Jabroni
Stir, strain over one large rock.
Needs tweaking to find the optimal bitter ingredient. Gran classico?
Created as part of my ongoing effort to rehabilitate Jäger's reputation.
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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.
Jäger + Cappelletti + gin worked well for me.