Thu 03rd Aug, 2017

Case Study #014: Soursop – with Kembar

Jl. Petitenget No. 51B, Seminyak, Badung, Bali, Indonesia 83061
Thu 03rd Aug, 2017
06:30 pm - 07:30 pm

Soursop, known as Srikaya Jawa or Nangka Jawa in Bali, is the fruit of an evergreen tree native to tropical regions. Sour and citrusy, the fruit’s flavour blends strawberry and pineapple notes with a creamy texture similar to a banana. 

The pulp can be used to make smoothies, fruit juice drinks, sorbets, ice cream and dodol sirsak, a sugary Indonesian snack. The leaves, root, bark and seeds have been incorporated into traditional remedies for years and the fruit has recently gained recognition for its cancer fighting properties.

Taking the lead in this case study is Kembar, who started his hospitality at the Ritz Carlton Bali several years ago. One of Katamama’s opening team bartenders, Kembar loves experimenting with local flavours and seasonal fruits to create distinctive cocktails, like his signature Jumping Julep, available on the Akademi menu. Now one of Katamama’s bar supervisors, Kembar, a lover of gin-based elixirs, likes nothing more than exchanging mixology tips and tricks with the rest of the Akademi team.



25 ml gin

25 ml soursop-infused arak 

3 bar spoons of soursop sorbet

15 ml citrus juice

30 ml sugar cane juice

5 ml salak oleo-saccharum

2 dashes of rare bitters

100k net, per cocktail