But… Isn’t the actual Jagermeister liquid inside the bottle actually red…?
ice treat
Submitted 2 months ago by SSUPII@sopuli.xyz to [deleted]
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Comments
rizzothesmall@sh.itjust.works 2 months ago
HerrVorragend@lemmy.world 2 months ago
It’s brown. Similar colour to cola.
anarchrist@lemmy.dbzer0.com 2 months ago
I actually like Jaeger but can’t find what this recipe would be. I saw someone made Jaeger pops out of cranberry juice and Jaeger which sounds OK but not this color. I’m guessing they used white grape juice and a shitload of food coloring for this, assuming it’s not just a stunt for the gram
vk6flab@lemmy.radio 2 months ago
Green Booze … just like nature intended … bit late for St. Patrick’s Day … there’s always next year.
mojofrododojo@lemmy.world 1 month ago
mojofrododojo@lemmy.world 1 month ago
bit late for St. Patrick’s Day
german schnapps on a mostly american ‘irish’ holiday? I mean it’ll get you fucked up sure… but this example is probably food coloring because Jager is brown colored.
lemmyknow@lemmy.today 2 months ago
This… is the story… of Jägermeister
SpruceBringsteen@lemmy.world 2 months ago
Alright science nerds how cold does the freezer actually have to be to get a jagerpop that is consistent?
Karyoplasma@discuss.tchncs.de 2 months ago
tl;dr Around -23°C (-9°F).
Formula for freezing point depression is:
ΔT~f~ = i * K~f~ * m
salvaria@lemmy.blahaj.zone 2 months ago
The bottle is green, the liquid is brown
Tar_alcaran@sh.itjust.works 2 months ago
All the other stuff in the drink might lower it a bit though, especially the 14% (!!!) sugar.
Hacksaw@lemmy.ca 1 month ago
I did not know about that formula, very cool. It seems linear (unless the molality is a non-linear term), whereas the empirical data gets pretty whacky at higher concentrations. Maybe its validity is for low concentrations? I’m getting closer to -27C from this plot
Plot of freezing point of water vs alcohol concentration
Source www.researchgate.net/figure/Melting-freezing-points-of-alcohol-aqueous-solutions-vs-solvent-concentration-Weast_fig6_273304489
Either way that’s getting close to “don’t lick it” temperatures lol!
Lemmyoutofhere@lemmy.ca 2 months ago
“it has an alcohol by volume of 35% (61 degrees proof, or US 70 proof)”
Tar_alcaran@sh.itjust.works 2 months ago
It’s brown everywhere else.
Venus_Ziegenfalle@feddit.org 2 months ago
At least this 🤏 cold. I’m pretty sure it’s mixed since pure Jägermeister isn’t green.
altphoto@lemmy.today 2 months ago
All those who have tried it this morning are currently busy trying to take the pop out.
W_itjust_works@sh.itjust.works 2 months ago
How much/what’s best to mix with to get a better freezing point? Always looking for new recipes.
thisbenzingring@lemmy.sdf.org 2 months ago
there’s a bar in Edinburgh Scotland called Panda and Sons, they bring the spirits to that spot where they can remove the water ice and then add other stuff or mix it up. They have their menu only that gives some details.
My wife and I sampled most of the drinks. Interesting approach but you need some skill and the right equipment to make more than a mess