----- Original Message -----
> According to commercial literature, Jagermeister is a bitters not a liqueur,
> and it has:
> anise, poppy seed, juniper, and ginseng in it
Woah! That shouldn't be too hard to reproduce.
I was getting close(ish) with sarsparilla and gin.. ok.. maybe mix
gin, sarsparilla cordial, star of anise and ginseng.. sounds great
> My one experiment shows that
> poppy seeds leave an oily residue on the surface of the alcohol they are
> soaked in. I hope this ingredient list may help- Good luck!
I would guess that straining it through a coffee filter might leave the oil
- At 04:46 PM 4/5/01 +0930, Brad wrote:
>Just as an experiment I mixed sarsaparilla cordial with gin to see ifWell, about all I could think of as a starting point was a bottle of
>I could get close. I didn't but it was a damn fine drink that somewhat
>resembled Jaegermeister if you hadn't had it for a long time and
>forgotten what it tasted like and you were half cut to begin with.
>Sarsaparilla cordial might be a good starting base... anyone with
>any further ideas?
>I could experiment further but I've got to drive soon!
high-octane cough syrup. ;)