Putting rum, red wine, honey, tree bark and a selection of herbs in a bottle and leaving them to soak for a couple of months might sound like madness, but in the Dominican Republic they do it all the time

Russia has vodka. Scotland has whisky. Mexico has tequila. It seems that every country in the world has its own traditional drink, the recipe for which has been handed down through the generations, and the Dominican Republic is no exception. Mamajuana is a unique concoction which can trace its origins back over 800 years, and its development can be linked directly to the history of the Dominican Republic itself.

First invented by the Taino Indians, indigenous pre-Columbian inhabitants of the Bahamas and the Antilles, at first Mamajuana was a non-alcoholic drink similar to tea, which combined a special blend of herbs with the bark of various trees to create a natural stimulant with curative properties. It was also soon discovered to be aphrodisiacal; it is known by many Dominicans today as 'liquid Viagra' and even 'Baby Maker'. As the Caribbean was discovered - and exploited - by increasing numbers of westerners, the recipe changed. Rum was added to the herbs and tree bark, along with red wine and honey to sweeten the flavour.

It is this recipe which is still used today, although there are as many variations and different methods of preparation as there are grains of sand on the Island's beaches. Some versions of the recipe even include animal parts, mostly taken from sea creatures; octopus, snail, clam and oyster have all found their way into Mamajuana at one time or another, and one of the most prized ingredients is the penis of the sea turtle - or Miembro de Carey as it is known by locals. Mamajuana has powerful healing properties that are renowned amongst Dominicans.

It is used as a traditional cure for everything from flu, headaches, arthritis, and toothache to stomach aches and impotence. Each of the components of Mamajuana has specific properties which contribute to its overall character: Timacle, a vine with gnarled roots, is said to help with agility; Gengiberes Amargo, a root from the ginger family attacks internal parasites; and Batata, similar to sasparilla, is known as a sexual stimulant. It is sweet and bitter at the same time, and whilst the herbs and bark give it a natural, almost organic flavour, the combination of rum and red wine means it has a real kick.

Methods of preparation vary; one technique is to fill a bottle containing the assorted herbs, tree bark and animal parts with gin, and then to leave it for six weeks. The gin is then discarded, and then dark Dominican rum is added, along with a smaller amount of red wine and honey. This is then left for a further four to six weeks, allowing the flavours to develop - there is no set amount of time for this part of the process, but it is said that the longer the drink is left, the better will be its taste - and the more potent will be its effects.

After this time, all that remains to be done is to drink up. Mamajuana has a golden colour and a powerful aroma. After one or two tentative sips things certainly begin to stir, and it soon becomes clear why the drink has achieved almost mythical status in the folklore of the Dominican Republic, and why it should always form an essential part of any trip to the island!