A Caribbean Treat

Mama Juana is a traditional Dominican herbal infusion, typically crafted with rum as the base spirit. While some experimented with either: Whiskey, Vodka, and Scotch, Rum remained the most authentic choice, as it reflected the island’s sugar cane heritage — the foundation of its cultural and botanical identity.

Dominicans often personalized their Mama Juanita with their preferred or flavored fruit and/or spirit.  They also enhanced the infusion with ingredients with fresh or dehydrated ginger and raisins to add complexity to the flavor.

Step-by-step process:

1. Liquefied the honey: Honey is added into the bottle first to balance the bitterness. 
2. Added  the Spirit:  into the bottle  until the herbs were fully submerged.
3. Sealed  the bottle: A cork or stopper was used to securely seal the bottle.

There are those who continue the habit of pre-cleansing the chips.  

The length of infusion and the preparation of the fruits influenced the intensity and maturity of the flavor. Traditionally, Mama Juana reached optimal taste, with the contents being periodically shaken once sediment begin to form.

1. Once the infusion was complete, 1 ounce of the curation is carefully poured into glass retaining its contents.
2. Equal parts of a favorite or flavored spirit were complemented.
3. It was enjoyed either straight or over ice. 

The combination of roots, are bold and woodsy, spiced with cinnamon, clove, anise and ginger.  The resulting beverage carries a deep, dark hue and rustic, spiced notes — flavors that echoed the spirit of the island over seven decades ago, sweetened with a subtle hint of fruit.