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But what about the alcoholic version? Here on the Southern Baja California Peninsula where damiana grows wild, homemade liqueur is made on ranches, and a small batch brand, Calida Fornax (hot furnace in Latin, once thought to be the origin of the name California), is produced locally in La Paz by Productos D’Alpim. Less sugary and without any artificial coloring or flavor, its taste and smell is much closer to sprigs of fresh damiana than the mass-produced liqueur best known for its zaftig fertility goddess bottle. Alone, the liqueur has a mellow, somewhat fresh woody taste. For an exotic take on the classic margarita cocktail, try substituting damiana for orange liqueur. As for whether or not damiana will fire up your love life, well, that’s between the two of you and a bottle of Calida Fornax.—S.L.
Damiana Margarita
2 oz 100% blue agave tequila
1 oz fresh squeezed lime juice
1-1/2 oz Damiana liqueur
Combine and shake with ice for 30 seconds then strain into a salt-rimmed (optional) martini glass garnished with a lime slice.
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