Garrot 3 caires stick

Volume: 700 ml

Alcohol degree: 25º

Garrot Jordi Perello

Our Garrot is made from burnt sugar, cinchona, gentian and other aromatic seeds, together with alcohol, water and sugar, without any artificial product. appetizer stick

This liqueur, which has the Protected Geographical Indication seal, is a dark-colored spirit drink obtained by maceration and/or infusion of cinchona bark and gentian roots, with sugar, caramelised sugar and ethyl alcohol.

The origin of Majorca stick It is linked to the medicinal properties of its two main ingredients: gentian and cinchona or palo quina, native to South America, which contains various substances —such as quinine— that give it a bitter and astringent taste, but with healing properties. Already in the 16th and 17th centuries the stick was used as a medicinal drink.

In the mid-19th century, thanks to the incorporation of other ingredients such as alcohol and fig, grape or carob sugar concentrates, which improved its bitter taste, it became the favorite appetizer of the islanders. Since then this exquisite liqueur has been evolving and improving until it is currently one of the traditional liqueurs of Mallorca.

The palo de Mallorca has found new applications in cocktails or cooking. Thus, the peplib cocktail combine the stick with orange juice and vanilla ice cream. Or calamandria, which adds bitters and ice. For its part, the ramonet mix mixes stick with blood orange juice, soda and chopped smell. also found good accompaniment in kitchen, especially in poultry such as duck glazed with spices or smoked pigeon with vegetable vinaigrette and a jelly of this precious liqueur.

If you are a classic, there is nothing better than continuing with its more traditional consumption: mixed with carbonated drinks, such as siphon, or combined with a few drops of lemon and gin. An appetizer that you should try if you want to work up an appetite for a hearty Majorcan meal.