The recipe for Boomsma Cloosterbitter dates back to the early 1400s, originating from the “Klaarkamp” monastery in Friesland, part of what is now the Netherlands. The monastery, built in 1163 by Cistercian monks from the French Abbey of Clairvaux (situated on the border of Burgundy and Champagne), laid the foundation for this exceptional herbal liqueur.

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The incomparable taste and vibrant color of Cloosterbitter are the result of carefully selected local Frisian herbs, processed through an artisanal method that remains unchanged to this day. Among the unique herbs used are nettle, daisy, dandelion, mint, clover, angelica, white nettle, blessed thistle, and thousand-leaf.

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Now in its fifth generation, Boomsma remains a family-owned and operated business, led by siblings Saskia and Chantoine Boomsma. Their dedication to tradition and craftsmanship has preserved Cloosterbitter’s legacy while introducing it to a global audience.

Cloosterbitter has become a favorite among bartenders and spirits enthusiasts, celebrated for its versatility in classic cocktails such as the “Last Word,” “Bijou,” and “Alaska.” It also pairs beautifully with agave spirits like Mezcal and Tequila, offering a unique twist to modern mixology.