📝 About This Recipe
A storied elixir of the Caribbean, Mauby is a refreshing fermented beverage crafted from the inner bark of the Colubrina elliptica tree. This deeply aromatic drink balances a complex, root-beer-like sweetness with a sophisticated bitter finish that dances on the palate. Effervescent and probiotic, it is a cooling masterpiece that captures the soulful, botanical heritage of islands like Puerto Rico, St. Kitts, and Trinidad.
🥗 Ingredients
The Botanical Base
- 1/2 cup Mauby Bark (dried pieces, rinsed)
- 2 large Cinnamon Sticks (Ceylon or Cassia)
- 3 whole Star Anise (to provide licorice notes)
- 6-8 pieces Whole Cloves
- 2 inch piece Fresh Ginger (sliced into rounds)
- 2 strips Orange Peel (pith removed)
The Sweetener & Liquid
- 12 cups Filtered Water (divided into 4 cups for concentrate and 8 cups for dilution)
- 2 cups Brown Sugar or Demerara (adjust to taste preference)
- 1 teaspoon Vanilla Extract (high quality)
The Starter (The 'Pie')
- 1 cup Active Mauby Starter (reserved from a previous batch or 1/4 tsp active dry yeast as a shortcut)
👨🍳 Instructions
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1
Begin by creating the 'bitters' concentrate. In a medium stainless steel pot, combine 4 cups of filtered water with the mauby bark, cinnamon sticks, star anise, cloves, ginger, and orange peel.
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2
Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 20-25 minutes. The liquid should turn a very dark, opaque brown.
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3
Remove the pot from the heat and allow the concentrate to steep and cool completely to room temperature. This allows the tannins in the bark to fully develop.
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4
Once cooled, strain the concentrate through a fine-mesh sieve or cheesecloth into a large glass gallon jar or fermentation vessel, discarding the solids.
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5
Add the remaining 8 cups of filtered water to the jar to dilute the concentrate.
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6
Stir in the brown sugar and vanilla extract. Whisk vigorously until the sugar is completely dissolved. Taste the mixture; it should be very sweet and quite bitter, as the sugar will fuel the fermentation.
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7
Introduce the 'starter.' If using a 'pie' (liquid from a previous batch), stir it in now. If starting from scratch, sprinkle the active dry yeast over the surface and let it sit for 5 minutes before stirring.
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8
Cover the mouth of the jar with a clean kitchen towel or cheesecloth secured with a rubber band. This allows the ferment to breathe while keeping out dust and fruit flies.
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9
Place the jar in a warm, dark spot in your kitchen. Let it ferment for 24 to 48 hours. You will know it is working when a thick, frothy white foam (the 'head') forms on the surface.
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10
After 2 days, taste the brew. If it has a pleasant tang and carbonation, it is ready. If you prefer it more fermented, let it go another 24 hours.
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11
Skim off any excess foam from the top. Pour the liquid into swing-top glass bottles, leaving about an inch of headspace at the top.
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12
Seal the bottles and refrigerate immediately. The cold temperature slows the fermentation and helps the carbonation integrate into the liquid.
💡 Chef's Tips
Always use glass or stainless steel vessels; plastic can harbor bacteria and affect the delicate flavor. If you are new to the bitter flavor of Mauby, start with slightly less bark and increase the sugar slightly. Don't throw away all of your finished drink! Save 1-2 cups to act as the 'starter' for your next batch to ensure a consistent flavor profile. Be careful when opening fermented bottles; the natural carbonation can be quite powerful, so 'burp' them if they've been sitting for a while. If your Mauby doesn't foam, your environment might be too cold; move it to a warmer spot like the top of the refrigerator.
🍽️ Serving Suggestions
Serve ice-cold in a tall glass with plenty of cracked ice to temper the bitterness. Pair with spicy Caribbean dishes like Jerk Chicken or Curry Goat to cut through the heat. Add a squeeze of fresh lime juice just before serving for a bright, citrusy lift. For a modern twist, use it as a mixer with a dark aged rum and a splash of soda water. Enjoy as a digestive aid after a heavy meal, as the bark is traditionally used for its medicinal properties.