When you think of Jagermeister, does it bring you back to your college days? Or perhaps you secretly enjoy Jagermeister while on a ski trip in the cold of winter. Either way, you probably are embarrassed to admit that you enjoyed this licorice liqueur sometime in your past life. But, I am hear to tell you that you may want to rethink this.
At Tales of the Cocktail this year, Jagermeister hosted a Spirited Dinner called Jägermeister’s Summer of Music Spirited Dinner at the Foundation Room at the New Orleans House of Blues. I was intrigued by the invitation. The dinner was limited to 56 guests, one for each of the 56 premium ingredients in Jägermeister’s secret recipe.
Jagermeister is an amazing modifier in cocktails. Top bartenders Willy Shine, Sean Kenyon, Ivy Mix and Sean Hoard mixed up delicious cocktails using Jagermeister that paired perfectly with the dinner.
After our welcome shots of Jagermeister we sat down and enjoyed 5 courses.
Dish 1: Spicy Ahi Tuna Tartare, Sweet Potato Chip and Pickled Ginger (Raw tuna, garlic, jalapeño, ginger, cane vinegar, cucumber, capers, onion, sweet potato) paired with a Preamble (Jägermeister, Ginger, Lemon, Cucumber Juice, Coconut Water, Mint Sprig, Cucumber dial, Ginger Candy) created by Willy Shine. The citrus and spiciness of the Preamble was a perfect match for the fresh tuna.
Dish 2: Berkshire Bacon Wrapped House Made Duck Boudin, Red Cabbage Marmalade and Fennel Coleslaw (Duck, smoked bacon, parsnip, pepper, honey, tobasco, fennel, anise, brown rice, green onion) paired with TSM Fashioned (Jägermeister Spice, Casamigos Anejo tequila, Pernod Absinthe rinse, agave nectar, Peychauds bitters, Angostura bitters, Orange peel, vanilla pod, star anise) by Willy Shine. The TSM Fashioned was soft with notes of orange and vanilla creamsicle.
Dish 3: Citrus Braised Pork Cheek, cornbread pudding and orange pepper jelly glace (Lemon, lime, orange, rosemary, corn, sage, black pepper) paired with
Bach to Pele (Lemon, orange juice, leblon cachaca, Jäger Spice, black pepper) created by Ivy Mix. Loved the brightness mixed with a touch of heat in the Bach to Pele.
Dish 4: Rabbit and Andouille Pot Pie (Braised rabbit, carrots, celery, onion, fresh thyme, brandy sausage) paired with The Baker’s Son (Jägermeister, dry gin, Cocchi Americano, Angostura bitters, Islay scotch) created by Sean Hoard. A play on a negroni, The Baker’s Son was very light, a contrast for the rich/creamy potatoes.
Dish 5: Chocolate Jäger cake trifle with whipped marshmallow cream paired with The Master Hunter (Jagermeister, St Vivant Armagnac, Laird’s bonded apple brand) created by Sean Kenyon
As the meal came to an end, we were joined by Pete Wentz, the bassist and lyricist for multi-platinum selling rock band Fall Out Boy who DJ’d for the evening. But, before the music started, he joined us for a toast. What a fun night!