Meister-approved cocktails to try for yourself
Trop House Shandy
This patio pleaser of a beer cocktail is tiki in its roots with a tropical IPA to add some character, bitterness, and a delightful frothy head
1 part Jägermeister
.5 part Coconut Rum
.5 part Passionfruit Syrup (Liber & Co)
.5 part Lemon
.5 part Pineapple
4 parts IPA
Method: Shake all ingredients with ice and strain into an ice-filled rocks or Collins glass. Top with IPA. Garnish with an expressed lemon peel.
Tips & Tricks:
Some type of tip or trick to keep in mind in either making the cocktail or creating the pairing This beer cocktail pairs great with anything from the grill but it really shines when paired with a good burger. It’s Combination of Jägermeister, Coconut rum, and Passionfruit really make it feel like you’re on vacation while the effervescence and bitter kick from the IPA rounds it out for the perfect sip. All this helps cut through and balance all that savory, salty, fatty goodness that is a classic burger and will have you alternating between bites. Before you realize you’re going to need another round!
CHEF SANTOS JÄGERMEISTER BURGER
1.5 lbs ground kobe beef
3 oz. softened/melted butter – (6 tablespoons)
1.5 oz. worcestershire sauce
1.5 oz. Jägermeister
Mix all ingredients, mold into 3 oz. patties.
Yields 10 sliders
2 tbsp kosher salt
2 tbsp black pepper
½ tbsp brown sugar
Combine all ingredients and mix well.
Yields about a ¼ cup
Jägermeister Caramelized Onions and Bacon:
2 spanish or large yellow onions raw, cleaned and sliced
1 oz. butter
1 oz. Jägermeister
½ oz. balsamic vinegar
3-4 slices bacon
Cook off the bacon, allow to cool, and then finely chop. Save the bacon fat. Saute the onions in reserved bacon fat (you can add a little extra butter if your bacon didn’t give up enough fat). Allow the onions to cook and then add butter. Continue cooking on a low flame for an hour and add Jägermeister and balsamic vinegar. Cook until onions are soft and caramelized. Take off the stove and add bacon bits. Season with kosher salt and fresh cracked pepper.
Black Pepper Jägermeister 'Special Sauce'
¾ cup mayo
6 tbsp dijon mustard
6 tbsp ketchup
3 tbsp Jägermeister
black pepper to taste
Place all ingredients into a bowl and whisk well.
Yields 1.5 cups
Season the slider burger well on both sides with the burger rub. Grill the slider burger to desired temperature and then melt American cheese on top. Grill the slider buns and spread black pepper Jägermeister ‘special sauce’ on both pieces. Place a slider burger on the bottom bun. Top the burger with the hot Jägermeister caramelized onions and bacon on top of the melted American cheese. Next place top of the bun on top of the burger and stick with a toothpick. Enjoy!