Jägermeister

Jagermeister is a German spiced digestif liqueur bottled at 35 percent alcohol by volume, made from a blend of 56 herbs and spices, including citrus peel, licorice, anise, saffron and ginger, in a recipe the company says has not changed since its creation, sold in a distinctive dark green glass bottle. It was developed in 1934 by Wilhelm and Curt Mast in Wolfenbuttel, Germany, and introduced commercially the following year, its name referring to a German hunting official title reflecting the hunting enthusiasm of its creator, Curt Mast. The maker recommends serving it ice cold, stored in a freezer at around minus 18 degrees Celsius. Traditionally taken as an after dinner digestif, Jagermeister is marketed today mainly as a party shot and as a mixer in drinks such as the Jagerbomb.