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Mamajuana (Dominican Herbal Liqueur)

A traditional Dominican Republic herbal liqueur made by infusing rum, red wine, honey, and a blend of roots, barks, and spices for several weeks.
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Prep Time 15 minutes
Cook Time 28 days
Total Time 28 days 15 minutes
Servings: 32 ounces
Course: Drinks and Beverages
Cuisine: Dominican Republic
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 750 milliliters 25 ounces dark rum (151-proof or high-proof)
  • 250 milliliters 8 ounces red wine (bold, fruity variety)
  • 2 tablespoons honey raw or unfiltered
  • 3 pieces dried ginger root 1 to 2 inches each
  • 2 whole cinnamon sticks
  • 1 tablespoon whole cloves
  • 1 teaspoon allspice berries
  • 3 to 4 pieces dried eucalyptus bark optional
  • 2 pieces dried hibiscus flowers or 1 tablespoon dried hibiscus petals
  • 1 tablespoon dried hawthorn berries
  • 1 small piece fresh or dried turmeric root about the size of a pea
  • 2 dried ancho chiles or 1 small piece dried cayenne pepper
  • 1 whole nutmeg seed or 1 teaspoon freshly grated
  • 3 to 4 bay leaves

Equipment

  • 32-ounce glass bottle with tight-fitting cork or cap
  • Measuring spoons and cups
  • Small cutting board and knife
  • Fine mesh strainer or cheesecloth
  • Funnel
  • Glass jars for storage
  • Labels

Method
 

  1. Gather and inspect all dried herbs, spices, and roots, discarding any with off-smells or mold.
  2. Wash the 32-ounce glass bottle with hot soapy water, rinse thoroughly, and allow it to air dry completely.
  3. Break cinnamon sticks and ginger root into smaller pieces roughly the size of a thumb to increase surface area.
  4. Pour 750 milliliters dark rum into the bottle, filling it about three-quarters full.
  5. Add 250 milliliters red wine and 2 tablespoons honey, then swirl gently to combine.
  6. Add all herbs and spices to the bottle: ginger, cinnamon sticks, cloves, allspice berries, eucalyptus bark, hibiscus, hawthorn berries, turmeric, chiles, nutmeg, and bay leaves.
  7. Seal the bottle tightly with its cork or cap and label with the infusion start date.
  8. Store the sealed bottle in a cool, dark place and shake gently every 2 to 3 days to redistribute ingredients.
  9. After 2 weeks, open the bottle and taste a small sample to gauge flavor development.
  10. Continue infusing for a total of 4 weeks, tasting weekly until desired flavor intensity is reached.
  11. Strain the entire contents through a fine-mesh strainer lined with cheesecloth into a clean container, pressing gently on solids.
  12. Use a funnel to pour strained mamajuana into clean glass bottles, seal tightly, and label with completion date.

Notes

Serve as an after-dinner digestif or mix into cocktails. Store in a cool, dark place and shake before each use.