A 13-DRINK JOURNEY AROUND THE WORLD - with the Jägermeister Scholarship Class of 2020

A 13-DRINK JOURNEY AROUND THE WORLD
with the Jägermeister Scholarship Class of 2020

The Hubertus Circle is an international network of bartenders,
initiated by Jägermeister. Since its foundation in 2011, it has grown
into a strong community. Members hail from 18 countries all over
the world – they support each other, work together, and learn
from one another. At regular meetings, workshops, events, and
excursions, they swap ideas and learn to use new tools and skills,
as well as meeting new and old friends.

Currently, the Hubertus Circle consists of the following 18 chapters:
Germany, Austria, France, Spain, Switzerland, Denmark, Slovakia,
Czech Republic, Norway, Sweden, Finland, Netherlands, USA, UK,
Ireland, Russia, South Africa and Australia.

The Jägermeister Scholarship aims to train rookie bartenders
from the Hubertus Circle countries.

In 2020, six young bartenders from South Africa, Ireland, Slovakia
and Finland took part in the first virtual Scholarship. This booklet
is their final project from the Scholarship – and they want to share
it with YOU.

Sabrina Traubner
Cape Town, South Africa
@sabrinatraubner
JÄGERMEISTER MANIFEST FEUERMEISTER
JÄGERMEISTER DEER ME

Celestino Schienbein
Tampere, Finland
@cocktailnyymi
JÄGERMEISTER DEER BAKER
JÄGERMEISTER DEERHATTAN

Pete Shava
Cape Town, South Africa
@mrchocolatemartini
JÄGERMEISTER BLUE SOUR
JÄGERMEISTER WHITE DEER

Ali Hayes
Dublin, Ireland
@alihazee
JÄGERMEISTER POISON PUSHER
JÄGERMEISTER HUNTER GATHERER

Monde Mkhonza
Johannesburg, South Africa
@sir_mkhonza
JÄGERMEISTER SP-ICED TEA
JÄGERMEISTER MANIFEST COLD SUMMER

Lukáš Cabaj
Bratislava, Slovakia
@lukas_cabaj
JÄGERMEISTER MANIFEST BUTTER BISCUIT
JÄGERMEISTER GAME CALL

FEUERMEISTER
               50ml Jägermeister Manifest
               30ml Honeybush Tea*
               25ml Strawberry Syrup*
               20ml Fresh Lime Juice
               2 Dashes Angostura Bitters
               Soda
               Ice Cubes

               Garnish: Strawberry Slices and Thyme Sprigs

               Add the ingredients, except the soda, to a highball glass
               with ice cubes and stir carefully. Top the drink with soda
               and garnish with the strawberry slices and thyme sprigs.

DEER ME
          50ml Jägermeister
          25ml Fresh Lime Juice
          15ml Sugar Syrup
          Ice Cubes

          Garnish: Orange Zest

          Add the ingredients to a tumbler glass with ice cubes
          and stir carefully. Garnish with the orange zest.

DEER BAKER
             30ml Jägermeister
             30ml Lillet Blanc
             30ml Crème de Cacao (White)

             Garnish: Cocoa Powder

             Chill a coupe glass (Nick & Nora glass if available) and
             dust the rim with cocoa powder. Stir the other ingredients
             with ice and strain into the prepared glass.

DEERHATTAN
             40ml Jägermeister Manifest
             20ml Bourbon
             5ml Heering Cherry Liqueur
             10ml Sweet Vermouth
             2 Dashes Aromatic Bitters

             Garnish: Orange Zest

             Stir the ingredients with ice and strain into a chilled coupe
             glass. Express the oils of an orage zest over the drink and
             add as a garnish.

BLUE SOUR
            50ml Jägermeister
            4 Dashes Aromatic Bitters
            5–8 Blueberries
            5ml Simple Syrup
            25ml Lemon Juice
            1 Egg White
            Ice Cubes

            Garnish: Lemon Zest

            Muddle the blueberries in a shaker.
            Add the other ingredients for a dry shake without ice.
            Add the ice to the shaker for a second, wet shake.
            Fine strain into a chilled coupe glass and garnish with
            a lemon zest.

WHITE DEER
             15ml Jägermeister
             25ml Amarula
             25ml Vodka
             Milk to Top
             Ice Cubes

             Garnish: Cinnamon Stick, Sprinkle of Cinnamon Powder

             Build the drink on ice in a tumbler glass and stir.
             Sprinkle some cinnamon powder on top and garnish
             with a cinnamon stick.

POISON PUSHER
                25ml Jägermeister Scharf
                25ml Poitín
                10ml Cointreau
                20ml Lime Juice
                10ml Agave Syrup
                1 Dash Peychaud Bitters
                1 Orange Zest

                Shake the ingredients with ice and fine strain into a coupe
                glass. Express the oils of the orange zest over the top of the
                glass to release the aroma, then discard.

HUNTER GATHERER
                  40ml Jägermeister
                  10ml Irish Whiskey
                  1/3 of a Red Apple
                  15ml Honey Syrup
                  15ml Lemon Juice
                  4-5 Fresh Mint Leaves
                  Approx. 35ml Soda Water
                  Ice Cubes

                  Garnish: Fan of Apple Slices, Fresh Mint Sprig

                  Cut the apple third into about 6 pieces and muddle into
                  the bottom of a shaker. Add lemon, honey, whiskey, and
                  Jägermeister. Add ice and shake. Then, add the mint leaves
                  to the shaker, close and very lightly shake or churn just
                  for a few seconds. Fine strain over ice into a highball glass
                  and top with soda water. Stir in glass to ensure ingredients
                  are mixed properly and garnish with apple slices and a
                  fresh mint sprig.

