The Jagerita was created by David Cordoba at the Cabinet Room in London in 2008. The night it was served both Jeff Morganthaler and Simon Difford were in attendance. Jeffery took the drink back to Portland and in 2014 added it to the menu at his bar Pepé Le Moko which Difford credits with making this drink a Modern Classic. It’s basically an amaro sour . This drink is done up many different ways, frozen, up on the rocks. Today I’m doing more a fall approach. Feel free to nix the egg white if you want. The drink still slaps.
Jagerita Sour
Ingredients
- 1 1/2 oz Jagermeister
- 3/4 oz Cointreau
- 3/4 oz Lime Juice
- 1/4 oz Simple Syrup 2:1
- Egg White
Garnish
- Dehydrated Lime Wheel (optional)
Instructions
- In a mixing tin, add all ingredients.
- Dry shake for 30 seconds.
- Then add a big rock of ice and some cheater cubes.
- Shake for 8-10 seconds.
- Double strain into a chille coupe.
- Garnish.
- Enjoy!
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