The word Dawa means “medicine,” but in this case, it doesn’t refer to an antibiotic—it’s a cocktail. And not just any cocktail, but one that can rightfully be considered Kenya’s national drink.
The Story of The African Cocktail
The history of Dawa is relatively recent. This cocktail was created in the 1980s, although the exact moment remains unknown. However, its place of origin is well documented: The Carnivore restaurant in Nairobi. From there, its popularity spread quickly—first among the bars of the Kenyan capital, then across the country and much of East Africa.
One unverified theory suggests that Dawa evolved from a drink that the wives of Mombasa’s fishermen used to prepare for their husbands before they set sail. It was a hot beverage made with water, honey, sugar, and sometimes ginger—a kind of energizing and fortifying tonic.
This would explain the name of the cocktail: in Swahili (or Kiswahili, as it’s called locally), Dawa means “medicine.” Since Mombasa has been mentioned, it’s also worth noting that there, Dawa is traditionally made with local white rum instead of vodka, which is the standard ingredient in Nairobi and much of Kenya.
The Dawa Cocktail Recipe
Naturally, respecting local tradition means using Kenyan honey and vodka. If these ingredients are unavailable, it’s best to find substitutes with similar organoleptic profiles.
Before diving into the recipe, two important points should be noted. The original Dawa is made with honey, but since it doesn’t mix well with ice, honey syrup is a better alternative. Additionally, two different preparations coexist in Nairobi: one shaken, unfiltered, and served in a Collins glass, and the other built directly in a tumbler. The latter is considered the original, which is why it is detailed here.
Ingredients
- 60 ml vodka
- 2 bar spoons of brown sugar
- Half a lime
- 1 bar spoon of honey syrup
Method
Cut the half lime into wedges. Take a tumbler glass, add the sugar and lime, then muddle the fruit to release its juice and mix it with the sugar. Add vodka and stir, then top with crushed ice. Finally, pour in a bar spoon of honey syrup and give it one last good stir.
Garnish
None.
Photo credits Julie Couder, location Lubna Milano, all rights reserved
