Katana (Tepache Marg)

Written By Phillip Lowe
 

Measures:

  • 30ml ROHO

  • 30ml Homemade Tepache

  • 15ml Yuzu Syrup

  • 15ml Lime Juice

Ferment the rind of 1-full pineapple in a litre of water. Mix 100g of sugar along with 1/2 tsp of star anise & 1/2 tsp of cloves (any other spices are welcome). Leave to ferment for 2-3 days.
Shake all ingredients over ice and serve in a marg glass

Katana is a fusion: a common name in coastal Kenya, as well as the famous Samurai’s sword. This cocktail blends zesty Yuzu from Japan with locally grown & fermented pineapple tepache. Tantalise the taste buds

Funk, sour, tropical, smoky, tasty

Phillip Lowe
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