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posts tagged ‘liqueur’

Think Outside The Bomb: Jägermeister Revisited

Tuesday, December 3, 2013 at 08:12 AM - Posted by Megan - (0) comments

cocktailJägermeister. A spirit synonymous with rock ‘n’ roll, college kids, shot machines and the notorious Jäger Bomb. But there’s much more to this complex, century-old herbal liqueur than you may realize. Jäger is having somewhat of a “second evolution” and has been popping up on both cocktail and food menus across the country.

“We’re seeing more placements on cordial listings in higher tier restaurants, as well as cocktails coming out from top bartenders nationally,” shares Todd Richman, Corporate Mixologist for Sidney Frank, the US importer of Jägermeister (and the 2013 Tales of the Cocktail Best American Brand Ambassador winner). “Jägermeister is distilled with 56 different herbs, roots, flowers and fruits. And when you mix it with something else containing one of those ingredients, it completely changes the flavor profile.”

Whether used as a base or a modifying spirit, Jäger has become a go-to among many of the country’s top bartenders. Sean Hoard of Portland, Oregon’s Teardrop Lounge cites that “the incredibly balanced flavor profile” makes Jägermeister “a particularly fun product to work with.” While Sean Kenyon, owner of Williams and Graham in Denver, Colorado, says “Jägermeister is a truly versatile liqueur; excellent on its own, but it’s true beauty is in cocktail applications. As a complementary ingredient, it adds complexity, aromatics and subtle sweetness to cocktails.”

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More and more frequently, prominent chefs have been dabbling with Jäger’s flavor complexity and versatility in cooking. Celebrity chef Chris Santos recently created an entire five-course menu of Jäger-infused grilled BBQ fare at his NYC hotspot Beauty & Essex, and debuted an exclusive dinner featuring six spirited courses paired with specialty cocktails during last week’s Tales of The Cocktail festival in New Orleans. Santos also showcased several Jäger-fueled dishes—including Jägermeister-Kissed Chicken Skewers, the Ultimate Charred Jägermeister Burger, and Black Cherry & Jägermeister Baby Back Ribs—on the menu at his other popular restaurant, The Stanton Social.

So don’t be surprised if you come across Jäger on the menu during your next night out. Dare to give it another try?

Images courtesy of Jägermeister

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The mysteries behind Chartreuse & Ilegal Mezcal

Saturday, November 13, 2010 at 06:11 PM - Posted by Megan - (3) comments

Chartreuse and Ilegal Mezcal are two spirits that I admittedly didn’t know much about. I’ve tried Chartreuse before, but after sampling the herbaceous green potion again at this year’s NYC Wine & Food Festival, along with taking my first sip of smooth, smoky Ilegal Mezcal, I was intrigued by the unique flavors of both brands.

There is quite a mystique surrounding these spirits (both imported by Frederick Wildman and Sons)—Chartreuse is made by monks who have kept the recipe a secret for centuries, and Ilegal Mezcal was smuggled across the border by swashbucklers who risked their lives because it was just that darn delicious.

Monks? Smuggling? These are clearly not your run-of-the-mill bottles of booze and I was thirsty to know more. My friend and national brand ambassador for both Chartreuse and Ilegal Mezcal, Todd Richman (aka Chartreuse Todd), was kind enough to enlighten me about these enticing elixirs.

As Todd chronicled what makes the brands so unmistakably unique, I was blown away by the history, the stories and the passion infused into each and every bottle. I smelled and sampled the different varieties, ultimately gaining a new appreciation for the taste complexity. After discovering the mysteries behind the labels, I wanted to share my fascination with you all.

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