The Stag

Difford’s Guide
Discerning Drinkers (11 ratings)
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    The Stag

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Serve in a Nick & Nora glass

Ingredients:
1 1⁄2 oz Rémy Martin V.S.O.P. cognac
1 oz Jägermeisteror other German amaro
1⁄3 oz Monin Lavender Syrup
5 drop Bob's Ginger Bitters
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Nick & Nora glass.
  2. Prepare garnish of orange zest twist and skewered crystallised ginger.
  3. STIR all ingredients with ice.
  4. STRAIN into chilled glass.
  5. EXPRESS orange zest twist over cocktail and discard.
  6. Garnish with skewered crystallised ginger.

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 9/10
Sweet
Medium
Dry/sour
Sweet to sour 8/10
More cocktails with similar strength and taste profile

Review:

Boozy and stirred down. Cognac fortifies and combines harmoniously with the bittersweet herbal and spicy notes of the liqueur. Rich lavender enhances and amplifies these flavours with ginger bitters adding extra zingy spice and toning the blend. Best appreciated as an after-dinner digestif.

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History:

Created by yours truly in October 2016 at The Cabinet Room, London, after being inspired by the Élysée Treaty cocktail and appreciating how well Jägermeister mixes with brandy.

More cocktails by Simon Difford

Nutrition:

One serving of The Stag contains 207 calories

Alcohol content:

  • 1.6 standard drinks
  • 26.4% alc./vol. (26.4° proof)
  • 22.5 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Simon Sedgley’s Avatar Simon Sedgley
18th April at 13:13
btw Simon, the inclusion of lavender syrup in this recipe prompts me to ask: what is a reasonable shelf-life expectation for non-alcoholic syrups? We use Diffards and store them in a wine fridge at a constant temperature of 12°C, along with anything under 20%abv.
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Simon Difford’s Avatar Simon Difford
19th April at 08:41
Commercially made pasteurised syrups can literally last for years, while homemade syrups may only last a 10 days. Be sure to write the date you open syrups on bottle/label with a marker pen, reseal immediately after use and examine your syrups.
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Simon Sedgley’s Avatar Simon Sedgley
5th August 2024 at 14:34
Lovely complexity and balance. Bravo. We went with a star anise pod for the garnish.
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