What drinks should I try when visiting bars on Mallorca compared to what I'd find in British pubs?

A typical evening out in Palma or Sóller usually revolves around sipping local beverages that feel as much a part of the island’s character as its narrow cobblestone streets. Hierbas, a fragrant herbal liqueur made from wild mountain plants, is a popular aperitif, often enjoyed before a meal to awaken the palate. Palo de Mallorca, a slightly bitter, dark drink made with local herbs and wine, offers a distinct taste that reflects Mallorca’s Mediterranean heritage. Of course, you’ll find Binissalem wines on nearly every menu, prized for their fruity, fresh character and perfect to accompany traditional dishes like tumbet or pa amb oli.

In contrast, British pubs tend to focus on pints of ale, stout, or lager, often brewed close to home and served in generous measures. The drinking culture there leans towards hearty beers or ciders, enjoyed in lively, often cozy atmospheres. Spirits like craft gins have gained popularity, but the pub’s identity tends to center around well-poured beers rather than sweeter or more herbal cocktails.

Mallorca’s bar culture encourages a slow, social experience where drinks are accompanied by tapas or small plates, fostering a communal vibe. Whether you’re sitting in a seaside chiringuito near Cala Mondragó or an urban bar in Palma’s La Lonja quarter, you’re likely to find yourself lingering over a glass of vermut or a refreshing glass of local wine, savoring the island’s flavors and rhythms. This contrasts with the more straightforward drinking style in British pubs, where the emphasis is often on the drink itself as a social lubricant or focus of the evening.