Jägermeister is a German digestif made with 56 herbs and spices, with an alcohol by volume of 35% . The recipe has not changed since its creation in 1934 by Wilhelm and Curt Mast, and it continues to be served in its signature green glass bottle. The name Jägermeister in German literally means "Master Hunter," "Hunt Master," or "master of the hunt". It is a title for a high-ranking official in charge of matters related to hunting and gamekeeping, and the term had existed as a job title for many centuries.

Jägermeisters ingredients include citrus peel, licorice, anise, poppy seeds, saffron, ginger, juniper berries, and ginseng, among others. These ingredients are ground, then steeped in water and alcohol for two to three days. This mixture is filtered and stored in oak barrels for about a year. Then the liqueur is filtered again, and mixed with sugar, caramel, and alcohol.

Jägermeister is a sweet liqueur and is best served cold. It was originally brewed as a “digestif,” a post-dinner alcoholic drink to help settle the stomach and aid digestion. One shot of Jägermeister liqueur (1.5 ounces) contains 167 calories, 19 grams of carbohydrates, and 19 grams of sugar. Since Jägermeister is a highly refined liquor, it consists mostly of alcohol, water, sugar, and essential oils. Most of the plant material has been removed, leaving only the volatile compounds that add flavor and scent to the alcohol.

Jägermeister is often associated with college parties and shots, but it has a long history and nuanced flavors. The Jägermeister logo, which shows the head of a stag with a glowing cross between its antlers, is a reference to the stories of Saint Hubertus and Saint Eustace.