The Palo de Mallorca is made from dark, dense and viscous medicinal plants. Its composition is based on an infusion of quina bark and gentian roots with burned sugar (caramel) and ethylic alcohol with an alcohol content between 25% and 36%.

The most iconic local alcohol in Majorca is Hierbas Mallorquinas, a traditional herbal liqueur that is a staple of Balearic culture. This drink is made by macerating a variety of local Mediterranean herbs—including rosemary, mint, sage, fennel, and chamomile—in an anise-flavored spirit. It is typically served as a digestif after dinner, either neat, chilled, or over ice, and comes in three varieties: dulces (sweet), secas (dry), or mixtas (mixed). Another famous spirit is Palo de Mallorca, a dark, thick liqueur made from cinchona bark and gentian root, which has a distinct bittersweet flavor. It was historically used as a medicinal tonic but is now enjoyed as an aperitif, often mixed with soda water. Majorca also boasts a thriving wine industry, particularly from the Binissalem and Pla i Llevant regions, where local grapes like Manto Negro and Moll produce unique, high-quality wines. Finally, the local gin from neighboring Menorca (Gin Xoriguer) is also widely consumed, often mixed with lemonade to create the refreshing "Pomada."