"Jägermeister" Set of spices for strong drink (3.5 l)

German strong drink infused with herbs. Belongs to the category of bitters. The liqueur is obtained by macerating 56 components - plants, roots and peels. Jägermeister, like many other bitters, is considered to aid digestion. Used chilled neat as a digestif or in cocktails.

Preparation:

Stage No. 1 - water infusion

For everything you will need:
• Sugar - 0.25 kg.
• Juice of half a lemon
• Water - 0.75 l.
• Set of spices for a Jagermeister-style drink (package No. 1)
Fill the contents of package No. 1 with cold water, bring to a boil and simmer over low heat for 40 minutes. Let cool under the lid. Strain through cheesecloth. Add sugar to the broth and bring to a boil, then add sugar coloring (half a glass of sugar + 2 tablespoons of water in a small saucepan, cook until thick, dark brown, caramel color).
Evaporate this mixture by a third. Let it cool. Add lemon juice. Pour into an airtight container (jar) and let it brew for 2 days. Dilute with water 1:2.

Stage No. 2 - making a gin style drink

For everything you will need:
• 2.5 liters of strong drink 70%
• A set of spices for the Drink in the style of Jagermeister (package No. 2)
Make an infusion for 10 days (possibly with oak chips, for better assimilation of processes), add 1.5 liters of water and distill. Select 20 g of heads. The selection of the “body” ends at 50% in the stream. We dilute the infusion from package No. 1 to 50%.

Stage No. 3 - herbs

For everything you will need:
• A set of spices for a Jagermeister-style drink (package No. 3)
Infuse the contents of package No. 3 in a bag in the resulting gin style drink for 10 days with daily stirring. Then squeeze out the contents of the bag. Next, the extract is added to the blend.

Stage No. 4 - blending

For 3.5 liters of the finished product you will need:
• gin style drink with herbs 50% - 2.5 liters
• blackcurrant juice - 350 ml
• honey - 100 ml
• water infusion from package No. 1 - to a total volume of 3.5 l and strength 35%
• oak chips - 25 g
Mix all ingredients and let stand for 2 months in oak chips.
To synchronize the extract of biologically active substances and the flavor and aroma complex. Decant, filter.