Set of spices for liqueur in Jagermeister style (3.5 l)

German meat liqueur, infused with herbs. Enter the Bitter category. The liqueur comes out through the maceration of 56 components - roses, roots and crusts. It is important that Jägermeister, like many other bitters, tolerates etching. Experience it chilled in its purest form, either as a digestif or in cocktails.

Preparation

Stage No. 1 – water infusion

All you need is:

• Zukor – 0.25 kg.

• Juice of half a lemon

• Water – 0 .75 l.

• Set of spices for Jagermeister style liqueur (package No. 1)

Instead of package No. 1, fill with cold water, bring to a boil and boil on low heat for 40 khvilins. Let's cool off under the lid. Process through gauze. Add the zuccor to the boil and bring to a boil, then add the zucchini color (in a small bottle of zuccor + 2 tablespoons of water in a small saucepan, cook until a thick dark brown, caramel color).

Let's evaporate this amount into thirds. Let's cool down. Add lemon juice. Pour into an airtight container (jar) and let steep for 2 minutes. Diluted with water 1:2.

Stage No. 2 - preparing gin

All you need is:

• 2.5 liters of 70% alcohol

• A set of spices for liqueur in the style of Jagermeister (package No. 2)

Serve for 10 days (possibly with oak cod, for quicker assimilation of processes), add 1.5 l of water and start distilling. Take 20 g of heads. The “body” distillation will end up 50% in the stream. Diluted with infusion from package No. 1 up to 50%.

Stage No. 3 – grass

All you need is:

• Set of spices for Jagermeister-style liqueur (package No. 3)

Instead of package No. 3, infuse in a small bag in a squeezed gin at a distance of 10 dB with gentle stirring. Then squeeze it into the bag. Then add the extract to the blend.

Stage No. 4 – blending

For 3.5 liters of finished product you will need:

• gin with herbs 50% - 2.5 l