A SWEET SURPRISE! JÄGERMEISTER TRANSFORMS THE CLASSIC

German Chocolate Cake Cocktail

At last, the crowning jewel of our Baker’s Dozen pop-up menu – German Chocolate Cake. This cocktail marks our very first venture into utilizing Jägermeister, blending it with Cacao Nib Tequila and Bärenjäger Honey to create an unexpected end result. Layered like a decadent cake with chocolate milk syrup, coconut cream, and a touch of toasted honey, this beauty is served in a coconut dripping with chocolate magic shell – embodying what we love about the art of cocktail-making. We're serious about crafting exceptional drinks, yet we approach our craft with a spirit of fun and creativity. Because at the end of the day, it’s just drinks in cups, err coconuts, right?

THE COMPONENTS

CACAO NIB TEQUILA

Cacao nibs and espresso beans infused in tequila, showcasing a bold chocolatey essence with a hint of coffee.

INGREDIENTS + METHOD:

+ 10g Cacao Nibs

+ 2.5g Whole Espresso Beans

+ 750 mL Tequila (base spirit for infusion)

+ EQUIPMENT: Vacuum seal bag and immersion circulator for sous vide

  1. Combine cacao nibs, whole espresso beans, and tequila in a vacuum seal bag.

  2. Seal the bag using a vacuum sealer.

  3. Sous vide the sealed bag with the ingredients for 30 minutes at 140°F (60°C) using an immersion circulator.

  4. Allow the mixture to cool to room temperature.

  5. Fine strain the infused tequila into a clean container.

Store the Cacao Nib Tequila in an airtight container, minimizing exposure to air to preserve freshness.

TOASTED COCONUT HONEY

We utilize Shannon Mustipher's inventive recipe featured in "Tiki: Modern Tropical Cocktails”. Toasted coconut flakes enrich this syrup, offering a sweet yet complex flavor that elevates cocktails with a warm, tropical twist.

INGREDIENTS + METHOD:

+ 4 cups honey

+ 4 cups coconut water (preferably from the walk-in to ensure freshness and quality)

+ 2 cups of coconut flakes

  1. Start by toasting the coconut flakes to unlock their nutty flavor. Place them in a pan over low heat for 5 minutes, stirring occasionally to ensure they brown evenly without burning.

  2. In a large saucepan, bring 4 cups of coconut water to a simmer. Add 4 cups of honey, stirring continuously until the honey is completely dissolved into the coconut water.

  3. Add the toasted coconut flakes to the simmering mixture. Allow it to simmer for 20 minutes, infusing the liquid with the aromatic flavors of toasted coconut.

  4. Once infused, strain the mixture to remove the coconut flakes, leaving behind a smooth, toasted honey that's rich in flavor.

BUILDING THE GERMAN CHOCOLATE CAKE COCKTAIL

Craft your own German Chocolate Cake Cocktail and share the results! Tag us @standbydetroit or join us at Standby in Detroit, MI for the Baker's Dozen pop-up, running from NYE to March 3rd!

INGREDIENTS + METHOD:

+ 1.5 oz Cacao Tequila (Cacao Nib Tequila)

+ 0.5 oz Bärenjäger

+ 0.5 oz Jägermeister

+ 1 oz Chocolate Milk Syrup

+ 1 oz Coconut Cream

+ 0.25 oz Toasted Honey

+ Ice (preferably pebble ice for shaking)

  1. Add the ingredients to a shaking tin and add pebble ice. Shake well.

  2. Pour into a fresh young Thai coconut that's had the water removed and covered in chocolate.

  3. Top with more pebble ice and sprinkle coconut flakes and drizzle extra chocolate if you please.