Preparation
Basically, Mama Juana is a mixture of bark and herbs left to soak in rum (most often dark rum but the use of white rum is not uncommon), red wine and honey. The solid ingredients (local leaves, sticks and roots) vary from region to region but usually include some of the following:
- Anamú (Petiveria alliacea)
- Anis Estrellado (Illicium verum)
- Bohuco Pega Palo (Cissus verticillata)
- Albahaca (Ocimum basilicum)
- Canelilla (Cinnamodendron ekmanii)
- Bojuco Caro (Princess Vine)
- Marabeli (Securidaca virgata)
- Clavo Dulce (Whole Clove)
- Maguey (Agave spp.) leaves
- Timacle (Chiococca alba)
In addition to the above standard recipe, it is common for individuals to add other ingredients such as cinnamon, raisins, strawberry, molasses, and lemon or lime juice. The concoction is usually kept at room temperature and served in a shot glass. As with many other alcoholic drinks the longer the maker lets it sit the better it tastes.
Recipes for what to do with this concoction vary a bit, but common advice from Dominicans is to first remove the bitterness from the elements above by soaking in red wine for a week or so, turning every once in a while, then throwing the wine out. Then, fill the bottle of soaked bark/herbs with 1/4 honey and 3/4 dark rum, possibly adding vanilla, ginger or cinnamon sticks if you like those flavors. After a few days, drink, then repeat the honey/rum mixture until the flavor of the bark/herbs disappears. Some say you can do this 15 to 20 times, while others say a single concoction of bark/herbs can be used for years.
An Americanized way of making Mama Juana is to include red wine in the whole process, filling the bottle halfway with red wine, then topping it off with rum. Honey and vanilla are then added into the neck of the bottle. All the flavors are well-mixed within two weeks and the Mama Juana is then ready to drink.
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