Without Casa Camacho’s custom gin, gaseosa and sweet vermouth, it will be difficult to get the exact balance of flavors and aromas as the Yayo served at its bar of origin in Madrid. But the drink is forgiving (Ambrosio and his employees never measure the ingredients), and even outside of Spain, it’s possible to get close.
Casa Camacho uses Larris dry London-style gin, which is 30 percent ABV, but opt for the lowest-proof gin you can find, and try to source a sweet vermouth from Spain. The hardest ingredient to find in the United States is undoubtedly gaseosa, essentially sweetened soda water without any additional aromatics or flavoring. It’s common in Spain and Portugal, where it’s an obligatory ingredient in Tinto de Verano and other wine-based drinks. In the U.S., La Casera, the brand used at Casa Camacho, might be available at a Spanish grocer; otherwise, Sprite or 7UP will do in a pinch. The Yayo is best served with salty or pickled snacks, such as olives, potato chips, or a s lice of bread topped with chorizo or smeared with Gorgonzola.