Make your summer cocktail with Jägermeister this time! Grapefruit goes so well with the woodsy notes of Jägermeister, so try it for a change!
We actually have the Germans to thank for the spritz, aka spritzen (to spray)! In the 19th C, the Austro-Hungarian troops arrived in the Veneto and immediately began ordering Italian wine, as one does. The urban myth is that this wine was a tad stronger than they were used to, so they spritzed a bit of water in, but you can read more about that in my book, A Guide to Drinking in Venice.
Jägermeister has spent decades living down its reputation as a shot-glass party drink, and the Jägermeister Spritz is the cocktail doing most of that work. Swap out the usual Aperol or Campari for Jäger’s blend of 56 herbs, roots, and spices, and you get a spritz with real backbone: bittersweet, herbal, and far more complex than its bright orange cousins. Grapefruit is the key that unlocks it, its acidity cutting through the liqueur’s weight the same way it does in a classic Jägermeister cocktail.
This is the version I make on repeat all summer, built on the same “Spritzing Sie Deutsche” formula that put this drink on the map, tightened up so it’s foolproof at home.
Mini-Lush Guide to Jägermeister
For those of you who might not be familiar with Jägermeister. check out my full Lush Guide to Jägermeister. It’s an herbal liqueur, made from 56 herbs and spice, fruits and roots. These include citrus peel, licorice, ginger and 53 others! Here are some other facts!
- Curt Mast invented Jägermeister or “Master Hunter.”
- The herbs and botanicals are ground, added to alcohol, sieved, and then left to store in oak barrels for a year.
- Just to clear up an urban myth, there is no actual stag’s blood in Jägermeister.
- It tastes bitter and sweet all at the same time.
What goes into a Jägermeister Spritz?
Making a Spritz with Jägermeister is a fabulous idea. The liqueur adds so much depth to it and brings along a sweetness from the honey as well as fruitiness. You’ll want make sure you drink just one, as it is super more-ish!
- Jägermeister, chilled
- Prosecco, well chilled
- fresh grapefruit juice
- Soda water, to top
- Grapefruit slice or twist, for garnish
Equipment
You don’t need a shaker or strainer here. A spritz is a build, not a shake, so the tools stay minimal.
Tips for a Restaurant-Quality Spritz
Chill everything before you build. This is the single biggest difference between a flat home spritz and a proper bar-quality one. Keep the Jägermeister in the freezer (its high alcohol content keeps it from freezing solid) and the Prosecco in the fridge for at least a few hours. Warm ingredients mean more ice needed to compensate, and more ice means more dilution.
Use fresh Prosecco, not a bottle that’s been open for days. Carbonation is most of what makes this drink work. A half-flat Prosecco will leave your spritz tasting thin and overly sweet, since the bubbles are what carry the drink’s lift and cut the sugar. Buy a size you’ll finish, or reseal tightly with a proper wine stopper.
Don’t overpour the grapefruit juice. It’s tempting to add more for extra tartness, but too much juice throws off the ratio and turns the drink cloudy and heavy rather than sparkling. Stick close to the 40:80:20 ratio above and adjust in small increments if you want it sharper.
Build in the glass, over ice, in order. Spirit first, then juice, then wine, then soda. Building this way keeps the layers from over-mixing before you stir, which helps preserve carbonation and gives you a cleaner-looking drink.
Stir once, not five times. Every extra stir knocks more bubbles out of the Prosecco. One gentle pass is genuinely all it needs.
Pick fresh grapefruit over bottled juice when you can. It’s a small step but a real one. Fresh juice has a brighter, cleaner acidity that bottled juice, with its added sugar and preservatives, just doesn’t match.
If you’re building out a home spritz bar or want to taste a few German-inspired versions side by side, it’s also worth trying this alongside a classic Aperol Spritz to feel the difference Jägermeister’s herbal depth makes.
Variations on the Jägermeister Spritz
Tonic instead of soda. Swap the soda water for tonic and you get a slightly more bitter, more botanical finish. The quinine in tonic pairs surprisingly well with Jäger’s herbal notes.
Orange over grapefruit. A milder, sweeter build. Use the same 20ml measure of fresh orange juice in place of grapefruit if you want something a touch less sharp, especially good for guests who find grapefruit too bitter on its own.
Ginger Jäger Spritz. Add a 10ml barspoon of ginger syrup alongside the grapefruit juice for a warmer, spicier take that works well into the colder months, when a lighter summer spritz feels like the wrong fit.
Frequently Asked Questions
Can I make a Jägermeister Spritz in a batch for a party? Yes. Pre-mix the Jägermeister and grapefruit juice in a jug and keep it chilled, but add the Prosecco and soda water to each glass individually right before serving so the fizz doesn’t fall flat.
What can I use instead of grapefruit juice? Orange juice works as a milder, sweeter substitute. Lemon juice is another option if you want something sharper and less bitter.
Is a Jägermeister Spritz sweet or bitter? It’s bittersweet, closer to an Amaro spritz than an Aperol one. The grapefruit adds enough tartness to keep it from tasting syrupy.
Can I make it non-alcoholic? Not easily. Jägermeister’s flavor comes from its specific blend of herbs and spices, and there isn’t a widely available non-alcoholic substitute that replicates it. A ginger-and-herb soda with a splash of bitters is the closest approximation for the flavor profile, though it won’t be a true match.
Where to find more Spritz recipes
You can find always find loads of Spritzes to try! Here are a few of my favorites:
Plus more Jägermeister recipes here
Here is the recipe!
Jägermeister Spritz
Ingredients
- 35 ml Jägermeister
- 25 ml Fresh Lemon Juice
- 12.5 ml Vanilla Sugar Syrup
- Top with Grapefruit Tonic
- Garnish: Grapefruit zest
Instructions
- Add Jägermeister, Lemon Juice, and Vanilla Sugar Syrup to a highball glass filled with ice
- Top with Grapefruit Tonic
- Stir
- Garnish with the Grapefruit zest