Jägermeister and coffee is the perfect blend for our Ditas bar’s morning cocktail. Herbal liqueur with a generous helping of strong roasted Arabica coffee and a hint of chocolatey cacao. Distinctive aromatic spicy notes lead to a delicious, sweet and rich finish. Crafted with house-made cinnamon syrup. Every element comes together to create a taste of the unexpected.
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45ml Jägermeister
30ml Espresso Shot
15ml Cinnamon Syrup*
15ml Cointreau
30ml Hot water
Topped with vanilla whipped cream
Sprinkle nutmeg
Build in Irish coffee mug or absinth glass. Top with Vanilla Whipped Cream and sprinkle nutmeg. Serve hot along with a Lavash Turkish stick as pincho.
*Cinnamon Syrup:
5 sticks of cinnamon
500 ml water
500 gm of refine sugar
Soak cinnamon sticks in 500ml water for 24 hours. Heat them up – do not boil. Then add 500 gm refined sugar. Stir until sugar fully dissolved. Let sit for 4 hours and then strain. Store in refrigerator.
I am certified head mixologist, studies the history of mixed drinks, has a rich appreciation of the ingredients and techniques used, and regularly creates new and innovative mixed drinks.
