What are some traditional drinks unique to Mallorca that locals enjoy?

If you’re keen to discover authentic Mallorcan flavors beyond the usual wine and beer, there are a few traditional drinks worth seeking out. Hierbas, a fragrant herbal liqueur made from a blend of local herbs like fennel, lemon verbena, and rosemary, is a quintessential after-dinner digestif here and often homemade in villages like Sineu or Inca. Its bittersweet, aromatic character perfectly complements the island’s rich cuisine.

Then there’s Palo, a slightly bitter, deep reddish-brown aperitif made from carob pods, herbs, and spices. Popular particularly around the northern towns of Alcúdia and Pollença, it’s traditionally enjoyed chilled or over ice, offering a refreshing yet complex taste that locals have savored for generations. Both Hierbas and Palo are great companions to a plate of sobrassada or pa amb oli.

For something non-alcoholic but equally tied to local life, try a glass of fresh fig juice or a freshly squeezed orange juice at a market in Palma or Manacor – the island’s fruit is outstanding. When attending festivals like the Nit de Foc in Palma or the Festa de l’Ametler in the Serra de Tramuntana foothills, you’ll often find these drinks alongside traditional foods, underscoring a rhythm of celebration rooted in place and history.