Texas and, as a theater kid in school, eventually found his “stage in life” behind the bar. With that limelight came 10+ years of slinging drinks and operating bars in San Antonio and Austin and a real passion for booze. Shaun’s cocktails were featured in GQ Magazine, Playboy, HuffPost, Food & Wine, and Bar Business Magazine during his tenure behind the stick. He’s Bar Smarts Advanced Certified and a self-proclaimed master in the art of drink naming. Personally, Shaun likes his cocktails bitter, boozy, and fruity (in varying degrees).
Shaun's Tips & Tricks
This tasty little coconut cream is super easy to make. First, you’ll need to make some cinnamon syrup (simple syrup simmered with cinnamon sticks). Then blend that with a ripe banana, coconut milk, and turbinado or demerara sugar. Boom!
Spiced Banana Coconut Cream
- 1 ripe banana (peeled)
- ¼ cup coconut milk
- ¼ cup turbinado sugar
- ¼ cup cinnamon syrup*
Method: Combine all ingredients in a blender and blend until smooth. Scale-up as needed.
- 8 cinnamon sticks (broken/crushed)
- 1 liter H20
- 1 liter sugar
Method: Bring water and sugar to a boil, add cinnamon, reduce heat, stir, and simmer for 15min. Strain. Cool.