The Thirsty Traveler's Own Cocktail Recipe
The Stag's Head Cocktail from Kevin Brauch
When asked for a customized cocktail creation that TV Host and mixologist Kevin Brauch, of the hit TV series “The Thirsty Traveler” likes to use when entertaining in a recent interview, he told Food Trends readers that it was undoubtedly, the “Stag’s Head.”
“I created this cocktail in November 2006 for ‘A Christmas in November’ event that was held at the Fairmont Jasper Park Hotel, Jasper, Alberta, Canada,” recalls Brauch. Sounds like it was and is still a hit - from the Fairmont Jasper Park Hotel to the Brauch household in Toronto, Ontario.
You’ll notice that one of the key ingredients to Kevin’s creation is the addition of the potent (70 proof) digestif- JÄGERMEISTER. If you’ve never had a sip of the herbal liqueur, but you’ve had Hungarian Unicum for example, you’re getting the idea. The key difference is that Jagermeister isn’t totally bitter, it has a semi-sweet flavour (hence why it’s erroneous to call it a bitter) and is made from a combination of 56 roots, blossoms, barks and herbs including Sri Lankan cinnamon, Australian bitter oranges and saffron from Spain. Ole!
A Little Jagermiester Did you Know:
The recipe for this libation is as closely guarded as the Colonel’s deep fried chicken, and was developed by one Curt Mast in Germany in 1934. The following year, it was launched in Germany and by the early 1960s, became a sort of national symbol at German soccer league games (sports and booze- still a favourite combo). In 1964, the Netherlands was the first international country to start selling the liqueur, followed by Italy and Austria. It wasn’t until 1971 that the herbal concoction reached North American shores. In the 80s, the company follows this up with the “Jagerette” program in the United States where the requisite good looking woman offers icy cold shots of the liqueur in bars- that little stroke of marketing success has been widely copied by other companies selling their wares at bars around the globe. And now you know! Oh, and no- there is absolutely no elk or deer’s blood in the liqueur- that’s just another whacky urban myth. Consider it debunked.
Kevin Brauch’s STAG’S HEAD Cocktail Recipe
Ingredients:
- 2oz JÄGERMEISTER LIQUEUR
- 1oz DARK RUM
- 1/2oz COINTREAU
- 1 teaspoon fresh lime juice
- 2oz premium orange juice (substitute w/apple cider or premium apple juice)
- Soda Water (optional)
Method:
- Add all ingredients to ice-filled cocktail shaker (spirits always first into the shaker never carbonated beverages like club soda)
- Stir or gently shake and/or roll sealed shaker
- Strain into chilled rocks or cocktail glass
- Add soda water (optional)
- Garnish with Jagermeister Pop Rocks (Note: this is according to Brauch, “another of my creations – that one I won’t give you the recipe for!” so Food Trends suggests you get your hands on some old school Pop Rocks- the candies you might have devoured when you were a kid and give those a whirl instead. Not as a propos as the elusive Jagermeister version no doubt, but hopefully, just as effective).
- Garnish Option #2: Brauch suggests, failing the pop rock idea you can garnish with an orange wheel instead.
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