Stroh Jagertee
Après-ski in a bottle: Stroh rum, black tea and spices such as cinnamon, vanilla and star anise, already blended. One part Jagertee, three parts hot water, and you're back in the ski hut.
What is in Stroh Jagertee?
Jagertee, known as Jägertee in Austria, is the warm drink of the Alps: black tea with rum, sugar and spices. Stroh makes it into a ready-to-use concentrate based on a traditional recipe from 1864. The bottle contains, among other things, tea, caramelized sugar, cinnamon, clove, lime, orange peel and Stroh rum; the producer also mentions vanilla and star anise.
So it is not rum to drink neat, but a base to dilute. With 40% alcohol, it is strong enough to still make a warming drink when diluted with hot water. If you prefer to brew your own tea and add rum, choose a bottle of Stroh 80 or 38; with Jagertee, the work has already been done.
In short
Tea, cinnamon and orange
Christmas spices
Cinnamon, clove and star anise, with the rum's sweet vanilla and a fresh note of orange peel.
Sweet and spicy
Sweet and warm when diluted, with black tea as its backbone and caramelized sugar and ripe fruit surrounding it.
Warming
A long, warm finish of rum and spices. Exactly what you want after a cold day outdoors.
Flavor profile of Stroh Jagertee diluted with three parts hot water. Undiluted, it is much stronger and sweeter.
How to prepare Stroh Jagertee
The producer's rule is simple: one part Jagertee to three parts hot water, and drink immediately.
Classic with hot water
Pour 50 ml of Stroh Jagertee into a preheated glass with a handle and top up with 150 ml of hot, non-boiling water. Stir and drink immediately.
Glasses with handle →With orange and cinnamon
Make it as described above and add an orange slice and a cinnamon stick. This enhances the spices and orange peel already in the bottle.
Christmas cocktails →For a group
For eight glasses: combine 400 ml Jagertee and 1.2 liters of hot water in a saucepan and keep warm over low heat without boiling. Add a few orange slices and serve.
More punch →Jagertee with tea: the recipe step by step
Using black tea instead of hot water gives Jagertee more depth. The producer recommends one part Jagertee to three parts hot water; here, you replace the water with tea.
What you need
5 cl Stroh Jagertee
15 cl freshly brewed black tea, hot but not boiling
An orange slice
A cinnamon stick
1 teaspoon honey, if desired
How to make it
1. Rinse a handled glass with hot water to preheat it.
2. Steep the tea for three minutes and remove the bag.
3. Pour the Jagertee into the glass and top up with the hot tea.
4. Stir in the honey if you want it sweeter.
5. Hang the orange slice and cinnamon stick in the glass and drink immediately.
Tip
Don’t let the tea boil when the Jagertee is in it, as the alcohol will evaporate and the flavor will become flat. You’ll find more hot drinks at Mulled Wine, Bishop’s Wine and the winter cocktails.
More hot drinks for after the slopes
Jagertee is already a warm cocktail. These are the recipes that go well with it on a cold evening.
Hot Toddy
Hot water, honey, lemon and a splash of spirits. Jagertee’s Scottish cousin.
Irish Coffee
Hot coffee, whiskey and sugar topped with a layer of cream. For those who prefer coffee after tea.
Rum Punch
Rum, fruit juice and spices in a large bowl. Served warm, it resembles a fruity Jagertee.
Christmas cocktails
All winter recipes in one place, from mulled wine to eggnog.The right glass for Stroh Jagertee
Jagertee is hot, so the glass must be able to withstand it. A handled glass is the most comfortable; a tumbler and a shot glass are for the Stroh served alongside it.
More Stroh flavors
Stroh
Where it all began. On the brand page, you'll find everything about Stroh: origins, varieties and classic cocktails.
Go to Stroh →
Stroh 38
The Stroh flavor at drinkable strength. Perfect in hot chocolate, with cola or neat over ice.
View Stroh 38 →Everything about rum: the varieties, the best-known brands and the cocktails.
Questions about Stroh Jagertee
Can't find your question? Read more on the Stroh page or browse our cocktail recipes.
Everything about Stroh →