Tirolean Jägertee
A bold Austrian après-ski classic combining overproof rum, strong black tea and plum brandy with citrus and warm spices for a powerful winter pour.
Ingredients
- 60 ml overproof rum (around 80% ABV)
- 30 ml plum brandy (slivovitz) or robust red wine
- 150 ml strong hot black tea
- 1 tsp sugar (about 5 g)
- 2 lemon slices
- 3 whole cloves
- 1 cinnamon stick
Method
- Brew a strong black tea using 200 ml of just-boiled water and a generous teabag or 5 g loose leaf, steeped for 4 minutes.
- Stud one lemon slice with the cloves and place it in a warmed heatproof mug.
- Add the sugar and cinnamon stick to the mug.
- Pour over 60 ml overproof rum and 30 ml plum brandy.
- Top with 150 ml of the hot tea and stir gently until the sugar dissolves.
- Finish with the second lemon slice on top and serve very hot.
How to serve
- Glassware
- Heatproof mug
- Serve temperature
- Hot, around 75°C
- Garnish
- Lemon slice studded with cloves
Tirolean Jägertee, or hunter’s tea, is one of those drinks that tastes like it was invented at altitude, which it more or less was. Born in the mountain huts of the Austrian Tyrol, it was designed to revive hunters, skiers and anyone else who had spent a long day in the snow. The combination is unusual at first glance, but every element pulls its weight.
The character of the drink
What sets Jägertee apart from a simple hot toddy is the use of overproof rum, traditionally the Austrian classic Stroh at 80% ABV. This is not for show. The high strength carries the spices and citrus through the strong black tea, giving the drink a depth that lighter rums cannot match. A measure of plum brandy, usually slivovitz, adds a fruity sharpness that cuts through the sweetness. In some Tyrolean villages a robust red wine takes the brandy’s place, which makes the drink rounder and slightly more festive.
Brewing and serving
Strong tea is essential. A weak brew will leave the drink tasting boozy and thin, while a properly tannic infusion gives it structure. Steep for the full four minutes and resist the urge to dilute. The clove-studded lemon slice is the small ritual that makes Jägertee feel like Jägertee, releasing essential oils slowly as the drink sits.
Serve it very hot in a sturdy mug, ideally one with a handle that protects your fingers from the heat. It is meant to be sipped, not gulped. A second pour is a tradition in the huts, often with a slice of cured ham or a wedge of mountain cheese on the side, which balances the warmth of the spirit with something salty and savoury.
Frequently asked questions
Why does Jägertee use overproof rum?
The high-strength rum, traditionally Stroh in Austria, gives the drink its signature warmth and depth. It also stands up to the strong tea and spices, which would otherwise overwhelm a standard 40% rum.
Can I make a milder version?
Yes. Replace half the overproof rum with a standard dark rum, or extend the tea slightly. The flavour stays close to the original, just gentler on the palate.
Should I use loose-leaf tea?
Loose-leaf Assam or English Breakfast gives the fullest body, but a strong teabag works perfectly. The key is steeping it for the full four minutes so the tannins balance the sugar.
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