Jagermeister, 1 L

Jägermeister comes from Wolfenbüttel in Lower Saxony, Germany, where Curt Mast perfected the recipe in 1934 and launched it the following year. The company is still headquartered there, and the liqueur itself is still made on site. The secret is 56 herbs, blossoms, roots and fruits, cold-macerated for several weeks before the base matures in oak barrels for around a year.

That stag on the label is a nod to the legend of Saint Hubertus, patron saint of hunters. The classic way to enjoy it is straight from the freezer as an ice-cold shot, but its bold, bittersweet character works brilliantly in mixed drinks too. Try it topped up with ginger beer and a squeeze of lime.