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The Stag
Boozy and stirred down. Cognac fortifies and combines harmoniously with the bittersweet herbal and spicy notes of the liqueur. Rich lavender enhances and...
Peter M
4th September at 00:46
I'm a bit obsessed with cocktails made with Jagermeister, given it's unfortunate reputation as something that you just do cold shots of... This drink is super flavorful. It came out a tad sweet for me; I'm not sure if the cognac that I used (Camus VSOP Cognac) is to blame and/or the fact that I didn't have ginger bitters... I'm curious if a lavender liqueur, in lieu of the syrup, could create a less sweet version, though...
1st September at 21:36
I used equal proportions of a stronger armangac instead of cognac and the Jagermeister Spice. Overall, very pleased.
1st September at 00:35
Is this worth making without the ginger bitters?
1st September at 05:19
Yes. The bitters help but aren't essential. I've now marked them as optional above.
18th April 2025 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.
19th April 2025 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.
5th August 2024 at 14:34
Lovely complexity and balance. Bravo. We went with a star anise pod for the garnish.