Jagermeister

Jägermeister has been produced by Mast-Jägermeister SE in Wolfenbüttel, Germany, since 1935, when Curt Mast developed the recipe as a tribute to hunters and the patron saint of hunting, Saint Hubertus.

The name translates roughly as master of hunters, and the label shows a stag with a glowing cross between its antlers. It is made from 56 botanicals, including ginger root, citrus peel, star anise and licorice, among others that remain proprietary.

The ingredients are macerated in neutral alcohol, blended with water, sugar and caramel and rested in oak barrels for about a year. It is a dark, syrupy herbal liqueur at 35 percent alcohol by volume. It is served ice cold as a shot, or in long drinks with ginger beer or cola.