Sother Teague is the beverage director at Amor y Amargo, the acclaimed New York bar known for serving cocktails that focus on spirits, amari and vermouth. To make the German Vacation, he begins with a split base of Jägermeister and rum. Jäger may be best known as a college shot, or something to pair with Red Bull, but the German liqueur is bittersweet and herbal, with notes of licorice, clove and ginger that lend complexity to cocktails.
He pairs that Jäger with a four-year-old Nicaraguan rum, which adds flavors of vanilla, wood and coconut to the drink. Domaine de Canton, a ginger liqueur from France that merges eau de vie and cognac, brings a distinct gingery kick to the party, while also contributing hints of vanilla and honey. Orgeat, the classic almond syrup that’s used heavily in Tiki drinks, provides an earthy sweetness and more texture, while lemon juice provides freshness and balance. Finally, Peychaud’s bitters lend some anise and gentian aromas, while also adding a pop of color to the mound of crushed ice on top of the drink.
With its unique mix of ingredients, the German Vacation actually takes you across Germany, France and Central America, with a quick stop in New Orleans, the original home of Peychaud’s. Shake one up, and enjoy a liquid getaway by yourself or with friends—no flight required.
- 1 ounce Jägermeister
- 1 ounce Flor de Caña 4-year-old gold rum
- 3/4 ounce Domaine de Canton ginger liqueur
- 3/4 ounce lemon juice, freshly squeezed
- 3/4 ounce orgeat
- 3 dashes Peychaud’s bitters
- Garnish: lime wedge
- Garnish: candied ginger
Add all ingredients except the bitters into a shaker with ice and shake until well-chilled.
Strain into a Collins glass filled with pebble ice.
Mound more ice on top like a snow cone, and top with three heavy dashes of the bitters.
Garnish with the lime wedge and candied ginger.