Making Jägermeister might seem overwhelming at first, with its extensive ingredient list and year-long process, but it’s a rewarding journey well worth undertaking.
Last winter, my husband and I were battling a nasty cold right before a big party with friends. We were ready to cancel, with piles of tissues and persistent coughs making the idea of a night out unbearable. Our friends, however, were too persuasive to resist. Reluctantly, we went.
The evening began with tea and misery—until someone placed a bottle of Jägermeister on the table. A few drops mixed into our tea worked like magic. By the end of the night, we were dancing, laughing, and feeling remarkably better. That experience left a lasting impression, sparking an idea: why not make our own Jägermeister? It’s not just a delicious drink but, when used moderately, could be our secret cold remedy. 
A Year of Discovery
From March to December, we gathered flowers, herbs, and berries, transforming our walks in the woods and fields into a shared adventure. Along the way, we learned about plants we’d never encountered before, deepening our connection to nature and to each other. What started as a curious experiment turned into an annual tradition—one we will repeat for years to come.
Tips for Making Your Own
- Foraging Safely: If you’re harvesting your own ingredients, consult an expert to ensure what you’re collecting is safe and correct. Many of these plants can also be ordered online if foraging isn’t an option.
- Substitutions: Don’t worry if you can’t find all the fresh herbs; dried versions work as well.
- Adjusting the Recipe: This recipe yields 5 liters, but you can easily scale it up or down. Start with a smaller batch if you’re experimenting for the first time.
- Enjoy the Process: The journey is as rewarding as the result. Take your time!
Plants Used in Homemade Jägermeister and Their Flavors
Here’s a 101 of the plants included in this homemade Jägermeister recipe, a few words on their flavors, when to pick them, and specific tips for harvesting or using them.
March
- Coltsfoot (Tussilago farfara) – Flower
- Flavor: Mildly sweet with a hint of earthiness.
- Pick: Early spring, in March, when the flowers are fully open but before the leaves emerge.
- Notes: Known for soothing properties, these flowers add a delicate floral undertone to the mix.
April
- Primrose (Primula vulgaris) – Flower and Leaves
- Flavor: Lightly sweet, with a faint herbal note.
- Pick: Flowers in April, leaves shortly after blooming.
- Notes: Both parts are gentle and aromatic, enhancing the herbal balance.
- Spruce Tips (Picea)
- Flavor: Citrusy and resinous, with bright, fresh notes.
- Pick: April-May, when the tips are young, soft, and bright green.
- Notes: Adds a crisp, piney character that contrasts well with sweeter elements.
April–June
- Blackberry (Rubus) – Leaves
- Flavor: Earthy and slightly astringent.
- Pick: Spring to early summer (April-June), again in fall (September-October).
- Notes: Young leaves are preferred for their milder tannins.
- Narrowleaf Plantain (Plantago lanceolata) – Leaves
- Flavor: Mildly grassy with an herbal bitterness.
- Pick: April-September, when leaves are vibrant and healthy.
- Notes: A grounding element in the blend, it contributes body and balance.
May–June
- Common Daisy (Bellis perennis) – Flower
- Flavor: Delicate, slightly peppery.
- Pick: May-September, ensuring flowers are fully open.
- Notes: Adds a soft floral hint and aesthetic appeal.
- Coltsfoot (Tussilago farfara) – Leaves
- Flavor: Mildly bitter, with a touch of earthiness.
- Pick: May-June, when leaves are tender.
- Notes: Complements the floral notes of the earlier blooms.
- Chamomile (Matricaria chamomilla) – Flower
- Flavor: Sweet and apple-like, with a calming aroma.
- Pick: May-June, when flowers are in full bloom.
- Notes: Enhances the soothing quality.
- Wild Strawberry (Fragaria) – Leaves
- Flavor: Fruity, mildly sweet.
- Pick: May-June, when leaves are fresh and green.
- Notes: Adds a whisper of fruitiness without overpowering.
- Juniper (Juniperus communis) – Green Berries
- Flavor: Piney and resinous, slightly citrusy.
- Pick: May, when berries are still green.
- Notes: A classic Jägermeister component, with its signature forest-like aroma.
June–August
- Greater Plantain (Plantago major) – Leaves
- Flavor: Mildly earthy and herbaceous.
- Pick: June-August, selecting tender leaves for best flavor.
- Notes: Adds depth and balance.
