Courtesy Luis Hernandez, head bartender, The Eddy, New York City
Built around the cinnamon-and-vanilla profile of the Jägermeister Spice liqueur, this drink contains no citrus. Instead, it gets an acidic punch from rice vinegar, which balances against orgeat (almond syrup) and pineapple sweetness. Although Hernandez uses a mini bottle of Jäger as a cheeky Mexican bulldog-style garnish, a solo mint sprig also works.
- 1½ ounces Jägermeister Spice liqueur
- ¾ ounce rye whiskey
- ¾ ounce pineapple rice vinegar (see recipe below)
- ¾ ounce orgeat
- Mint sprig, for garnish
- Grated nutmeg, for garnish
- Mini bottle of Jägermeister, for garnish
Fill a tiki mug about one-third full with pebble or crushed ice. Add all ingredients except garnishes. Stir the ingredients with a swizzle stick or long-handled spoon. Scoop in enough ice to nearly fill the glass, and swizzle again. Garnish and serve with a straw.
- 1 cup fresh pineapple juice
- ½ cup sugar
- 2 cups rice vinegar
In a small saucepan, combine the pineapple juice and sugar. Over low heat, cook until the sugar dissolves, stirring constantly. Simmer for 10 minutes, or until the liquid reduces into a syrup (thick enough to coat a spoon). Remove from heat, and stir in vinegar.