Mauby

Ingredients

Instructions

1. 1

   Rinse the mauby bark briefly under cold water to remove any dust. In a small saucepan, combine the mauby bark, water, star anise, cinnamon stick, and whole cloves.

2. 2

   Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 12 minutes. The liquid should turn deep brown and smell pleasantly bitter and spiced; avoid a hard boil, which can make the drink harsh.

3. 3

   Remove from the heat, cover, and let the infusion steep for 8 minutes to deepen the flavour without over-extracting too much bitterness.

4. 4

   Strain the infusion into a jug, pressing lightly on the spices and bark, then discard the solids. Stir in the brown sugar while the liquid is still hot so it dissolves completely.

5. 5

   Add the cold water to dilute and balance the bitterness. Taste and adjust by adding a little more cold water if you prefer a lighter drink.

6. 6

   Fill 2 glasses with ice cubes, pour over the mauby, and garnish with lime slices if using. Serve immediately for the most refreshing flavour.

Nutrition per serving

Notes

• •Mauby is traditionally pleasantly bitter; if you are new to it, start with this dilution and add a little more water or sugar to taste.
• •For a colder drink without watering it down too much, chill the strained infusion before serving instead of using extra ice.
• •If your mauby bark is cut very small or finely shredded, reduce the steeping time by 2-3 minutes to prevent excessive bitterness.
• •A few drops of Angostura bitters are sometimes added in Caribbean home versions, but they are optional and not necessary here.

Background