Jagertee

Also known as:

Jägertee

Ingredients

8 ½ oz Inländer-Rum - preferably Stroh Rum
8 ½ oz Red wine
8 ½ oz Schnapps
8 ½ oz Black tea
Cinnamon stick to taste
3 Clove
2 Lemon slice
8 ½ oz Orange juice
Sugar to taste

oz ml cl

Glass: Pitcher

Timing:

Après-ski

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Instructions

Add all the ingredients to a stainless steel pot except sugar. Heat until simmering, then simmer for 5 minutes. Take the pot off the heat, then add sugar to taste and stir to dissolve.

Notes

The name Jagertee (alternatively Jagatee or Jägertee) is derived from the Austro-Bavarian pronunciation of the standard German Jäger "hunter" + Tee "tea". According to EC Regulation 110/2008, Annex III, No. 32, it is a Protected Designation of Origin reserved for the beverage made in Austria. Therefore, varieties made in Germany are sold under names like Hüttentee ("hut tea") or Förstertee ("forester tea"). It has also been sold under the name of Grog in the Czech Republic and Slovakia.

Some rural establishments also serve Wilderertee ("poacher's tea"), which is even stronger.

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About the ingredients

Clove: Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands, or Moluccas, in Indonesia, and are commonly used as a spice, flavoring, or fragrance in consumer products, such as toothpaste, soaps, or cosmetics. Cloves are available throughout the year owing to different harvest seasons across various countries.
Rum: Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels. Rum is produced in nearly every sugar-producing region of the world, such as the Philippines, where Tanduay is the largest producer of rum globally
Black tea: Black tea (also literally translated as red tea from various East Asian languages), is a type of tea that is more oxidized than oolong, yellow, white and green teas. Black tea is generally stronger in flavour than other teas. All five types are made from leaves of the shrub (or small tree) Camellia sinensis, though Camellia taliensis is also used rarely. Two principal varieties of the species are used – the small-leaved Chinese variety plant, used for most other types of teas, and the large-leaved Assamese plant, which was traditionally mainly used for black tea, although in recent years some green and white teas have been produced. First originating in China, the beverage's name there is hong cha (Chinese: 紅茶, "red tea") due to the color of the oxidized leaves when processed appropriately. Today, the drink is widespread throughout East and Southeast Asia, both in consumption and harvesting, including in China, Japan, Korea and Singapore. Similar variants are also available in South Asian countries. While green tea usually loses its flavor within a year, black tea retains its flavor for several years. For this reason, it has long been an article of trade, and compressed bricks of black tea even served as a form of de facto currency in Mongolia, Tibet and Siberia well into the 19th century.