- Rosemary (Rosmarinus officinalis) – Leaves
- Flavor: Piney, resinous, with a touch of minty warmth.
- Pick: June-August, when leaves are vibrant.
- Notes: Provides a bold, aromatic layer, balancing sweetness.
- St. John’s Wort (Hypericum perforatum) – Flower
- Flavor: Mildly floral with earthy undertones.
- Pick: June-August, harvesting bright yellow blooms.
- Notes: Brings warmth and complexity to the blend.
October–November
- Juniper (Juniperus communis) – Ripe Berries
- Flavor: More robustly piney and resinous than green berries, with a touch of sweetness.
- Pick: October-November, when berries are dark blue and fully ripe.
- Notes: Deepens the forest flavor and tweaks the overall balance.
Key Tips for Harvesting and Using
- Timing: Harvest each ingredient at its peak to ensure the best flavor and aroma. Young, tender leaves and fresh blooms yield optimal results.
- Drying: Many herbs and flowers can be air-dried for later use, though fresh ingredients often provide a more vibrant flavor.
- Storage: Store dried ingredients in airtight containers in a cool, dark place to preserve their potency.
- Balancing Flavors: Adjust the ratios of herbs based on your flavor preferences. For example, reduce cloves if you want a milder spice or add extra chamomile for a sweeter touch.
How to Make Jägermeister at Home
Prepare the Base Spirit
- Infuse the Spirit:
- Pour 5 liters of apple spirit into a large glass container.
- Keep it in a cool, dark place throughout the process.
- Add Plants Gradually:
- Clean and dry each plant after harvesting.
- Add a fistful of leaves, 17 flowers, or 7 fruits (adjust based on availability) to the spirit.
- Stir gently with a wooden spoon each time you add a new plant.
- Seal the Container:
- Cover the container to prevent evaporation.
- Continue adding plants as you harvest them according to their seasonal availability.
Finalize the Spirit
- Allow Time to Rest:
- Once all plants have been added, let the spirit sit for at least two weeks.
- Strain the infused spirit through a fine-mesh sieve and then through gauze for clarity.
- Prepare the Caramel Syrup:
- For every liter of spirit, use ½ kg (1.1 pounds) of sugar. Adjust for sweetness.
- In a deep pan, slowly caramelize the sugar over medium-low heat, stirring continuously for 1–1.5 hours.
- Once the sugar is golden brown, carefully pour in boiling water (½ liter per ½ kg of sugar).
- Simmer until the sugar dissolves completely.
- Combine and Bottle:
- Let the caramel syrup cool completely.
- Stir the syrup into the strained spirit and let it rest for an hour.
- Taste the mixture. If you prefer a stronger alcohol presence, add ½ liter of spirit.
- Pour the Jägermeister into sterilized bottles and seal tightly.
101 Guide to Success
- Harvesting Tips: Collect herbs and flowers at their peak freshness, typically on dry days.
- Caramelizing Sugar: Work slowly; overheating will burn the sugar, while undercooking won’t develop enough depth of flavor.
- Adjusting Sweetness: If you prefer a less sweet liqueur, reduce the amount of sugar or caramel syrup added.
- Balancing Flavors: Use the recommended ratios of herbs and adjust only after tasting the final product.
- Storage: Keep the bottled Jägermeister in a cool, dark place.
How to Make Your Own Jägermeister
- Total Time: 3 hours, plus infusion time
- Yield: 7 litres 1x
Description
To make you own Jägermeister, you only need a few liters of apple spirit, a smile on your face when you are walking over the sunny fields, and time.
