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Mama Juana

Mama Juana is a traditional Dominican herbal liqueur made by infusing rum, red wine, and honey with a blend of dried herbs and roots.
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Prep Time 15 minutes
Cook Time 7 days
Total Time 7 days 15 minutes
Servings: 15 servings
Course: Drinks and Beverages
Cuisine: Dominican
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 bottle 750 milliliters dark rum
  • 1 bottle 750 milliliters red wine
  • 1 cup raw honey
  • 1 piece dried hojarasca or bay leaves approximately 2 inches
  • 1 piece dried cinnamon bark approximately 2 inches
  • 4 to 5 dried cloves
  • 1 piece dried ginger root approximately 1 inch, sliced
  • 3 to 4 allspice berries
  • 1 piece dried anise seed or 1/2 teaspoon anise powder
  • 2 to 3 dried whole nutmeg pods or 1/2 teaspoon grated nutmeg
  • 1 piece dried licorice root approximately 1 inch (optional)

Equipment

  • 750-milliliter glass bottle with lid
  • Measuring cups and spoons
  • Fine mesh strainer or cheesecloth
  • Funnel
  • Wooden spoon
  • Small glass jars

Method
 

  1. Rinse your 750-milliliter glass bottle thoroughly with hot water and allow it to air dry completely.
  2. Pour the entire bottle of dark rum into the prepared glass bottle.
  3. Add the bottle of red wine and stir gently with a wooden spoon to combine.
  4. Pour in the raw honey and stir for 1 to 2 minutes until it is fully dissolved and evenly distributed.
  5. Add the dried botanicals: hojarasca, cinnamon bark, cloves, ginger, allspice berries, anise, nutmeg, and licorice root into the bottle.
  6. Seal the bottle tightly with a lid and place it in a cool, dark location away from direct sunlight.
  7. Let the mixture infuse for 7 days, gently shaking the bottle once every 2 days.
  8. After 7 days, open the bottle and taste the infusion; if desired, adjust by adding more honey or a splash of wine.
  9. Strain the liquid through a fine-mesh strainer or cheesecloth into a clean container, pressing gently on the solids to extract remaining liquid.
  10. Use a funnel to transfer the strained Mama Juana into glass jars, seal them tightly, and label with the date.

Notes

Reserved herbal solids can be used for a lighter second infusion, and finished Mama Juana improves with age when stored in a cool, dark place.