The Yayo was invented at Casa Camacho decades ago and remains exclusive to this bar. The drink balances gin's botanicals with vermouth's herbal sweetness and the subtle sparkle of gaseosa. Food media has called it the quintessential Madrid cocktail—subtly sweet, aromatic, refreshing, and easy-drinking. Created as a twist on the vermouth tradition, the Yayo represents Madrid's aperitif culture at its most inventive.
Tips from diners
Order a Yayo—it's only served here. The bartender has the recipe dialed in perfectly after nearly a century.
Ask the bartender about the origins—the story of how the drink got its name is as good as the cocktail itself.
House vermouth served cold and precise, Madrid tradition.
Tips from diners
If you skip the Yayo, order the vermouth straight—it's poured with the same care as any craft cocktail.
Marinated anchovy fillet on bread.
Tips from diners
These are simple and perfect—the quality of the anchovy and bread is what matters. Try a few with vermouth.
Golden croquettes, house-made daily.
Tips from diners
Come before 2 AM for warm croquetas fresh from the kitchen—after midnight they sit too long.
Crispy fried potatoes with alioli and spicy sauce.
Tips from diners
Order this alongside the Yayo—the salt and spice pair perfectly with the cocktail's balanced sweetness.
Casa Camacho opened in 1929 in Malasaña and is housed in a building that dates back to 1887 as a bodega. The bar is famous for inventing the Yayo, a drink created by the previous owner who wanted to invent something new—a mix of gin, sweet vermouth, and gaseosa (sweetened soda water). The drink was named for vermouth's geriatric associations. Nearly a century later, Casa Camacho remains the only place serving this cocktail, and the decor is practically unchanged from when it first opened.
Closed Sundays. Opens at 12:30 PM on weekdays—good for late lunch or early aperitivo before dinner.
The bar gets crowded around 6-8 PM, especially Friday and Saturday. Arrive earlier or later for breathing room.
This is a standing bar only—no tables. Embrace it. You'll stand at the same type of counter and lean against the same worn wood as people have for nearly 100 years.
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