Whynatte recipe

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Invented in Santa Cruz, CA in 2003. It's become popular in New York, Atlanta, and California. The Whynatte is now on the drink menu at about a dozen various bars, and is known by name by bartenders from coast to coast.

1 shot Jagermeister® herbal liqueur
1/2 pintglass hot latte

Fill a pint glass about half way full of latte. The latte should be on the hotter side of warm. You may either brew your own latte, get one from the bar if they have an espresso machine, or bring one in from a local coffee house.

Take an ice cold shot of Jager, and drop the Jager shot into the latte. Pound the drink like you're pounding a flank steak.





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For information on creating mixed drink recipes, bartending information, and measurements for alcoholic drinks, visit our Bartender Guide.


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