Ingredients
For the Base Spirit:
- 5 liters (1.3 gallons) apple spirit (or fruit brandy)
For the Plants:
- Fistful of leaves, 17 flowers (blossoms), and 7 fruits for each ingredient
- Coltsfoot (Tussilago farfara) – Flowers (March), Leaves (May-June)
- Primrose (Primula vulgaris) – Flowers and Leaves (April)
- Spruce Tips (Picea) (April-May)
- Blackberry (Rubus) – Leaves (April-June, September-October)
- Narrowleaf Plantain (Plantago lanceolata) – Leaves (April-September)
- Common Daisy (Bellis perennis) – Flowers (May-September)
- Chamomile (Matricaria chamomilla) – Flowers (May-June)
- Wild Strawberry (Fragaria) – Leaves (May-June)
- Juniper (Juniperus communis) – Green Berries (May), Ripe Berries (October-November)
- Absinthe Wormwood (Artemisia absinthium) – Leaves (May-June)
- Elderflower (Sambucus) (May-June)
- Yarrow (Achillea millefolium) – Flowers (May-June)
- Sage (Salvia officinalis) – Leaves (May-June)
- Mint (Mentha longifolia) – Leaves (May-August)
- Thyme (Thymus vulgaris) – Leaves (May-September)
- Fennel (Foeniculum vulgare) – Green (June-July)
- Lime Tree (Tilia) – Flowers (June)
- Rosemary (Rosmarinus officinalis) (June-August)
- Walnut (Juglans) – Green, chopped (June)
For the Sweetened Base:
- 2.5 kg (5.5 pounds) sugar (adjust for desired sweetness)
- 2.5 liters (8 cups) boiling water
Instructions
Prepare the Base Spirit
Infuse the Spirit:
Pour 5 liters of apple spirit into a large glass container.
Keep it in a cool, dark place throughout the process.
Add Plants Gradually:
Clean and dry each plant after harvesting.
Add a fistful of leaves, 17 flowers, or 7 fruits (adjust based on availability) to the spirit.
Stir gently with a wooden spoon each time you add a new plant.
Seal the Container:
Cover the container to prevent evaporation.
Continue adding plants as you harvest them according to their seasonal availability.
Finalize the Spirit
Allow Time to Rest:
Once all plants have been added, let the spirit sit for at least two weeks.
Strain the infused spirit through a fine-mesh sieve and then through gauze for clarity.
Prepare the Caramel Syrup:
For every liter of spirit, use ½ kg (1.1 pounds) of sugar. Adjust for sweetness.
In a deep pan, slowly caramelize the sugar over medium-low heat, stirring continuously for 1–1.5 hours.
Once the sugar is golden brown, carefully pour in boiling water (½ liter per ½ kg of sugar).
Simmer until the sugar dissolves completely.
Combine and Bottle:
Let the caramel syrup cool completely.
Stir the syrup into the strained spirit and let it rest for an hour.
Taste the mixture. If you prefer a stronger alcohol presence, add ½ liter of spirit.
Pour the Jägermeister into sterilized bottles and seal tightly.
Notes
Harvesting Tips: Collect herbs and flowers at their peak freshness, typically on dry days.
Caramelizing Sugar: Work slowly; overheating will burn the sugar, while undercooking won’t develop enough depth of flavor.
Adjusting Sweetness: If you prefer a less sweet liqueur, reduce the amount of sugar or caramel syrup added.
Balancing Flavors: Use the recommended ratios of herbs and adjust only after tasting the final product.
Storage: Keep the bottled Jägermeister in a cool, dark place.
- Prep Time: 1 hour
- Infusion Time: 10 months
- Cook Time: 2 hours
- Category: Spirit
- Method: Infusing
- Cuisine: German
Nutrition
- Serving Size: 1oz
- Calories: 85
- Sugar: 10g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0g
I made this, and it turned out pretty dang fantastic!!
I have to make this. Its intimitading, but dang it this is a project I have to try.
I love Jagermeister. This is quite a project, but man how cool!
Bonjour et merci beaucoup pour cette superbe recette !!
Chez moi je ne connais pas l’alcool que vous utilisez, quelle est le type d’alcool et le degré de celui-ci ?
Merci d’avance et le bonjour depuis la France !
Hi there, you can use eau de vie!
My friend likes jagermeister sm, he said thx for the recipe
my friend likes jagermeister sm, he said thanks for the recipe
Add 5 grams of safron on 5L spirit as well
very interesting recipe , but living here in Louisiana i doubt if i could find all those plants….had i stayed in the Tennessee mountains it would not have been a problem.. I am curious , how close did you get to the real taste…
thank you <3 we will start to make our own jägermeister here in chile… we don´t have all the herbs that you named, but we are going to try with native plants <3
bye!
I found it to be dangerous to pick some of the herbs you’re picking. In example ruta graveolens (rue) is quite dangerous plant. There, read some lines from wikipedia:
Rue extracts are mutagenic and hepatotoxic. Large doses can cause violent gastric pain, vomiting, systemic complications, and death. Exposure to common rue, or herbal preparations derived from it, can cause severe phytophotodermatitis which results in burn-like blisters on the skin.
love it