Jägermeister recruited six of Sydney’s finest to create a drink that best compliments this German favourite. Here are the results.
Tell us a bit about yourself, bartending background, etc.
I was first introduced to hospitality at the age of 15 – back in the U.S – when my mother drove me to the shopping mall, dropped me off with a stack of resumes (but no actual experience), announcing “I’ll pick you up once you’ve found a job. If you don’t, we’ll go again tomorrow ‘till you find one!”. This was her way of keeping me out of trouble. After walking in circles aimlessly for a while; I went into the largest chain of restaurants there and fortunately they we’re looking to hire a new busboy. I would have never thought this was going to be the start of what has become a 10 year career. During these 10 years I have worked in almost all positions associated with the bar, both front and back of house, and in almost every type of venue; I wouldn’t trade it for the world! ( … I think).
What do you most love about the industry?
There are many things that make me passionate about bartending and hospitality in general. I enjoy the fast paced ever changing environment that we work in day-to-day. It always keeps you on your toes; the second you think it’s getting predictable, it surprises you! The creative aspect is also a huge plus for me. Developing drink concepts and shaping people’s’ experiences is such a reward for me – It’s awesome when you see first hand how it is received, it gives you great satisfaction. But, my favourite thing about it, is probably the camaraderie you have with your team. You learn together, struggle together, but also succeed together. You often pick eachother up when needed too.
What advice do you have for bartenders?
Don’t be intimidated to try new things and ask questions. Also: simplicity, more often than not it’s hard to beat.
First experience of Jägermeister?
It was back when I was growing up in the U.S – It was huge! Mostly mixed with energy drink – which is, you know, so-so – but it was at all the parties, so some pretty wild times. It’s fun to actually play with Jäger in a different way, and see how it holds up: pretty well I’d say.
Why did you choose this style of drink to match with Jägermeister?
‘Frost’ is a take on a classic Stinger. It’s reminiscent in sensation to a breath taken in the early hours of a winter morning; as would be experienced the morning of a winter hunt. The creme de menthe adds a cooling sensation, while enhancing the 56 herbal botanicals of the Jägermeister. The Aquavite provides a stable body, without masking the other ingredients, and the Cynar adds notes of dark chocolate and a touch of bitterness. Lastly, the seven coffee beans stirred with the drink release their oils to give a subtitle undertone. The ideal digestif to cut through any meal, or served on its own.
Any mad stories involving Jägermeister?
I sure do, but it involves theft, underage-drinking, fireworks and the Police, and I’m not sure Jäger’ can print it! *
*Jäger’ can confirm that Zack is indeed correct, and we cannot endorse this. Does sound like a solid night though.
Frost
- 30ml Jägermeister
- 30ml Aquavite
- 20ml Creme De Menthe
- 10ml Cynar
- 7 coffee beans
Method:
- Measure out all of the ingredients into an ice cold mixing glass.
- Fill mixing glass to the top with ice.
- Stir down to the proper dilution.
- Strain and pour over a large hand carved ice block.