- Thread starter poochie77
- Start date
Mama juana
Mirador:
Where is it never spelled 'mamajuana'??? :nervous:
Because in DR it's ALWAYS spelled MAMAJUANA...
Some people get so technical about everything!!! I think you NEED some MAMAJUANA... :bandit:
poochie77: I was taught by my Dominican fiance, that the perfect way to prepare MAMAJUANA is to pour 1/2 liter of red wine, 1/2 liter of honey and as much rum (BRUGAL, preferably) as the bottle will take! The roots have to have been 'cured' prior to that, meaning that you have to repeat that process a few times, and leave the liquid in with the roots for a week at a time, until when you taste it, it tastes sweet and intoxicating!!!
Good luck!!
MQ
Where is it never spelled 'mamajuana'??? :nervous:
Because in DR it's ALWAYS spelled MAMAJUANA...
Some people get so technical about everything!!! I think you NEED some MAMAJUANA... :bandit:
poochie77: I was taught by my Dominican fiance, that the perfect way to prepare MAMAJUANA is to pour 1/2 liter of red wine, 1/2 liter of honey and as much rum (BRUGAL, preferably) as the bottle will take! The roots have to have been 'cured' prior to that, meaning that you have to repeat that process a few times, and leave the liquid in with the roots for a week at a time, until when you taste it, it tastes sweet and intoxicating!!!
Good luck!!
MQ
Also, let me add a little history. Just like smoking pot, mamajuana originated as a medicinal potion, there are different recipes for different ailments... the reason for the predominant bitter taste... Somewhere along the line someone decided to exploit the potion as a recreational beverage...
Mirador:
Yes, your etymology was right!!
Now, go have some mamajuana or smoke some pot, and LIGHTEN UP!!!
MQ
Yes, your etymology was right!!
Now, go have some mamajuana or smoke some pot, and LIGHTEN UP!!!
MQ
MAMAJUANA
1) The reason that mamajuana tastes bitter the first time you make it is because the wood, leaves and spices inside are too new.(green)
2) Generally, one would put cheap gin in the bottle for approx. 6 weeks to get the bitter out, then pour it out and make your first mix. Often times, the first batch is a bit bitter anyhow, and you should consider getting it out of the bottle into another bottle so as to stop the process. The second batch will be smoother, and so on. As time goes on, the longer you leave it in the bottle, the smoother it gets. I have run into some stubborn bottles that took as much as 3 months to "cure".
3) The mix.... Approx. 90% dark rhum, 8% honey, 2% cheap red wine and some people add a couple of secret ingredients. (small box of raisins is good)
4) There is no set rule about how sweet you make it. The best thing to do is make up 3/4 of the bottle, shake well, and adjust it to taste. It will taste more or less the same when fermented-aged as when you first make it. The difference is that it will be a whole heck of a lot smoother.
5) The bottles seem to last forever, and just get better and better. I don't think there is any limit as to how long they last. As time goes on, you will find that the mix ages very quickly. My bottles age the mix overnight.
Enjoy, Marco.
1) The reason that mamajuana tastes bitter the first time you make it is because the wood, leaves and spices inside are too new.(green)
2) Generally, one would put cheap gin in the bottle for approx. 6 weeks to get the bitter out, then pour it out and make your first mix. Often times, the first batch is a bit bitter anyhow, and you should consider getting it out of the bottle into another bottle so as to stop the process. The second batch will be smoother, and so on. As time goes on, the longer you leave it in the bottle, the smoother it gets. I have run into some stubborn bottles that took as much as 3 months to "cure".
3) The mix.... Approx. 90% dark rhum, 8% honey, 2% cheap red wine and some people add a couple of secret ingredients. (small box of raisins is good)
4) There is no set rule about how sweet you make it. The best thing to do is make up 3/4 of the bottle, shake well, and adjust it to taste. It will taste more or less the same when fermented-aged as when you first make it. The difference is that it will be a whole heck of a lot smoother.
5) The bottles seem to last forever, and just get better and better. I don't think there is any limit as to how long they last. As time goes on, you will find that the mix ages very quickly. My bottles age the mix overnight.
Enjoy, Marco.
Fill Your Bottles First!!
Just a note of interest. Dominican Customs will not let you take an empty bottle out of the country, by empty I mean without any liquid in it. When you buy it in it's raw state, you should add your wine and rum before you go to the airport. It is considered an agricultural product in its raw state, a big no no.
You might get by at some airports, but Punta Cana is one of the worst, first thing they ask you. I remember 2 years ago in POP airport, filling bottles so we could get to our boarding area. I assume this applys to other countrys as well as the US.
Just a note of interest. Dominican Customs will not let you take an empty bottle out of the country, by empty I mean without any liquid in it. When you buy it in it's raw state, you should add your wine and rum before you go to the airport. It is considered an agricultural product in its raw state, a big no no.
You might get by at some airports, but Punta Cana is one of the worst, first thing they ask you. I remember 2 years ago in POP airport, filling bottles so we could get to our boarding area. I assume this applys to other countrys as well as the US.