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.

Units Scale

For the Base Spirit:

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:

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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.

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.