Let’s Talk about Mixology, Part 39

by Amer A. Vargas

Dominican Republic’s Mama Juana

Greetings from the Shaken…Not Stirred, a James Bond-themed hall bar at the Nickelodeon & Sensatori Punta Cana in the Dominican Republic. As a first-timer in this beautiful place, this writer would like to render homage to the host country by introducing to the rest of the world the particular drink every “good Dominican” enjoys in their own home whenever entertaining visitors and friends. We are talking, of course, about the Mama Juana, a sort of home-brewed port wine, as they describe it — although the ingredients, as we are about to see, are not necessarily the same.

The most particular aspect of Mama Juana is that it is brewed using the bark from some local trees plus some herbs. Which ones?…well, they keep that secret to themselves!
The common Mama Juana drinker would find an empty bottle and stuff the required herbs and tree barks in it. He/she may even add some raisins to make the final brew a bit sweeter. Then he would fill the bottle with red wine and let it brew for about a week, discarding the wine after that. When the tree bark and herbs are fully saturated with the wine, he would pour in some honey (about 1/10th of the capacity of the bottle), top up the bottle with aged Dominican Rum (Brugal is the most popular choice)…and voilà, the Mama Juana is ready!

Some people like to switch out the rum for whisky. In any case, the concoction is served in a shot glass and taken under the “down in one” principle. Experienced drinkers suggest not taking more than two shots at a time and these are normally enjoyed as an opener to something else, like beer or lighter cocktails; any number over two would, obviously, lead to short-term happiness but also, most certainly, to some following-morning distress…

Drink responsibly and enjoy the upcoming Holiday Season! Cheers!

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world.

Let’s Talk about Mixology, Part 38

by Amer A. Vargas

The Old-Fashioned Old Fashioned

In this issue of the MBJ, we revisit old times and an old fashioned and classic cocktail— the Old Fashioned itself.

The recipe for this cocktail has changed since its creation more than a couple of centuries ago, but nowadays it is well established. As you are about to find out, it is very simple and quick to prepare!

The ingredients you need for this mix are: 2 oz. (6 cl.) of rye or bourbon whiskey, 3 dashes of Angostura bitters, 1 splash of club soda or still water, 1 refined sugar cube (or half a teaspoon), and ice cubes.

Naturally, the glass we use for this cocktail is an old fashioned cocktail glass (aka the lowball). Put the sugar in the glass and wet it with the three dashes of Angostura bitters and a splash of club soda or water. Stir a few seconds and crush a little bit of the sugar with a wooden muddler. Rotate the glass so the mix lines the inside wall of the glass. Next, add a few ice cubes and pour the rye whiskey or bourbon according to the drinker’s preference. Stir the whole mix and finish by decorating with an orange slice or an orange-peel twist.

For those who like a little caramel flavor, changing the refined white sugar to brown or demerara sugar will do the trick.

To the old times, and the great new times to come, cheers!

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world.