Why we’re doing Jäger all wrong
Bartenders are often in the dark about Jäger’s potential for the same reason drinkers are: The popularity of Jäger-bombs and frosty-cold shots have overshadowed zee liqueur’s cocktail potential in the minds of those who associate it with Solo cups. Which is to say, most of us are doing Jäger all wrong.
“When wielded properly, Jägermeister has lots of sophisticated flavors that can be enjoyed more by discerning palates of adults than college-aged imbibers,” says Teague. “That damned machine that chills Jäger to below freezing temperatures is the culprit in my opinion.”
What’s wrong with a little Jägerator action? Well, at the low temperature, you lose so much of the aroma (90% of flavor) and you literally freeze your soft palate (which helps out with the remaining 10% of flavor perception), You’re getting a mouthful of cold, bitter liquid. Some call it delicious. Others call it a bravado shot. Either way, it lays the groundwork of preconceptions about a surprisingly diverse spirit.
In order to get around those preconceptions, Teague advises his guests to taste Jägermeister blind at room temperature, as if they've never had or heard of it before. Has them swirl it, examine it, smell it, and sip it… kind of like wine.
“If you approach it without preconception you will detect myriad new sensations and flavors that you never appreciated when shooting or bombing Jäger,” he says