How To Make ‘Jägermeister Punch’, Your New Favorite Party Drink

Few adult beverages are as steeped in folklore as Jägermeister. The name of the anise-tasting liquor literally means “Hunting Master” in German, causing imaginations to go wild with images of grizzled hunters guzzling the stuff straight out of a rams horn in bygone times. The Jägermeister was a job title for many years in Teutonic cultures, sort of along the lines of a modern game warden.

You probably remember your first Jäger bomb. Everyone remembers their first Jäger bomb. What you *probably* don’t realize, however, is that Jägermeister has a rich heritage in German mixology circles beyond just shots. The liquor itself is actually from a German liquor family known as the Kräuterlikör, which refers to liquor made with herbs and spices. Jäger is actually made from 56 herbs and spices (no deer or elk blood, despite the silly rumors you heard in college), all of which can be embraced by the proper bartender.

Which brings us to Jägermeister Punch. Last week Jägermeister swung by our office in Soho with mixologist Flinn Pomeroy, who holds down the fort at Noho basement bar Sweetwater Social.

She whipped up a batch of Jägermule punch, which might be the next great party drink you’ll fall in love with. Think sangria, rum punch, or a Moscow Mule but with Jäger instead of the run-of-the-mill punch liquors. Best made in big batches for a large group of people, Jägermeister punch is like a spicy fruit or rum punch, heavily accented by Jäger trademark licorice taste. You’ll have no idea you’re drinking the same booze that you did shots of at your 21st birthday party.

Give it a shot for your next large gathering, Bros. It’s refreshing, delicious, and will blow everyone’s mind that it’s Jäger.

Jägermule Punch

Created by Flinn Pomeroy, Sweetwater Social

125 oz Jägermeister
42.5 oz Fresh Lime Juice
37.5 oz Ginger Syrup
35 oz Bigelow Orange & Spice Tea
60 oz Soda Water (add to taste)
2 whole oranges sliced into very thin discs.

Combine Jägermeister, Lime Juice, and Ginger Syrup to punch bowl. Bring 5 cups of water to a boil and add 5 tea bags of Bigelow Orange & Spice. Remove water from heat and allow too steep for 6 minutes (You will have more tea brewed than you are actually going to use.) Add 35 oz of Bigelow Orange and Spice tea to the punch bowl. Stir punch vigorously. Add soda to taste. Top entire punch with sliced orange discs. Serve over ice in traditional Mule Tins or in another receptacle of your choosing.