Alcohol Feel Good News Toasty

Jägermeister Gives Back To Hurricane Affected Bartenders

Mast-Jägermeister US (MJUS), makers of Jägermeister, are donating to bartenders affected by the recent hurricanes in Florida, Puerto Rico, and Texas. MJUS will donate $100,000 to the Bartender Emergency Assistance Program (BEAP) at the USBG National Charity Foundation.

The Foundation, currently focusing its energies on hurricane relief, aims to help as many industry members as possible recover from the storms that ravaged these areas in August and September. The donation ties back to Jägermeister’s values of giving back to the communities, consumers, and trade professionals whose support it has received over the years.

“The unimaginable devastation the recent series of hurricanes has wrought on the U.S. and Puerto Rico has struck at the very core of our company, compelling us to look for ways to directly help those in need,” said Jeff Popkin, CEO of MJUS.  “Aiding those of our colleagues in the spirits industry whose livelihoods have been affected is of utmost importance and we hope our $100,000 donation to the BEAP will assist them in their time of need and help them get back on their feet.”

In addition to the $100,000 company donation, MJUS employees may also donate. USBG Foundation has created a custom donation page for employees who would like to help industry colleagues directly affected by hurricanes Harvey, Irma and Maria. The custom donation page will funnel donations directly to the BEAP.

“As we strive to achieve our mission of supporting the lifelong health and well-being of service industry professionals, the Bartender Emergency Assistance Program helps us provide direct financial support to individuals in need,” said Aaron Gregory Smith, USBG Executive Director.  “We’ve raised over $80,000 through community fundraising efforts and already allocated over $30,000 in emergency assistance grants to individuals in need since late August. As we process and distribute more grants every week, this generous $100,000 contribution from Mast-Jägermeister US more than doubles our fundraising efforts to date. We are so grateful for this overwhelming support!”

Those in the service industry who have been affected by the natural disasters and would like to apply for a grant can go to

#foodbeast FOODBEAST Hit-Or-Miss Recipes Video

These Duck Confit Pancakes Are Topped With Jägermeister Maple Syrup


Photo by Marc Kharrat

If there’s anyone who can blow your mind with just a flick of the whisk, it’s Chef Frank DeLoach. One minute, he’s in the kitchen, relaxing after a night of partying with his chef friends while simultaneously prepping for the day ahead. By the next, DeLoach has dived head-first into the creation of his next greatest meal.

Combining a strong knowledge of spirits with a fiery passion for the delicious, he’s proven before that one can, and should, experiment with Jägermeister as a key ingredient in savory dishes (via a Currywurst Poutine). And now, to our delight, we got him back in the kitchen to do it again; this time, he incorporates Jägermeister into a tangy orange maple syrup with toasted fennel seeds, which ultimately graces a magnificent stack of duck confit pancakes.

Duck confit, cured overnight with spices, coriander seeds, orange peel and fat, then cooked and served with pancakes and that mouth-watering Jägermeister syrup? That’s Frank, all right, getting our tastebuds all hot and bothered before we can even say “quack”—thankfully, he also teaches us how to use Jägermeister in a Dark Collins Cocktail for a sweet cool down.

Duck Confit Pancakes with Jägermeister Syrup

Part I: Duck Confit

4 duck legs

16 oz duck fat

1/2c salt

1/2c sugar

1 orange, peel only

1 tsp black peppercorns

1 tsp coriander seeds

2 cloves garlic

1 large sprig thyme

1 large sprig rosemary

1) Cure the duck one day prior to cooking. Combine the legs, orange peel, salt, sugar and all spices together and mix well. Cover and let sit in the fridge overnight.

3) When ready to cook, rinse duck off and pat dry.

4) Place duck into a big dish. Cover with liquid duck fat and cook in the oven at 300F for 2-3 hours until tender and able to be pulled apart. Allow to cool in its fat for at least 2 hours before use.

Part II: Jägermeister Syrup

⅓ part toasted fennel seeds

3 full oranges, peeled & segmented (save the centers)

4 parts pure maple syrup

1 sage leaf

1 part Jägermeister

1) Begin by cooking off the alcohol in the Jägermeister. Add fennel seeds & centers to the oranges, and top with maple and add sage leaf.

2) Cook on medium heat until everything has broken down. After about 10 minutes, the sauce will have slightly reduced.

3) Strain mixer into a clean container, and press on solids to get as much flavor as possible.

Part III: Pancakes:

1 ½ c flour

3 ½ tsp baking powder

1 tsp salt

1 tbsp sugar

1 ¼ c whole milk

1 egg

1 egg white; stiff peaks

3 tbsp melted butter

1) Mix dry ingredients well, set aside.

2) Whisk egg and milk together.

3) Whip egg white to a stiff peak. Combine the wet with the dry, then fold in egg white & melted butter. Let sit in the fridge for a half hour.

Making the dish:

1) Set your griddle on medium high heat. Take the duck confit and start getting it slightly crispy on the flat top.

2) Next to that, use the duck fat to begin cooking the pancakes. Plop about two 3-oz scoops of cake batter on the grill, and place duck inside the cakes as if you were making blueberry pancakes.

3) Flip the cakes when the sides are bubbly — about 3 minutes for each side.

4) To plate: take a cake, place it on the plate. Place a little nob of butter on top, then take the second cake and place on top.

5) Add any extra duck right on top of the cakes. Drizzle syrup over and garnish with the orange segments from earlier, and herbs like mint or fennel if desired.


Photo by Marc Kharrat

Dark Collins Cocktail

1 pt Jägermeister

½ pt gin

Amaretto cherries

¾ pt lemon juice

¾ pt simple syrup

Cherry syrup

1) Throw cherries into a shaker; smash them a bit.

