How to make your own Jägermaister
Recipe Type: alcoholic beverage
Serves: 7 litres
To make you own Jägermeister, you only need a few liters of apple spirit and a smile on your face when you are walking over the sunny fields. See the instructions for approximately how much of each plant to use.
  • 2,5 kg (5.5 pounds) sugar
  • 5 liters (1.3 gallons) apple spirit (or fruit brandy)
  • coltsfoot / tussilago farfara (flower, March)
  • primrose / primula vulgaris (flower, April)
  • primrose / primula vulgaris (leaves, April)
  • spruce tree / picea (spruce tips, April-May)
  • blackberry / rubus (leaves, April-June, September-October)
  • narrowleaf plantain / plantago lanceolata (leaves, April-September)
  • common daisy / bellis perennis (flower, May-September)
  • coltsfoot / tussilago farfara (leaves, May-June)
  • chamomile / matricaria chamomilla (flower, May-June)
  • wild strawberry / fragaria (leaves, May-June)
  • juniper / juniperus communis (green berries, May)
  • absinthe wormwood / artemisia absinthium (leaves, May-June)
  • elder tree / sambucus (flower, May-June)
  • yarrow / achillea millefolium (flower, May-June)
  • sage / salvia officinalis (leaves, May-June)
  • common marshmallow / althaea officinalis (flower, May-June)
  • mint / mentha longifolia (leaves, May-August)
  • thyme / thymus vulgaris (May-September)
  • herb of grace / ruta graveolens (May)
  • thorntree / acacia (flower, June)
  • blueberry / vaccinium (leaves, June)
  • white clover / trifolium repens (flower, June-July)
  • fennel / foeniculum vulgare (green, June-July)
  • cumin / cuminum cyminum (June-August)
  • marjoram / origanum majorana (June)
  • lime tree / tilia (flower, June)
  • greater plantain / plantago major (leaves, June-August)
  • St. John’s wort / hypericum perforatum (flower, June-August)
  • walnut / juglans (green, chopped, June)
  • rosemary / rosmarinus officinalis (June-August)
  • tormentil / potentilla erecta (flower, June-August)
  • chestnut / castanea (flower, July)
  • arnica / arnica montana (flower, July-August)
  • field horsetail / equisetum arvense (July-October)
  • common centaury / centaurium erythraea (July-August)
  • balm / Melissa (July-August)
  • juniper / juniperus communis (ripe berries, October-November)
  1. Pour 5 liters of apple spirit in a big glass container.
  2. Place it in a cool and dark environment.
  3. When you pluck a plant, wash it with water and let it dry a bit. Fistful of leaves, 17 flowers (blossoms), 7 fruits (and also use your feeling).
  4. Put each plant in the spirit and stir with a wooden spoon.
  5. Repeat every time you put in another plant.
  6. Remember to keep your glass covered, so the liquid does not evaporate.
  7. When you put in the last flower, let it stand for at least two more weeks before you start making the real deal.
  8. Strain the spirit through a sieve and then again through gauze.
  9. Take ½ kg (1.1 pounds) of sugar for 1 liter (33 ounces) of spirit. So for 5 liters you need 2,5 kg of sugar, but for me it was too sweet, so use less if you really want the bitters to come out.
  10. Caramelize the sugar and take your time. Be prepared to mix for at least an hour and a half.
  11. When it gets nicely brown, pour the boiling water over. ½ liters of boiling water for ½ kg of sugar.
  12. Leave it on the stove so it starts boiling and mix till the sugar dissolves.
  13. Let it cool down.
  14. Pour into the spirit, stir it and leave to rest for an hour.
  15. Try it.
  16. If you think there is not enough alcohol for your taste, add ½ liter of spirit.
  17. Pour the Jägermeister into fresh bottles. And remember, this is not the one you buy in the store, so the taste is a little bit different. But you know it is made from the heart and much better.
Recipe by Honest Cooking at