Guyanese Beverages

Specialised

MAUBY, from the bark of Colubrina, bitter and sweetened. SORREL at Christmas, from hibiscus calyces with ginger and clove. GINGER BEER, brewed. PEANUT PUNCH. Sea moss. Swank (lime and sugar). Fruit juices of cherry, five-finger, genip, tamarind. MAUBY and sorrel are pan-Caribbean and recorded as such. PIWARI or parakari, the Indigenous fermented cassava drink, is a separate and older tradition. And DEMERARA RUM, from the wooden double Port Mourant and Enmore stills that are among the last of their kind, distilled at Diamond — a denomination tied to the county name. Recorded as cultural knowledge, not promoted.