Jägermeister is a German amaro dating back to 1934. It’s produced by steeping 56 herbs and spices, including ginger, anise, citrus peel and juniper, in alcohol and water. That concoction is then aged for one year in oak and sweetened before bottling. The complex liqueur is best known as a party drink (just look at the Jäger Bomb), but enterprising barkeeps have shown that it also has serious application in cocktails.
The Surfer on Acid is one of those cocktails, showcasing how herbal Jäger can work with contrasting ingredients, like tropical coconut rum and pineapple juice. Created by Los Angeles bartender Eric Tecosky in the 1990s, the Surfer on Acid is more than just a catchy name. The versatile drink can be served as a shot, as a cocktail or even straight up. You can adjust the amounts as needed, but since the drink calls for equal parts of each ingredient, it’s very easy to remember.
Serving the Surfer on Acid over ice helps to tame the sweet and herbal flavors, and it produces a lengthier, more sessionable cocktail. The Jägermeister provides plenty of oomph, along with a mildly bitter backbone, while the classic duo of coconut rum and pineapple juice lends fruity sweetness. Using fresh pineapple juice—or the best bottled juice you can find—will add brightness and acidity to the drink, helping to keep the flavors balanced.
The tall, cold cocktail brings ultimate refreshment on a warm day, whether you’re surfing in California or sitting at your favorite bar.
- 1 ounce Jägermeister
- 1 ounce coconut rum
- 1 ounce pineapple juice
- Garnish: pineapple wedge
Add the Jägermeister, coconut rum and pineapple juice into a shaker with ice, and shake until well-chilled.
Strain into a tall glass over fresh ice.
Garnish with a pineapple wedge.