2) Top with remaining ingredients, and a full shake of ice. Strain into a collins glass over ice and top with soda.

3) Garnish with amaretto cherries… and stay classy.


Photo by Marc Kharrat

DRINK RESPONSIBLY Jägermeister® Liqueur 35% Alc./Vol. Imported by Sidney Frank Importing Co., Inc. New Rochelle, NY. Intended for individuals of legal purchase age, and should not be forwarded to individuals below the legal purchase age.

Created in partnership with Jägermeister


How to Make Jägermeister Pulled Pork Sliders


This weekend, serve up something delectable for the Super Bowl. If you’re doing it right, you already have Doritos-crusted chicken wings on deck. Of course, you’ll want to pair it up with some equally indulgent dishes, so we found the perfect boozy pork slider recipe to chow down on.

The Jägermeister adds a distinct sweetness to the bbq sauce, complimenting the slight lime flavor of the Jicama Avocado Slaw. Now, add a few brews to this mix and you’ve got the ultimate game day feast.


Jägermeister BBQ’d Pulled Pork Sliders


What You Need

  • 5 lbs. pork butt
  • 12 slider buns (brioche or potato)
  • 4–6 cups chicken stock

Pork Butt Rub

  • 1 cup Jägermeister + 2 cups olive oil
  • 2 tbsp. smoked paprika
  • 2 tbsp. cumin
  • 2 tbsp. celery salt
  • 1 tbsp. chili flake
  • 4 tbsp. light brown sugar
  • 3 tbsp. salt
  • 2 tbsp. paprika

BBQ Sauce

  • 32 oz. ketchup
  • 2 tbsp. olive oil
  • 1 tbsp. brown sugar
  • 1/4 cup honey
  • 1 cup Jägermeister
  • 1/2 cup molasses
  • 1/4 cup Worcestershire sauce
  • 1/4 cup Dijon mustard
  • 1/4 cup cider vinegar
  • 1/3 cup coffee
  • 1 tsp. coffee grinds
  • 1/2 cup red onions, sliced
  • 1 chipotle pepper
  • 1 tsp. adobo sauce (can of chipotles, use sauce they are packed in)

Jicama Avocado Slaw

  • 1/2 cup jicama, julienned
  • 1/2 cup carrots, julienned
  • 1/2 cup red pepper, julienned
  • 1/2 cup yellow pepper, julienned
  • 1 tbsp. scallions, chopped
  • 2 tbsp. cilantro, chopped
  • 2 cups  avocado, mashed
  • 1/4 cup lime juice


How to Make It

1. In a large mixing bowl combine all of the dry rub ingredients and mix well. Score the pork butt. In a separate bowl, pour the olive oil/Jägermeister mix over the butt and rub it to coat. Add the entire dry rub and rub aggressively.Refrigerate covered overnight.

2. For the bbq sauce: Sauté the onions in olive oil until translucent. Add the honey and the brown sugar. Allow the honey, brown sugar and onions to come to a boil and simmer for about 15 minutes. Turn off the heat and add the Jägermeister, ketchup, molasses, Worcestershire sauce, Dijon mustard and cider vinegar. Stir well and bring to a boil. Reduce to a simmer and allow to cook for 2 hours. Add coffee and coffee grinds. Simmer for 4 hours, stirring continuously. Add the chipotle and the adobo sauce. In a blender, blend the sauce and season with salt and pepper. Strain through a china cap and allow to cool.

3. For the jicama slaw: Use the lime juice to first preserve the color of the avocado. Then, combine of all of the ingredients in a large mixing bowl. Season with salt and pepper to taste.

4. Preheat the oven to 300 degrees and heat grill to high. Char the pork on the grill on both sides. Then, slather the pork in 2 cups of the bbq sauce and place in a deep half-hotel pan. Fill the hotel pan with chicken stock until the butt is mostly covered. Bring the liquid to a simmer on the stove-top over medium/high heat. Cover with parchment paper and tinfoil and finish cooking in the oven for 2.5–3 hours or until the pork meat can be loosened with a gentle tug of a fork.

5. Allow thepork to cool in the braising liquid. Pull the pork and place into a separate bowl. Mix with the remaining bbq sauce until the pork is moist and saturated.

6. Portion approximately 4 ounces of pulled pork for each slider bun and top with the jicama slaw.


Go On a Bender with Bender: Mom’s Robot Oil from Futurama


Futurama fans know that the show’s robot characters are just as capable of chugging alcoholic brews as their human co-stars. But what about human viewers at home who want the chance to go on a bender with Bender?

Luckily, the people over at The Insatiable Geek have it covered, with a recipe for Mom’s Robot Oil that combines dark beer and Jagermeister to create the perfect alcoholic concoction. On Futurama, Mom’s Robot Oil is advertised as containing ten percent more love than other leading brands. We’re pretty sure that The Insatiable Geek’s version has at least that much love, plus the added bonus of personal connection with an animated robot.

Best served in a tin can with some popcorn and a Hulu+ account. 

H/T The Insatiable Geek


Iconic Alcohol Brands Re-imagined As Milk Cartons

German designer and subsequent foodie visionary Jorn has taken iconic alcoholic brands and reimagined them as milk cartons. The question he poses his audience is (roughly translated), “How would products of great brands of alcoholic spirits look like, if they were packed in cartons instead of their prominent beverage bottles?” The question posed is poignant, and Jorn’s execution is clean and fun, materializing the actual idea into three beautifully delivered samples.

Of course, we’re completely disregarding the logistics involved with actually having alcohol in cartons for extended periods of time, but let’s bask in the glory of the now: