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Old 10-23-2005, 08:00 AM   #1
VewCoorkPow

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does anyone know if the actual leaves and barks that are in the bottles can be found anywhere in Toronto, Canada. or in fact anywhere in Canada?
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Old 10-28-2005, 08:00 AM   #2
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Tom/XR,
The open-air restaurant was originally a garden restaurant until Nicole put a big roof over the entire area and concreted the floor. It was just too much every time it rained with the guests all crowding in behind the covered bar. When you see this huge roof you will understand why we get real nervous everytime the wind blows!

Samiam,
Glad to hear you're going to take up residence out here in the tip of paradise. Which lot did you buy? You can reach us at 538-0262 most anytime or at elmarinique@codetel.net.do
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Old 11-02-2005, 08:00 AM   #3
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P.s. Canadian winters for what they are, carry with them terrible colds and flues. Mamajuana was used as a cure all this winter and i must report that it worked better then any over the counter product by far!
ha. I took a liking to Mamajuana after landing here in February: last week had a chest cold... laryngitis, cough, fever.

Left Canada after a -45 F with windchill January. But not one cold in many years there.

Is Mamajuana a contrarian cure-all?

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Old 11-09-2005, 08:00 AM   #4
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Actually I have three websites:
www.elmarinique.com for the hotel and needs updating,

www.samana.net (over which my partner and I are having major differences/disagreement at this time)

and the newest, www.samanaonline.com which is up but still under construction as we work out the bugs. It's not even up on the search engines yet.
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Old 11-15-2005, 08:00 AM   #5
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Andy, I think that your formula is right.
Rum ( of any kind) and honey will do it.
Then it just needs time to cure.
I got one ( medio galon) from my cousin in Samana last year when I visited.
I asked everybody about curing it, but eventually received so many suggestions that I gave up.
Back here in Canada I used MountGay, and Applenton ( both rum) from the caribbean, and honey. Then I just put it away for a couple of months and voila.

I also learned that using Port ( Optima), because it contains alcohol and it is sweet, it works pretty well.
Mamajuana are cure with the time.

Andy, I am also from Samana ( now living in cold Montreal, Canada).

I am a Systems Engineer here in Canada and will move for good back to my beloved DR next summer.
I will be most likely opening some a little business and will start working on my land ( about 16 acres up in the moutain, in Los Cacaos)
I was down there 2 weeks ago for 2 weeks, and boy do I ever miss what I left.

Take care and good luck to you ALL down there.

Cheers
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Old 12-29-2005, 08:00 AM   #6
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Stay safe, compadre.

That sounds like one hell of a mamajuana waiting for you back home. I'd send you one from here if there were a way to get it to you. Next time, try to get stationed in Constanza like my Seabee buddy from Brooklyn (originally Barahona).

By the way, any of you guys see what's under those birkas yet???
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Old 12-31-2005, 08:00 AM   #7
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Originally posted by Andy B
Our open-air, oceanfront restaurant, Nicole's Oceanview, is in our small hotel, el Marinique, in Las Galeras. Andy, is that open-air by choice or the result of the encounter with the hurricane that you described in the Isabel thread? LOL. I am hungry! I wish I could stop by now ... but we'll plan a trip sometime!
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Old 01-13-2006, 08:00 AM   #8
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Andy:

Past the VIlla Serena Hotel there are several houses and lots for sale, our is the last one on the cuast, reight before the little tip-mini peninsula- thingie I dunno how well I just explained myself.
We'll look you up next visit. Definately we'll stop by; Nicole's cooking is on my list of thing to try next visit.
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Old 02-07-2006, 08:00 AM   #9
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thank you everybody for the caring words.. hey by the way their is a way for you to send me a bottle. just empty out a small bottle of mouthwash and rinse it out good and then put it in it...make sur that the cap is on tight and make sure also that it is taped securely...i am the only dominican in my entire battalion but i have plenty of puerto ricans here to talk to and share music with.... by the way i need help with something that has been on my mind for a long time. does anybody have in their possesion or know how to get a hold of the original or copy of " manny manuels first cd as a solo artist". i am pretty sure that he made this before he recorded "rey de corazones". it was just after he left "los sabrosos del merengue". the entire cd is a whole bunch of old boleros that he sings. any info at all will be helpful.. thanks for the support
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Old 02-08-2006, 08:00 AM   #10
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I think the bitterness described has a lot to do with the mixture used. We've never had to pre-cure the wood nor throw away the first mix or two. And using gin? If I HAD to wash the mix, I'd do it with a neutral tasting alcohol such as rum, whiskey or even vodka before I'd use gin. Gin tastes like turpentine anyway. Yecch!!

Actually this stuff was first created here in Las Galeras by a guy name Negro many years ago. He's still here with his herbs, spices and "other" ingredients and will make up a bottle for you on the spot. We use two bottles: one about 4 years old for the initial aging and then transfer it into a decanter that has a mix about 6 years old for further aging and serving. It makes for a great digestive after a good meal, about like Barcelo Imperial or a fine cognac.
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Old 02-25-2006, 08:00 AM   #11
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http://dominicancooking.com/archives/articles/15.htm
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Old 03-01-2006, 08:00 AM   #12
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Originally posted by Andy B
After 4 or 5 slugs of mamajuana the flu magically disappeared,... at least until the effects of the alcohol wore off.
This is the mix we use in our restaurant.
The Flu, Mamajuana would even make Acute Pneumonia disappear!
Where's your restaurant?
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Old 04-09-2006, 08:00 AM   #13
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jimrx7, the best for you and all domincan soldiers there in Irak.

Take good care of your self and come back soon to our beloved Republica Domincana.

Viva Quisqueya!!
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Old 04-15-2006, 08:00 AM   #14
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I am glad this topic has come up...my bottle has very small black specks floating in it. I for one drink from it regardless but some who have sampled have been turned off saying.."are those bugs floating around?"
I explain that they are "wood chips" or "what gives it the kick" or "very expensive imported bugs".
Care to comment...(I personally don't care if they are bugs or not, but inquiring minds would like to know!)
Cheers
Toby
P.s. Canadian winters for what they are, carry with them terrible colds and flues. Mamajuana was used as a cure all this winter and i must report that it worked better then any over the counter product by far!
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Old 05-31-2006, 08:00 AM   #15
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Andy B,

A friend in Galeras!!

Pleased to meet you.

I was staying in Club Bonito this weekend. Me and my Girlfriend bought a lot last year. It is near Villa Serena and we go all the time to check out the property. We hope to build next year and eventually move there in three or four years. It is nice to meet a future neighboor!!

Next trip I'll definately look you up, please send me the hotel's phone number for reservations.
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Old 06-28-2006, 08:00 AM   #16
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Luis,
Into your bottle of mamajuana mixture of roots, herbs, leaves, spices, etc pour 3/4 regular brown rum and 1/4 honey. Vary the honey according to taste. Also, of the rum, about 10% or less should be 151 proof white rum. Into all this throw in a splash or two of grenadine. Add ingredients in the same proportion when the bottle gets low. The longer it ages, the better.

The original mix uses only rum and honey and this was actually a medicine used when the Dominicans got "la Grippe," the flu. After 4 or 5 slugs of mamajuana the flu magically disappeared,... at least until the effects of the alcohol wore off.
This is the mix we use in our restaurant.
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Old 07-14-2006, 08:00 AM   #17
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As has been alluded to already, there are variations on the Mamajuana Recipe.

I am pleased to post, with permission, Marco's recipe, from Rocky's Rock and Blues Bar.



Mamajuana

1) The reason the mamajuana is bitter 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.

3) You might leave the mix in for the six week period, and try again. If the wood inside was not too new, the next batch could be good. I have run into some stubborn bottles that took as much as 3 months to "cure".

4) The mix.... Approx. 90% dark rum, 8% honey, 2% cheap red wine and some people add a couple of secret ingredients.

5) 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 as when you first make it. The difference is that it will be a whole
heck of a lot smoother.

6) 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
Rocky’s Rock & Blues Bar
Sosua, RD




Have a big shot for me,

Gregg
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Old 07-15-2006, 08:00 AM   #18
Charryith

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Pib,
I can only report what I was told. Do you have any historical information regarding this? If you do, please share it as I too would like to know the real story.
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Old 07-20-2006, 08:00 AM   #19
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Originally posted by Andy B
Actually this stuff was first created here in Las Galeras by a guy name Negro many years ago. Can I have a grain of salt with that please? Either Negro is impossibly old, or he he was fibbing.
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Old 08-05-2006, 08:00 AM   #20
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hello everybody i am a soldier deployed here in iraq and i am of dominican decent from navarrete.. my father has one exceptional mamajuana at his home in new york that has been curing for 12 years now and i cant wait to open it when i get back from this hell. he also used old wood and leaves that he originally cured using bacardi 151. he also uses only like 1/8 of honey but that also has to do with how sweet you like it. he strictly uses barcelo imperial in the bottles that he makes for his brothers and friends.
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