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Mama Juana

A traditional Dominican Republic herbal infusion blending rum, red wine, honey and a mix of roots and spices that infuses for 14 days to create a complex, slightly sweet digestif and tonic.
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Prep Time 15 minutes
Cook Time 14 days
Total Time 14 days 15 minutes
Servings: 16 2 oz
Course: Drinks and Beverages
Cuisine: Dominican Republic
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 16 ounces 2 cups light or dark rum
  • 8 ounces 1 cup red wine
  • 4 ounces 1/2 cup raw honey
  • 1 tablespoon dried allspice berries
  • One 3-inch cinnamon stick cracked
  • 1/2 teaspoon whole cloves
  • 1 tablespoon dried ginger root
  • 1/2 teaspoon anise seed
  • 1 tablespoon dried hibiscus flowers
  • 1 teaspoon dried oregano or oregano root
  • 1/2 teaspoon black peppercorns
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon dried thyme
  • 2 ounces 1/4 cup filtered water (optional)

Equipment

  • 32-ounce glass jar with lid
  • Measuring cups and spoons
  • Knife and cutting board
  • Cheesecloth or fine mesh strainer
  • Funnel
  • Storage bottles
  • Labels

Method
 

  1. Crack and bruise the cinnamon stick, allspice berries and other whole spices with the flat side of a knife to increase surface area.
  2. Pour 16 ounces of rum, 8 ounces of red wine and 4 ounces of honey into the jar and stir or shake for 1 minute to dissolve the honey.
  3. Add all cracked spices, dried ginger root, anise seed, hibiscus, oregano, peppercorns, nutmeg and thyme to the jar.
  4. Optionally add 2 ounces of filtered water, then close the jar tightly and label with the start date.
  5. Store the jar in a cool, dark place and shake vigorously for 20–30 seconds twice daily for the first 7 days.
  6. Shake the jar once or twice daily for the next 7 days to continue infusion.
  7. After 14 days total, line a strainer with cheesecloth and pour the liquid through into a clean bowl to remove all solids.
  8. Using a funnel, bottle the strained Mama Juana in dark glass bottles with tight-fitting lids and seal.

Notes

This infusion improves with age and the herbs can be reused for a second or third batch by adding fresh rum, wine and honey.