Palo Limsa

Mallorca’s Aperitif

Traditional Mallorcan aperitif liqueur, with an alcohol content of 30%.
Protected under the Geographical Indication Palo de Mallorca.

Production: This drink is obtained through the maceration and/or infusion of cinchona bark (Cinchona sp) and gentian root (Gentiana lutea), combined with sugar, caramelized sucrose, and ethyl alcohol.

The most common serving is Palo con sifón.

Tradition: Mallorca’s quintessential aperitif began its journey in the 16th and 17th centuries, like so many other liqueurs, as a medicine—specifically against malaria. To preserve the gentian and quinine infusions, they were mixed with alcohol, and sugar was added to soften the natural bitterness of both plants. From this process was born Palo.

Serving Suggestions: An excellent aperitif and a fine appetite stimulant. In Mallorca, Palo is traditionally consumed as an aperitif mixed with sparkling drinks—most commonly sifón, soda water. A glass served chilled, with a splash of lemon and gin, makes for a superb aperitif and an invigorating appetite booster.