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Everything You Need to Know About Mamajuana, Dominican Sangria

Image: cristianl

At hotel bars and resorts across the Dominican Republic, you’ll find large glass jugs stopped with corks and tipped sideways on metal stands. Inside the vessels, a dark purple concoction of booze and dried bark is the first clue that this drink is far from the Piña Coladas typically consumed by sun-baked tourists.

This mystery elixir, which kind of looks like Sangria, is actually Mamajuana. The country’s unofficial drink, Mamajuana is heartily consumed by natives and curious tourists alike as a type of cure all and (mostly for men) to boost the libido. That’s right, it turns out that soaking dried wood from certain trees is believed to give you, well, you get the idea.


“Mamajuana is a traditional Dominican herbal remedy, dating back to the original inhabitants of Hispaniola, the Taino Indians,” says Kevin Potter, who owns Sunrise Villa, a beachside luxury vacation property on the country’s northern coast. “Colonists adopted the remedy as their own, adding alcohol to the mix, and Dominicans use it as a folk remedy for what ails them. But it’s most famous as an aphrodisiac.” Locals swear by the effects of a daily dose of Mamajuana.

Every version of Mamajuana is a little bit different, depending on the region and who makes it, according to Potter. In the countryside, families pass down their own secret recipes from one generation to the next. Commonly used natural ingredients include anamu (an herb with a strong garlic-like aroma), bohuco pega palo (an evergreen perennial pine) and albahaca (basil), all of which help with blood flow and circulation.

Once the ingredients are procured and dried, they’re put into glass bottles and mixed with a combination of a half cup each of red wine and honey. The bottle is then filled the rest of the way with white or dark rum, left to steep and macerate and then enjoyed as a shot at room temperature.

All throughout the D.R., it’s easy to find commercially made versions of Mamajuana from brands like Kalembú and Karibú at resort and airport shops. They’re generally sold in bottles with herbs only, no liquid added. Potter points out that while it’is legal to bring the concoction back to the U.S., some tourists say customs can be a little suspicious. He suggests carting it home carefully wrapped in checked luggage.

Mamajuana at Sunrise Villa. Kevin Potter

But there’s another option. Henry Alvarez is the founder of Don Zavier Mamajuana, which sells a packaged blend of herbs and roots, the recipe of which dates back four generations. The product comes with instructions on how to prepare Mamajuana and can be found at The Mamajuana Store, Amazon, Etsy and other online retailers. “Our blend is balanced, which allows for a vibrant but smooth taste,” says Alvarez. Too much of one or two of the bitter roots in the blend will make it too rough or too strong, according to him.

The recipe ratio Alvarez often sees is 40 percent sweet red wine, 40 percent rum and 20 percent honey, though these days people are mixing it with everything from vodka to moonshine. “Rum and honey is definitely what we recommend. Many people find the combination to be smooth and consistent.”

Way more unusual, says Potter, is a seafood version made with conch, snails and octopus. But no matter what you mix it with, he cautions to keep in mind that Mamajuana is a lot more potent than Sangria.

And if mixing tree bark and booze sounds too strenuous for your Saturday night sipping ritual, there’s yet another option. Candela, a bottled version of Mamajuana, was released last January, making it the first batch of its kind commercially available in the States. The rum-based product is made in the same traditional way as the DIY jug version, down to the local Dominican honey used, except it’s then filtered and aged in American oak for one year. What emerges from the bottle is more like an amaro than Sangria: light and herbal with subtle notes of clove and cola and a long, honeyed finish.

“Many DIY Mamajuanas can be syrupy,” says Candela founder Alejandro Russo. “But we’re striving for something that’s more like a straight spirit, mellow enough to drink on its own but can also work well in cocktail.”

As to its reputation on the island as “liquid Viagra,” “People can believe what they want,” says Russo. “The truth is Mamajuana is a beautiful drink all by itself. But if you happen to get a little boost from it, that’s good, too.”