Across various Caribbean cultures, you can find some version of mauby, a classic bittersweet brew served over ice. Though it is traditionally served without alcohol, the spiced, aniseed-laced amber drink has always been more of a grown-up beverage. Mauby is enjoyed year-round, but its bouquet of clove, star anise and cinnamon is reminiscent of mulled wine at Thanksgiving and Christmas fruitcake in December. Try it with rum in a Mauby Mojito or with Scotch whisky in the Moko Jumbie.
- 2 cinnamon sticks
- 2 star anise pods
- 5 pieces mauby bark
- 10 cloves
- 2 bay leaves
- 1 teaspoon aniseed
- 3/4 cup white sugar, plus more for sweetening to taste
- 3 cups water, plus 10 cups of water, divided
- Add spices, sugar and 3 cups water to a saucepan, and boil on the stovetop for 20 minutes. Allow concentrate to cool.
- Pour the concentrate into a large bowl, then mix in 10 cups of cold water.
- Sweeten with additional sugar to taste.
- Strain and pour into a jug. Serve cold or with ice.