Consider Basbas, the amaro-like herbal liqueur which was initially made in Ibiza by monks in the 16th century, and is enjoying a modern revival just as cocktail culture enjoys a fernet- and anise-spirit revival. While historically hard to find stateside, it’s slowly becoming more widely available for purchase in the United States. Good news: Basbas is not only in stock and ready to ship straight to your immaculately curated bar cart, but it also has a sweet little 15 percent off promotion for the rest of summer.
While many Americans think of Ibiza as a place where the Vengaboys go, Basbas is a prime example of Balearic booze, which is world-renowned for its gin and indigenous herb-centric cocktails and liqueurs, such as hierbas ibicencas and licor de camomila, the latter of which I called “like Jägermeister, but in cursive” the first time I tried it. Basbas takes part in that tradition as a complex, anise-forward spirit that combines notes of wild sage, rosemary, and island citrus that was perfected over five generations by monks who prized its digestif properties. As the company explains, “these practices evolved, passing from monastic cloisters to local farmers, becoming an integral part of island life,” but the spirit continues to follow “a protected recipe from Ibiza’s legacy families.” If you’re the kind of person who enjoys a bitters-heavy cocktail or the aroma of a dewy, seaside rosemary bush, I highly suggest you give it a try.
