The Dominican Republic
Land of sand and tropical forests and dembow. And rum. Lots of rum. This was just my spring break interpretation of the island after one week, but it was a lasting one; I even left the island with my very own bag of bark. This, however, is not your standard fertilizer, but special Dominican aphrodisiac bark & herbs to be stewed with rum and wine and honey. It’s called mamajuana, and is consumed rather frequently on the island, though it seemed like it was mostly by tourists. I had a few different iterations of it, myself, and it is truly different depending on where you get it from, but no matter what, it is going to be sweet and best served over ice.
Online there is an endless list of recipes, none of which are specific on proportions, but all include wine, rum (preferably Dominican), honey, Dominican bark and herbs. I used the herb mix I bought in the DR, “seasoning” it with some rum for about a week and then cleaning that through a coffee filter so that it can be drank later on, though it smelled like it was a bit heavy on the anise. Once it was ready, I added my Brugal rum, some table wine and a heap of honey, as well as some clove and cinnamon and vanilla and raisins (supposedly the best-kept Dominican secret).
- 500ml dark rum (preferably Dominican)
- 250ml red table wine
- 4-10TB honey (however sweet you want it)
- optional: raisins
- optional: extra spices (cinnamon, cloves, vanilla, etc.)
It’s been stewing for several days now and I’ve gotta say that it smells delicious! This mason jar batch should result in about three cups of mamajuana, and I can keep adding more liquid to keep steeping for several years to come, and I look forward to sharing it with friends before graduation. My initial inclination was towards a Puerto Rican rum, but I was later convinced to restart with Brugal, a rum we picked up & found in abundance in the DR.