In the 60s and 70s, it was fashionable to have a home bar. In the 60’s it was typically a small gold bar on wheels and since then it has become modern with a banquet hall in the basement with a large bar and a dart board on the wall. Today it is not so important that the bar is large, but rather that you can mix fresh and tasty cocktails.


The aim of the HERBSTER TUBE was originally to create space for plants in apartments, where space and light can be sparse. However, it is now obvious that it is useful also as a small compact wall bar, with space for both bottles and fresh herbs.

Treat your guests to lovely cocktails – here are some suggestions:




Herb: Red forest acid

Spirits: 5 cl. Gin

3 teaspoons sea buckthorn jam

Half a teaspoon of licorice powder

3 cl. lemon juice

1 dried lemon slice for garnish

1 licorice wheel for decoration


Here is how you do it:

1) Fill a glass with ice cubes.

2) Pour Gin, sea buckthorn jam, licorice powder and lemon juice in a shaker, and shake without ice cubes for approx. 10 seconds.

3) Fill the shaker with ice cubes and shake until the shaker feels cold.

4) Pour the cocktail into the glass.

5) Garnish with the licorice wheel, the dried lemon slice and a little forest acid on top.


About Forest Acid. Available, among others, at nurseries or you might get a root-cutting from a friend – you just gently pull a stem out of the ground with roots and plant it in a small pot. Mint is easy to keep in the flowerpot and requires only a little watering. In summertime, it is possible to place it outside, but it dies at the slightest frost, so remember to take it in in winter. Taste a fresh leaf if you do not know forest acid in advance.


Are you ready to pamper your guests with fun summer cocktails?




Herb: Mint (Moroccan popularly called Mojito mint)

Spirits: 5 cl. white rum

2 teaspoons sugar

The juice from 1 half lime

1-2 slices of Angostura Bitter or similar aromatic bitter (may be omitted)

Sparkling Water.


Here is how you do it:

1) Put sugar in the bottom of a glass together with the juice of half a lime.

2) Add if necessary a few slices of Angostura or other bitter.

3) Stir well until the sugar is dissolved

4) Put rum and ice cubes in the glass.

5) Put small sprig of mint in the mojito and stir gently without damaging the leaves.

6) Add sparkling water to taste.


Remember that the secret behind a good mojito is to be careful with the bitter ingredients.

Mint internship: Available at most supermarkets and nurseries. If you have a balcony, plant it in a large pot and you will be able to harvest from it for many years. The plant dies away in the winter, but usually returns the following year. It is possible to use Mint for many other things. For autumn, you can cut it all the way down and hang the stems to dry in a bundle with string, and then you have tasty tea for the whole winter.

You can mix cocktails with many other fresh herbs such as tarragon, rosemary, lemon verbena, sage or thyme.


Get more great ideas and inspiration:

BLOGS – many inspiring stories and plant knowledge


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