Jabroni

1 oz Jägermeister
1 oz Gran Classico
1 oz Gin
2 ds Peychaud's Bitters
Instructions

Stir, strain over one large rock.

Notes

Needs tweaking to find the optimal bitter ingredient. Gran classico?

History

Created as part of my ongoing effort to rehabilitate Jäger's reputation.

Cocktail summary
Posted by nex3 on
Created by
Natalie Weizenbaum
Year
2015
Is the
author's original creation
Curator
Not yet rated
Average
3.5 stars
(3 ratings)
YieldsDrink
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Comments

Jäger + Cappelletti + gin worked well for me. 

I haven't made the original recipe yet, because while I am keen on Gran Classico, it is usually quite assertively bitter and I thought it might overpower here. So I tried the Cappelletti variant suggested by Craig, which was quite good with a wine base profile, but slightly to the sweet side. I am looking forward to trying the original--and possibly a blend of the two to dial it in. If I prefer a variant might I suggest: Educated Jabroni, Improved Jabroni or Jabroni #2.

I have avoided Jagermeister for decades, but am finding the half bottle I picked up this week has a pleasant herbal liqueur/amaro essence that fits in with the wide range of amari/liqueurs in my cabinets. Its flavor is suggestive of an ouzo used as an amaro base.

I have made the original, 4 stars, quite good. The rhubarb & gentian bitterness of the Gran Classico come through loud and clear compared to the milder, sweeter flavor when Cappelletti was used. Both are good, but with very different resulting characters. I will have to make that hybrid to see if any synergy ensues.