1 1/2 ounces dry vermouth
3/4 ounce Jagermeister
3/4 ounce Benedictine
1 dash cinnamon tincture
Stir all except the cinnamon with ice. Strain into a cocktail glass that has been coated with the cinnamon tincture (or cinnamon schnapps).
Source: Created by Robert Hess (2003)

Jägermeister is one of those products that often gets very little respect amongst serious cocktail drinkers, of which I am one. A good bartender friend of mine once told me I needed to perhaps rethink my stance here. She challenged me to work up a cocktail which it would properly work in, where you could taste the Jägermeister, but without it being overtly a Jägermeister drink. Frankly I think I came up with something quite good with this one.