There are countless variations on how to make Mama Juana, but here's the most conventional way:
Fly down to the Dominican Republic and buy yourself a "dry" mixture of Mama Juana ingredients (local leaves, sticks, and roots) in a sealed bottle.
NOTE: Canadian or American customs don't allow you to bring back foreign wood products into the country, so you'll want to make your own Mama Juana down on vacation the DR or bring back a premade, ready-to-drink bottle to enjoy with friends.
Pour light or dark Dominican rum into your bottle of bark and herbs. Let steep for at least 3 days, then pour away the rum. The longer you steep, the greater the flavour and potency.
Add your own blend of light/dark rum, red wine, and honey into the bottle of cured bark. Most Dominicans mix in about a third rum, two thirds red wine, then a few ounces of honey, but feel free to experiment. It's also not uncommon for people to throw in cinnamon, raisins, strawberry, molasses, or even turtle genitals for added taste (and purported Viagra-like qualities).
PRO TIP: Ask your resort's bartender what they recommend as his or her favourite Mama Juana mixture. They'll be happy to help.
Drink and enjoy! The most common way is at room temperature, neat (in a cocktail glass with no ice) or as a shot. Moreover, feel free to try cocktail different mixes, such as with soda water, Irish cream, iced tea, or juice.
NOTE: Mama Juana has an alcohol content of approximately 30%. You'll want to drink it sparingly as it's famous for having a kick!
Well, that depends on the ratio and type of ingredients used. Most travellers report that Mama Juana tastes like a port or strong mulled wine. Others liken the flavour to something like Jägermeister, due to the herbal ingredients. The best way to find out for yourself is to visit the Dominican Republic and enjoy a fresh, local concoction.
Take advantage of AMA Travel's Best Price Guarantee on vacation packages online:View Punta Cana, DR All-Inclusive Deals Now