In Memory Of Karen Nicole Smith, 1972 - 2016

How To Make The Most Refreshing Mauby Drink.


Mauby is one of those classic refreshing drinks you’ll find throughout the Caribbean. Other than freshly squeezed orange or grapefruit juice, we’d have a tall glass of mauby with our beloved “Sunday Lunch”. As I’ve  mentioned before, the biggest meal of the week in the Caribbean is usually the Sunday lunch, so it’s one of those fond memories we have of growing up on the islands. With a unique sort of liquorice flavor, mauby must be enjoyed cold to really appreciate it… especially on a hot day. You can certainly find the mauby concentrate sold under many labels in the Caribbean, but nothing beats making your own from the ‘bark’ which is easily available in most West Indian food marts.

In this recipe I’ll show you how to make your own concentrate which can be stored in the fridge for the next time you get a craving for this lovely drink. All you’ll have to do is add water and sweeten to taste and you’re good to go.


You’ll Need…

4 cups water
10 mauby bark
2 cinnamon sticks (small)
2 (4 inch) pieces of orange peel (dried)
nutmeg (see note below)
3-4 cloves

Note: If cinnamon is not your thing, you can leave it out but note that it does add a nice overall flavor to the drink. The nutmeg is totally optional.. if you have a whole one, simply crack off half and add it to the brew (half).

In a deep saucepan place all the ingredients and on a med/high heat, bring it to a boil.

You now have two options. If you’re intention is to make this mauby juice immediately, allow it to simmer for about 30 minutes. If you’re like me and in no rush, all you do is allow it to go for 5 minutes at a rolling boil, then turn off the stove, cover the pot and allow it to steep for about 5 hours. I usually allow it to steep overnight for best results. Both options gives you a mauby concentrate. All you have to do is … for every cup of concentrate add 2 cups of water, then sweeten to your liking. For the perfect glass of mauby, I usually sweeten with cane sugar and hit it with a couple drops of Angostura bitters… top with crushed ice and a slice of lime or lemon!

* Strain and store in a glass (or plastic I guess) in the fridge.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

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  1. Michael
    October 27, 2022 / 10:45 pm

    I remember when I was younger I would sneak a come because I like the flavor. I always felt like it was like a seltzer type feeling in your mouth at the end of the palate. Am I wrong?

  2. Anna Doward
    May 12, 2020 / 9:22 pm

    I remember my Mother also would add some annise seed or leaves and it give the Maubi a real nice flavor

  3. Merle
    November 8, 2017 / 11:31 am

    Hi Chris,
    Thank you for the Mauby recipe if I am using ground nutmeg how much should use.


  4. Pamela Culley
    October 6, 2017 / 12:16 pm

    Can you show us how to make local fruit wines?

  5. johnny
    June 8, 2017 / 8:51 pm

    The drink mauby its good for what?they tell thats its good for cleanup its good for your face cutis and its like a viagra.and what more ?

  6. Griselle
    February 10, 2016 / 1:07 am

    I ferment mine. Makes it bubbly and smoother. I also like to add a little fresh ginger while fermenting.

  7. Sarafina
    November 10, 2015 / 7:40 am

    we add: Bay leaf, a couple of anise seeds and it perks it up.
    A bottle of old mauby does the trick for fermentation. Whenever you make, keep a bottle for the “leaven”.
    Give it a try Chris. (smile)

  8. Ian Abraham
    November 4, 2015 / 6:03 am

    The only spice I use is star anis

  9. September 19, 2015 / 4:39 pm

    Recently began fermentation projects and added Mauby to the list the other day. There were recipes that called for brewing yeast but I use ginger bugs instead. It came out absolutely delicious with very heavy carbonation. In fact, you have to burp the bottle within hours to keep it from exploding. The bitterness is diminshed by the brewing and it bubbles profusely!

    • Sjasja
      April 1, 2017 / 4:30 am

      Hi Ethalfrida, Im Sjasja

      Hope you’re doing well, I read your comment about your fermentation projects. Im into the same thing and was wondering what have you try so far?

