MAKES 1 or 4 COCKTAILS
Makes 4 cocktails
The only way to (slightly) improve on an icy shot of Jägermeister is to employ its incredible mix of spices and herbs in an even more complex cocktail. Smoky mescal can hold its own against the liqueur’s complex flavors. Quick linguistics lesson: Jägermeister means “master hunter” in German, and la presa has a similar translation in Spanish.
3 sprigs fresh mint
¾ ounce Lemon Simple Syrup (here)
1½ ounces mescal
¾ ounce Jägermeister
¾ ounce fresh lime juice
1 dash Angostura bitters
Muddle the mint and lemon syrup well in a cocktail shaker. Add ice with the mescal, Jägermeister, lime juice, and bitters. Shake well. Strain into a tall, ice-filled glass.
Party-Sized La Presa: This is another drink that shouldn’t linger too long before serving, or else the mint could turn brown. Pulse 12 sprigs fresh mint with 3 ounces (6 tablespoons) lemon syrup in a blender to coarsely chop the mint. Add 6 ounces (¾ cup) mescal, 3 ounces (6 tablespoons) Jägermeister, 3 ounces (6 tablespoons) lime juice, and 4 dashes of bitters and pulse just to combine. Strain the mescal mixture into a small pitcher. (The mixture can be covered and stored at room temperature for up to 1 hour.) For each drink, pour a scant 4 ounces (scant ½ cup) into an ice-filled glass.