Yeah, you either love it or it triggers the ol’ gag reflex.
Glad you love it. But the OP doesn’t. Really dislikes it. But is stuck, because a friend likes it and he feels like he has to drink it.
Yeah, you either love it or it triggers the ol’ gag reflex.
Glad you love it. But the OP doesn’t. Really dislikes it. But is stuck, because a friend likes it and he feels like he has to drink it.
Jager, Malibu Rum and pineapple juice is a Surfer on Acid. They are great as a shot or a drink, and you can get in trouble fast they go down so smooth.
This is me, too. I sip it slowly and quite enjoy it. I drink Goldschlager and Fireball whiskey the same way.
I like Jaeger. I don’t really go out of my way to eat black licorice or drink cough syrup, and I dislike most alcohol but when someone asks to buy me a shot I say Jaeger. I have no idea why it works for me but it does.
I can’t imagine mixing it. But that Surfer on Acid sounds good. But really, I agree with everyone else who says don’t mix it, don’t drink it, you do you and let your friend do herself and you guys just have a nice time!
Not after half a bottle it isn’t. It also induces some really messed up dreams as I found out later still that night. Green Faerie indeed. I can only imagine what the old recipes would do to you.
The extract of wormwood was considerably higher in the 19th c. and apparently caused some really interesting hallucinations…
If you feel you must drink Jager in solidarity with your friend, have it ice cold, in a shot, down it all at once, and then move on to something you enjoy drinking.
My boyfriend enjoys bourbon. I may have a wee sip with him sometimes, but it’s not my usual drink of choice. Why drink his ‘good stuff’ when I don’t really appreciate it? He likes it straight up, and I’m pretty sure mixing it into a cocktail is not going to improve his experience.
Introduce her to sambuca.
There seems to be some conflicting research on this. When I looked this up years ago, the research said that it’s unlikely thujone (the “hallucinogen” in absinthe) caused hallucinations. This report concludes " The most conclusive evidence is provided by a number of studies about the experimental production of absinthes, and the analyses of vintage absinthes, which consistently showed that they contained only relatively low concentrations of thujone (<10 mg/l)."
Or this:
I can’t seem to find the dosage required to produce hallucinatory effects with thujone, but I recall it being high enough that you’d die of alcohol poisoning before you got there.
There was some speculation, I believe, that copper caused some of the hallucinations/poisonings. Googling quickly, I find thie Mental Floss article that says “Both the oils and the spirits were clear, so the color and clouding effects were artificially created with copper sulfate and antimony trichloride, respectively. When consumed regularly, this mixture could cause copper toxicity and antimony poisoning—both of which can cause hallucinations.”
For me, the only effect absinthe has is that it gets you hammered real fast if you’re not careful and are shooting it instead of drinking it diluted, as traditionally done. The absinthes I’ve had were usually in the 120-140 proof range, so it’s easy to lose track of how much you’ve been drinking.
I hate most bourbons and rums…etc…and having once been an actual surfer on acid
( the WATER moves!!!) :eek:
…yeah, oh well, some of those recipes do sound pretty good.
Someone left some Jager in my freezer, and I was really impressed!! It had been there for years, and I finally wondered what it was… I like it.
I do like all those weird semi-medicinal liquors and aperitifs out there though. Also really like anything with ginger in it… really enjoying the new ginger beers, and hard ciders as well. I dont drink very much at all though…one or two beers, or a Jager sample…etc…
Recently, on an elegant river cruise in Europe, our Bulgarian waiter brought us Jagermeister as a digestif. Being gracious, we graciously accepted it. But I could not help but chalk it up to cultural differences. He would likely have no way of knowing that it has such a strong reputation in the US as a frat bro party challenge drink.
I found it palatable, for its digestif purposes, but I don’t think I will be adding it to my home supply. Now the Calvados that we had, on the other hand…
I’d take the rats to the face instead.
As long as it isn’t milk. Because that’s an abomination.
Jagermeister was created in the 30’s intended to be liqueur so this is all totally wrong.
German/Bohunk dropmom tried vodka with canned plums. It took a couple months to mellow. But yeah, herbals like Jägermeister are more Central European, usually.
On this board some people have said that root beer tastes like German medicine. Which it does, just like Jäger. Who knew vanilla and wintergreen would work so well together?
Yeah, the Polish version of this is called śliwóka (not to be confused with śliwowica aka slivovitz, which is the distillation of fermented plums.) Anyhow, typically it’s made by steeping Damson or similar tart plums in vodka/grain alcohol cut with a simple syrup (and sometimes also additional spices/herbs). So I guess canned plums is kind of a shortcut version of this, as you got the plums and syrup all in one. But, either way, even if you do it the fresh fruit way, it takes several months to mellow, usually 3-6 months, so that’s a perfectly normal aging time.
I have no idea whether the intention with it was to remind people of the type of thing Jacquernagy was talking about, but you have to admit it’s possible they were thinking that. Whether they actually succeeded in creating a similar taste or feel or whatever, would be a different question also.
No, I don’t think so, as herbal infusions are completely different from trying to distill from herbs (which of themselves are not good candidates for fermenting, anyway. If you flavor at the distillation phase, you need to start with a base ferment, usually of grains, anyway, though any rich sugar or starch with enzymes source would do.) They made it because it actually tastes good to a lot of people and the herbs are probably associated with medicinal,properties and all that. I make my own herbs infusions from time to time because I love them!
Anyhow, the medicinal properties and digestive aid angle is where these herbal infusions started. Look up digestif and kräutlikör.
I wish to know more about the marketing genius that transformed Jäger from something your old Oma sips after dinner to a frat shooter. Or maybe it just happened without planning.
Sidney Frank touches on the story himself here. It’s only a few sentences in the interview, but he makes it sound like it was a little bit of luck with a Baton Rouge paper extolling it for its medicinal qualities and then him getting a bunch of girls called Jagerettes to foist the drink upon men at bars/parties. It’s not the most complete or satisfying answer, but it’s a start from the guy who started popularizing it here in the US.