Words by Simon Difford
Herbstura is a 50:50 mix of Angostura Bitters and Herbsaint created in the 1969s by Don the Beachcomber as an ingredient for use in his Tiki cocktails.
Herbsaint is an anise-flavoured liqueur created as an alternative to absinthe in the 1930s and the further you move from New Orleans, its spiritual home, the harder it is to obtain. It was developed during America's absinthe ban (soon after that nation's total ban on alcohol ended) and if absinthe had been available, then Don would have probably used that. After all, Herbsaint wouldn't have reason to exist. Hence, it's OK, and some would argue better, to make Herbstura with a 50:50 mix of Angostura Bitters (or other aromatic bitters) and absinthe.
Herbstura continues to be a popular ingredient in Tiki cocktails, but, as tends to be the way with bitters, it also finds its way into other cocktails, even classics such as Manhattans.
Take a half-finished bottle of Angostura (or other aromatic bitters) and top it up with Herbsaint or absinthe. Replace the top and give the bottle a good shake. The resulting mix will literally last for the rest of your life is stored away from direct sunlight at room temperature, particularly if you use a high alc./vol. absinthe.
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