What People Drink in Santa Cruz de Tenerife: 6 Traditional Beverages

Santa Cruz de Tenerife sits between Atlantic trade winds and volcanic slopes, a geography that shapes what locals pour in glasses. The city’s bars and tascas draw on island agriculture—grapes grown on ash-rich soils, sugarcane distillates, wildflower honey, and tropical fruits.

Here, drinking is social and seasonal: Carnival nights call for rum and honey shots, while afternoons favor layered coffee liqueurs. In nearby valleys like La Orotava and Tacoronte, growers craft distinctive wines that flow into Santa Cruz restaurants and waterfront terrazas.

Ronmiel de Canarias is a protected geographical indication: a blend of Canary rum (typically molasses-based, column-distilled) and at least 2% honey, sometimes infused with citrus peel or spices. Bottled at 20–30% ABV, it’s filtered to a clear amber and designed to be smooth and approachable. The nose leans honeyed and floral, with hints of vanilla and orange zest; the palate is sweet but balanced by soft spice and a gentle rum backbone.

In Santa Cruz de Tenerife, Ronmiel is the classic post-meal chupito and a Carnival staple. Local distilleries on Tenerife, including producers around San Cristóbal de La Laguna, supply bars across the city. It’s served chilled or over ice at tascas near the port and tapas counters downtown, often as a friendly welcome pour. You’ll also find it in simple cocktails—topped with soda and a lemon twist—on warm nights along the Rambla or before concerts and verbenas.

Malvasía (notably Malvasía Aromática) has defined Canary wine for centuries. On Tenerife’s volcanic soils—Valle de La Orotava, Tacoronte-Acentejo, and Abona—growers craft dry, semi-sweet, and late-harvest styles, typically 11–14% ABV. Stainless steel preserves floral and stone-fruit aromatics in dry bottlings; passito versions concentrate apricot, orange blossom, and honey. The island’s ash-rich terraces and trade-wind cooling keep acidity bright, giving wines a saline edge and distinct mineral drive.

Historically exported as “Canary sack,” Malvasía was famed in 16th–17th century England and even cited by Shakespeare. Today, Santa Cruz wine bars pour glasses alongside local goat cheese and almond pastries. Order a chilled Malvasía in the city or at tasting rooms up in La Orotava and Puerto de la Cruz. It pairs well with grilled fish, salty papas arrugadas, or as a dessert pour after quesillo, capturing the coastline’s sun and the mountain’s shadow in a single glass.

Listán Negro is Tenerife’s signature red grape. In Tacoronte-Acentejo and La Orotava, some wineries still use partial or full carbonic maceration, yielding bright, juicy reds with red cherry, black pepper, and volcanic ash notes; others ferment traditionally for more structure and spice. Alcohol typically runs 12–13.5% ABV. Aging varies from stainless steel to used oak, preserving freshness while adding subtle clove and cocoa tones.

Culturally, Listán Negro is the red you drink at family-run guachinches in the north and at casual restaurants in Santa Cruz. It shines with grilled pork, goat stews, and chorizo de Teror sandwiches you’ll find across the islands. In the capital, sommeliers often highlight single-vineyard bottlings that show Tenerife’s microclimates—cooler, wind-swept plots near La Laguna, warmer exposures toward Güímar. Order a glass by the waterfront, and you’ll taste why locals reach for Listán with everyday meals and festive gatherings alike.

The Barraquito is an island-born coffee cocktail that doubles as a dessert. Built in a glass with visible layers, it typically includes sweetened condensed milk, Licor 43 (a vanilla-citrus Spanish liqueur), a shot of espresso, frothed milk, lemon zest, and a dusting of cinnamon. Alcohol strength depends on the liqueur pour, but a standard serving is gentle—roughly 5–10% ABV overall. Aromas combine caramelized milk, espresso crema, and vanilla spice; the first sip is sweet and silky, finishing with citrus oils and warm cinnamon.

While recipes vary by café, the Barraquito Especial with liqueur is the norm in Santa Cruz and nearby San Cristóbal de La Laguna. Locals order it after lunch, as a mid-afternoon pick-me-up, or to cap a night out when a digestif feels too strong. It’s as much ritual as recipe: waiters present the glass so each stratum shows, inviting you to stir lightly before drinking. Taste it at historic cafés around Plaza de España or in La Laguna’s pedestrian streets.

Beyond honeyed liqueurs, Tenerife produces straight rums from molasses distilled on column stills and matured in oak—often ex-bourbon barrels. Añejo expressions typically sit at 37.5–40% ABV, with aromas of caramel, toasted sugar, vanilla, and a faint saline note carried by the island’s humid Atlantic air. On the palate, expect medium body, toffee, and gentle spice, with short-to-medium oak tannin framing the finish.

In Santa Cruz bars, añejo rum pours into classic highballs—cuba libres with a lime wedge—or is sipped neat. Local brands from distilleries near La Laguna are common behind the counter. You’ll find these rums at music-filled verbenas, during Carnival nights, and at seaside terrazas where the breeze softens the oak. Order a simple rum and cola before a concert at the Auditorio or pair a neat pour with dark chocolate desserts in the city’s contemporary restaurants.

Tuno indio (Opuntia ficus-indica) thrives on Tenerife’s dry slopes, and distillers transform its magenta pulp into a vivid liqueur. Producers crush the ripe fruit, macerate it in neutral alcohol or young rum, sweeten lightly, and filter to a jewel-like hue; bottlings usually run 20–25% ABV. Aromas suggest raspberry, watermelon rind, and earthy cactus; the flavor is gently sweet with a soft, berry-like acidity and a clean, herbal edge.

In Santa Cruz, tuno liqueur serves as a chilled after-dinner shot or a colorful accent in spritz-style cocktails. Look for it in bars that champion Canary products and at mercados featuring island-made bottlings from La Laguna. It pairs well with fresh goat cheeses and citrus sorbets, echoing Tenerife’s sun-baked orchards. Order it as a palate refresher after seafood or as a low-proof sipper during warm evenings along Avenida Marítima.