SP-ICED TEA
              50ml Jägermeister
              Chai Tea
              Lemon Juice
              Grated Ginger
              Sugar
              Water
              Ice Cubes

              Garnish: Orange Slice and Cinnamon Stick

              Add all the ingredients into a pot and bring to a boil while
              stirring continuously for a few minutes. Allow to cool and
              store in a bottle in the fridge. Once set, add into a highball
              glass with ice and 50ml of Jägermeister. Stir carefully and
              garnish with an orange slice and a cinnamon stick.

COLD SUMMER
              50ml Chili-Infused Jägermeister Manifest
              25ml Yuzu Syrup
              1 Splash Ginger and Blue Pea Syrup*
              Champagne to Top

              Garnish: Salt to Rim the Glass

              Dip the rim of a coupette glass with salt.
              The chili-infused Jägermeister Manifest and Yuzu Syrup on
              ice. Fine strain in the coupette, top up with champagne and
              add a splash of Ginger and Blue Pea syrup.

BUTTER BISCUIT
                 40ml Jägermeister Manifest Fat Washed with Butter*
                 15ml Cold Brew Coffee
                 20ml Coconut Water
                 10ml Vanilla Syrup*
                 2 Drops Saline Solution*
                 Ice Cubes
                 Tonic Water to Top up

                 Garnish: Two Pineapple Leaves, Lightly Toasted Butter Biscuit

                 Stir the ingredients (except the tonic water) with ice in a
                 highball glass. Top with tonic water and garnish with two
                 pineapple leaves and a lightly toasted butter biscuit.

GAME CALL
            40ml Jägermeister
            20ml Lemon Juice
            3 Bar Spoons Blueberry Jam
            4/5 Mint Leaves

            Garnish: Lemon Peel

            Chill a pony glass and set aside.
            Hard shake all the ingredients on ice and double strain into
            your pony glass. Express the oils of a lemon peel over the
            glass and leave on the rim of the glass.

MAST HAVE PUNCH
                               The scholars worked together to develop a drink that reflects their different
                               characters and origins, the versatility of Jägermeister and their unique expe-
                               riences during the scholarship. The JÄGERMEISTER MAST HAVE PUNCH is the
                               result of their collaboration, friendship and mutual respect.

                               3 Parts Jägermeister
                               1 Part Lemon Juice
                               2 Parts Honey Syrup*
                               3 Parts Black Tea
                               1 Part Pineapple Juice
                               1/2 Part Chili Infused Cointreau*

HOT SERVE                                                COLD SERVE
Heat all ingredients to a simmer and add the spirits     If possible, chill all ingredients for 24 hours before
just before serving. If possible, keep punch in a slow   combining in a punch bowl and serving with a prepared
cooker set on low to insure the punch stays warm,        block of ice. If serving cold, the ice block with fruit
but no more than 60–65°C.                                will act as garnish.
If serving hot, put some wheels of either pineapple,     Ice Block (for cold serve only): Take a silicone cake
orange or lemon into the cup before serving. 20ml of     mould or Tupperware container, the bigger the better!
boiling water for 200ml of punch must be added to a      Line the mould with wheels of pineapple, lemon and
preheated cup and ladle the cocktail on top to make      orange (add some flowers for extra garnish if you wish),
up for dilution.                                         fill with water and freeze. Serve in a punch bowl with
                                                         the fruit side facing up.

Ginger & Blue Pea Syrup
Bring butterfly-pea flower tea, ginger, lemon grass, sugar and water to a boil
while stirring continuously. Allow to cool before use.

Jägermeister Manifest Fat Washed with Butter
Washing ratio 2:1 (Jägermeister Manifest:Butter). Melt 2 parts butter on the stove
over low heat until it‘s completely liquid. Combine with 1 part Jägermeister Manifest,
stir a couple times and leave in the freezer for couple hours. When the butter is
hardened and completely separated from the liquid, remove it from the container
and strain Jägermeister Manifest through a coffee filter.

Vanilla Syrup
Dissolve 1 part sugar in 1 part water over medium heat. Add one vanilla bean and
let simmer for 5 minutes. Add some vanilla extract if needed. Let cool and strain
through a coffee filter.

Saline Solution
For 50ml of saline solution, dissolve 10g kosher salt in 40g hot water.
Let cool to room temperature and transfer with a pipette to a small bottle.

Honey Syrup
Measure out your desired amount of honey and mix in some warm water at a
2:1 ratio i.e., 200ml honey: 100ml water. Stir until honey is dissolved into water.
Do not use boiling water, only warm.

Chili-Infused Cointreau
Add the seeds of 1 fresh chili (medium) or 1/2 a teaspoon of chili flakes to
200ml of Cointreau. This infusion will be ready in 15-30 minutes.
Be sure to strain out seeds before using in punch.

Mast-Jägermeister SE is deeply rooted in Wolfenbüttel in the
Lower Saxony region of Germany. Wolfenbüttel is where Curt
Mast invented the bold spirit with the stag over 80 years ago.
And it is still the only place where the secret blend of 56 herbs,
     blossoms, roots and fruits matures in giant oak casks.