Mama juana is several things -- a heritage drink of the Dominican Republic, an aromatic digestif, a potent liqueur -- but it's primarily infused alcohol. Mama juana results from steeping a mix of aromatics, such as star anise, cinnamon and whole clove, in dark rum, red wine and honey. Mama juana aromatic mixes sold in the U.S. that comply with U.S. Department of Agriculture and U.S. Food and Drug Administration guidelines come in tamper-proof bottles and polyvinyl bags.
Curing and Macerating
Fill a bottle with equal parts red wine and dark rum sufficient to cover the aromatics and seal it. Let the aromatics cure for five days and pour off the alcohol. Fill the bottle with dark rum, red wine and heated honey; there isn't a right or wrong when it comes to proportions, but 5 parts dark rum to 4 parts red wine to 1 part honey is a suggested starting point. Seal the bottle, shake and let the aromatics macerate for at least five days.
A.J. Andrews' work has appeared in Food and Wine, Fricote and "BBC Good Food." He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. Andrews received formal training at Le Cordon Bleu.