Cabraboc Palo de Mallorca

The unique black appetizer of Mallorca is made according to a traditional recipe of the seventeenth century. At that time, malaria was still widespread in Mallorca. To combat it, extracts of cinchona bark and gentian root were used. To preserve them, they were put in alcohol. This "medicine" was made tasty by mixing it with burnt and caramelized cane sugar and aromatic plants.

Palo Tonic with Cabraboc Palo de Mallorca

Ingredients

60 ml (2 fl oz) Cabraboc Palo

200 ml (6.5 fl oz) Tonic Water

Preparation

Pour the stick into a ball cup filled to 3/4 of its capacity with ice. Add the tonic. Garnish with lemon and a sprig of rosemary.