One of the oldest cocktail recipes around is the sour, just spirit, sugar, and citrus working together in perfect harmony.
The whisk(e)y sour has always been one of my favorite recipes, and I will admit I was a little skeptical about trying it with Jägermeister instead of bourbon. I could not have been more wrong. It works beautifully! If the egg white throws you off, no worries at all, aquafaba is a wonderful swap.
Mini-Lush Guide to Jägermeister
New to Jägermeister? Check out my full Lush Guide to Jägermeister for the whole story. It is an herbal liqueur made from 56 herbs, spices, fruits, and roots, including citrus peel, licorice, and ginger. A few fun facts to impress your friends with:
- Curt Mast invented Jägermeister, whose name translates to “Master Hunter”
- The herbs and botanicals are ground, steeped in alcohol, sieved, and then rested in oak barrels for a year
- There is no actual stag’s blood in it, despite the urban myth
- It tastes bitter and sweet all at once, which is exactly what makes it so good in cocktails
What goes into a Jägermeister Sour?
Just three spirits worth of ingredients and a little orange zest, plus ice!
- Jägermeister
- Fresh lemon juice: please use fresh, not bottled! A good citrus squeezer makes this so much easier.
- Simple syrup: the easiest way to sweeten a cocktail without dissolving sugar granules every time
- Egg white or aquafaba: this is what gives the drink that gorgeous foam
- Orange zest for garnish
Egg White vs Aquafaba
Aquafaba is simply the liquid you find when you open a can of chickpeas, and yes, it is totally vegan. This starchy water mimics the mouthfeel of egg white beautifully in cocktails. Use 2 tablespoons of aquafaba for every egg white the recipe calls for.
What tools you need
Grab a cocktail shaker, a jigger, a barspoon, and a rocks glass and you are all set.
Before adding ice, close the shaker and dry shake hard with just the Jägermeister, lemon juice, simple syrup, and egg white (or aquafaba). Shaking without ice first is what builds that lovely foam, hence the name Dry Shake! Once you have got a good foam going, fill the shaker with ice and shake again. One tip, make sure your ice is fresh since it can pick up odors from your freezer, and nobody wants their cocktail tasting like last night’s leftovers.
- 🍸Top Tip(le): Pop your Jägermeister in the fridge or freezer ahead of time so it is extra cold when you make this.
Where to find more Sour recipes
Where to find more sour recipes
If you love a good sour as much as I do, here are a few more to try:
- How to Make a Whisky Sour
- How to Make the Gin Sour
- How to Make the Cherry Vodka Sour
- How to Make the Vodka Sour
- How to Make the Starward Left-Field New York Sour
- How to Make a Pisco Sour
Plus more Jägermeister recipes here
Why Lush Life Loves It
This cocktail takes something you probably only associate with ice cold shots and turns it into a genuinely sophisticated sipper. The herbal depth of Jägermeister plays so well against bright lemon and that silky egg white foam. It is proof that Jägermeister deserves a real seat at your home bar, not just a spot in the freezer for shots.
Here is the recipe!
Jägermeister Sour
Ingredients
- 40 ml Jägermeister
- 25 ml Fresh Lemon Juice
- 25 ml Egg White
- 15 ml Sugar Syrup
- Garnish: Orange Zest
Instructions
- Add all ingredients in a cocktail shaker with ice
- Shake, shake, shake
- Strain into rocks glass
Notes
Nutrition
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