Spice Set for Jagermeister-Style Liqueur (3.5 L)

Composition - St. John's Wort, Eleutherococcus, Licorice (Glycyrrhiza), Pine Buds, Eucalyptus, Bay Leaf, Poppy Seeds, Juniper, Lemon Zest, Orange Zest, Bitter Orange Zest (and others). 56 ingredients in total. Packaging - Kraft bag. Weight - 200 g. A strong German herbal liqueur belonging to the bitters category. The liqueur is obtained by macerating 56 components — plants, roots and peels. Jagermeister, like many other bitters, is considered beneficial for digestion. It is consumed chilled, neat, as a digestif, or in cocktails. Preparation: Step №1 - water infusion. You will need: • Sugar - 0.25 kg • Juice of half a lemon • Water - 0.75 l • Spice Set for Jagermeister-Style Liqueur (bag №1). Pour cold water over the contents of bag №1, bring to a boil and simmer over low heat for 40 minutes. Allow to cool under a lid. Strain through cheesecloth. Add sugar to the decoction and bring to a boil, then add caramel coloring (half a cup of sugar + 2 tablespoons of water cooked in a small saucepan until a thick dark brown, caramel color is achieved). Reduce the mixture by one third. Allow to cool. Add lemon juice. Transfer to an airtight container (jar) and let it steep for 2 days. Dilute with water 1:2. Step №2 - gin production. You will need: • 2.5 liters of 70% alcohol • Spice Set for Jagermeister-Style Liqueur (bag №2). Infuse for 10 days (optionally with oak chips for better process assimilation), add 1.5 l of water and distill. Separate 20 g of foreshots. Collection of the "heart" ends at 50% in the stream. Dilute with the infusion from bag №1 to 50%. Step №3 - herbs. You will need: • Spice Set for Jagermeister-Style Liqueur (bag №3). Place the contents of bag №3 in a cloth bag and steep in the obtained gin for 10 days with daily stirring. Then squeeze out the contents of the bag. The resulting extract is introduced into the blend. Step №4 - blending. For 3.5 l of finished product you will need: • herbal gin 50% - 2.5 l • black currant juice - 350 ml • honey - 100 ml