      I have made p
      Ginger beer
      Pineapple wine/ mauby
      Pineapple vinager
      Beets kvass
      Lacto orange(no no)dont like it

      New on my list to try are:

      Kilju/ sugar wine
      Banana wine

      I have the milk and the water kefir

  10. Sandra
    August 21, 2015 / 7:00 pm

    This was great. Thanks!

  11. Ana Rivera
    May 31, 2015 / 2:40 pm

    You can get Mavi on Ebay!

  12. Ana
    March 21, 2015 / 8:37 pm

    You can make Mavi like they call it in Puerto Rico on Ebay. Plus I let it ferment under the sun until it gets all the bitterness out. White sugar and brown sugar are also added then placed in bottles with a cloth covering the tops.

    • Ana Rivera
      May 31, 2015 / 2:35 pm

      I make it in gallons and place it on a sunny window to ferment. It takes sometimes 8 to 12 hours sometimes longer to get the bitter out. I just take a nail and make a hole on the cap to let the bitter bubbles run out while it ferments.. Oh and I use 1 oz of ginger..

  13. Deb
    December 4, 2014 / 1:47 am

    It may be helpful to note that mauby bark comes from the buckthorn tree.

  14. August 30, 2014 / 12:50 pm

    Buying ingredients now

  15. Jill
    August 23, 2014 / 10:59 am

    Chris….I like to add a lil star aniseed and of course Kola and aniseed essence…

    Thanks for you great recipes, keep sharing our good island treats!

  16. ken
    May 17, 2014 / 6:26 pm

    Mauby is good for high blood pressure and diabetes. It keeps it under control.

    • Jill
      August 23, 2014 / 10:59 am

      very true Ken!

  17. Vernice
    May 17, 2014 / 4:07 pm

    Hi Chris, thanks for the recipe. Mauby is one of my favorite drinks and now I’ll make for it to last me longer. One thing is that I didn’t know that you can put nutmeg in it. Thanks again.

  18. Holl
    December 24, 2013 / 8:21 am

    Thanks for the recipe. Just found the bark at a west indian supermarket and I will try your version. I like that it tells me how to make the concentrate so I no longer have to buy from the supermarket

  19. elaine
    June 14, 2013 / 9:48 am

    hi chris that mauby is tasty

  20. eboni
    August 20, 2012 / 1:29 pm

    Love this drink! I found the recipe I want right here. Some places sell pre-made Mauby but I totally am on a mission to avoid processed health drinks. Thank you for posting this.

  21. Renata
    June 26, 2012 / 10:12 am

    Where did you get mauby sticks? I want some!

    • Ángel
      February 10, 2013 / 2:20 pm

      I can help you with that

  22. Dorsey Marshall
    May 6, 2012 / 6:06 am

    Hi Chris
    I had Mauby in Trinidad last September. In addition, I had Ox-tail for the first time. It was great. Thanks for all your recipes and videos. I really enjoy them.
    Pastor Dorsey Marshall

  23. Mamatater
    March 8, 2012 / 3:10 pm

    Hi Chris
    This site was recommended to me by some Trini friends who sware by it. I read your Mauby recipe which looks good however I will raise the comment from good to great if you add some aniseed. Either the herb / star anise when boiling or a few drops of aniseed extract before serving or a combination of both.

    Keep up the good work.

  24. March 4, 2012 / 3:10 pm

    Hi Chris! I just came back from my first trip to the Caribbean (Barbados) and had a suitcase full of rum, seasoning, spices and mauby cordial. I didn't realise what I purchased was only mauby and wasn't prespiced and sweetened so thanks for this as I fell in love with the unusual sweet and bitter hit it delivered!

  25. sylvia
    February 23, 2012 / 4:05 am

    Hi Cris
    Mauby is one of my favorite drinks so I definitely will be try this version.
    Thanks for sharing.

  26. divainvegas
    February 9, 2012 / 12:57 pm

    Can't get bark in Vegas! Love Mauby..

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