The Mahogany Cocktail Recipe

Learn how to make the Mahogany Cocktail,with Dry Vermouth,Jagermeister,and Benedictine.

The Mahogany Cocktail, a drink I created that has a bit of story behind it. Welcome to the Cocktail Spirit from Small Screen Network. I'm your host Robert Hess. Now in creating a new cocktail there's enough a lot of things to pay attention too. The flavors you're trying to achieve, the ingredients you're using, the processes, the messes, the mind set of the drink because creating a new drink isn’t just tossing a much a booze in the glass and saying, “Gee, I think that taste good” but actually trying to achieve something with the drink. A while back as I was describing to friend of mine my—I think this taste is probably the right word here for a product called Jägermeister. You probably all familiar with it, you know Jägermeister shuts and stuff like that it such a college type concept in far from the corner of cocktails that I'd like to embrace. Well, my friend told me he said, “Well, don’t think of Jägermeister as what you’ve been bias against forget all that. Treat it just like you would treat an Italian bitter.” I mean I love Campari and Campari you don’t see college get going out and have a Campari shut and junk like that and so I can have really great cocktails made of Campari. So treat the Jägermeister like Campari and some of those other complex bitters because in actuality that’s what it is. And so I set myself to the task we’re trying to create a great cocktail that used Jägermeister and not in the way that had the Jägermeister but actually utilized those flavors properly. And this is the drink I came up with. I call it the Mahogany. There's a number of different fog things about this drink besides Jägermeister. One is the fact that there isn’t a base spirit. The base ingredient I use is Dry Vermouth. As a matter of fact we use one and half ounces of Dry Vermouth and to that we add three quarters of an ounce of Benedictine. Another one of those complex spirits you know, not that different from Jägermeister and complexity, and three quarter of an ounce of Jägermeister. Now in this drink with both of Benedictine and the Jägermeister being fairly complex flavors the role the Dry Vermouth is doing is kind of being the mediator. He is standing between and around the Benedictine and the Jägermeister and softening the flavors down. It’s got a complexity of its own but the complexity aren’t those sharp very sit in slap you in face for the flavors they're very settle flavors and I think goes work really well in softening this drink down, and with the ice and start to stir. Now let's empty our glass of ice here and now comes another odd part about this drink. It the same time I was plying around with Jägermeister I was also playing around of the ideas of using different tincture and single note flavors as an accent to the drink. I've mixed up some cinnamon tincture taking like a jar or cinnamon sticks feeling the jar fall of a high proof vodka 151 proof vodka and let it get sit for week or two and then putting add into Jägermeister bottle. I then take that and spray it on the inside of the glass to coat the glass with the cinnamon tincture and then I'll strain the drink in. Now the sediment tincture is not something that I would say is required for this drink is just kind of a little extra credit. And the reason I call this Mahogany when I first create it I didn’t have name for it. Naming drink I finally extremely hard sometimes and I was at dinner party with some friends and had the bar tender make up a bunch of this drinks for the people that I brought this sediment tincture with me and we are all drinking and round and trying to figure up a name and I was looking down at the drink I saw the wood at the table below was very similar in color and the wood below was a Mahogany and it’s the Mahogany Cocktail.