Posts Tagged ‘Trinidad’

Making Mauby

Saturday, May 20th, 2006

The mercury was headed straight up last week — peaking at an unseasonably hot 94° F — making it an ideal time to try concocting a homemade batch of mauby. It seems as if every island has its own recipes… I borrowed from several and averaged, to make a sort of pan-Caribbean version. Definitely the wrong way to start out a proper experiment, but some of the ingredients sound too tasty not to use. First, I simmered the following for about 10 minutes:

mauby, cinnamon, bay, rosemary, marjoram, anise, cloves, nutmeg4-5 pieces mauby bark
2 sticks cinnamon (short)
2 bay leaves
2 Tbsp. fresh rosemary
2 tsp. dried marjoram
2 pods star anise
3 cloves
1/4 tsp. grated nutmeg
3 cups water

at the end of which, it had reduced quite a bit. I strained it — saving back the mauby bark — into a 3 gallon carboy, dropping the bark in as well. The mauby bark, incidentally, was $2.50/oz. from a local Caribbean grocery. It’s Bedessee brand. Next, I heated

2 cups brown cane sugar
2 cups white cane sugar
10 cups water

until the sugar dissolved, and allowed it to cool. This was added to the carboy, and shaken well. Finally, I pitched half an expired packet of Lalvin D47 yeast I found in the back of a drawer, figuring it couldn’t hurt, and just might help. Didn’t bother to proof it. To keep the nasties out, and just in case the yeast did decide to kick off an active fermentation, I affixed a waterlock, set it in a warm spot and waited.

a pitcher of maubyIt never really developed much of a head… oh, there was a layer of foam on top, and the waterlock was definitely working some, so there was CO2 being produced, but it was nothing like a rolling, active fermentation. I doubt that the D47 had much to do with it. A slight cap persisted for 5 days, at the end of which I decanted it into a pitcher for refrigeration, to halt any further yeast activity.

The verdict: DELICIOUS. Scrumptuously bitter, with lovely herbal and yuletide spice notes. Sweet enough to complement the bitterness — it didn’t even begin to ferment to dryness — without the syrupy heaviness of mauby made from concentrate. It also seems to lack the long, medicinal finish that I noted in the concentrate, but I have a bit of a cold now, so my palate isn’t really on its game. I can see why concentrated mauby is so popular — it’s a fair bit of work for a gallon of beverage — but I much prefer this stuff to R & L brand. Fill a glass with crushed ice, pour in the mauby, dash some Angostura bitters on top and swizzle until well-chilled… then kick back with some Kitch.

I’ve posted about mauby before, and wound up compiling a fair number of informative links in the process. If you’re interested in different recipes, purported health benefits, etc. then see “Mmmm… Mauby!”.

What’s your mauby recipe?

Mmmm… Mauby!

Sunday, April 17th, 2005

mauby labelUpdate: This post is far and away the most popular at Slakethirst, garnering hundreds of hits from searches for “Mauby” and related terms — there’s not much else on the Internet about mauby, it seems. I’ve recently made some mauby from scratch, and have posted a recipe if that interests you. If you arrived here looking for other information about mauby, I’d appreciate it if you left a comment, letting me know what you were hoping to find. –c


I stopped into an Afro-Caribbean grocery yesterday afternoon, hoping to find some Falernum — essential to the true Mai Tai, Rum Swizzle, Fog Cutter and others. No joy with the Falernum, but it’s hard to leave empty handed when confronted with a wealth of imported comestible curiosities. I purchased a bottle of “Sweet & Dandy Mauby Syrup” (and a can of Ghanaian palm nut puree, but that’s another story), hoping it would prove interesting.

Mauby (or “mabi,” “mawbi,” “maubi,” etc.), it turns out, is a much-loved bev in Barbados, Trinidad and Tobago, Puerto Rico, Cuba — all of the Caribbean, it seems. It derives its name from the central ingredient, the bark of the mauby tree, Colubrina arborescens (or is it Colubrina elliptica?), a buckthorn commonly referred to as “soldierwood” or “naked wood” in the States. Strips of the bark are steeped in boiling water, to which a hefty amount of cane sugar and a variety of spices have been added. On many islands, a portion of a previous batch is used as a starter, and the whole is left to ferment for several days. Fermented or not, it’s drunk ice-cold. (more…)