The Original Grog Traditional

Let's start with a traditional recipe used throughout the South Pacific. This method is peaceful but demands some time and effort.

INGREDIENTS:

• 4 oz(112g) of any Kava Powder from a reputable source (Kavatender Choice: Ceremonial or Traditional Kava)

• 2L of Spring Water

• Nylon Mesh filter bag (100 micron)

• Large Bowl (Glass or Stainless or buy an original tanoa bowl)

• Coconut Shells suitable for serving

DIRECTIONS:

1. Add kava powder into a nylon mesh filter bag. You can twist the bag or tie it down.

2. Add water to your bowl. Make sure the temperature is less than 130 degrees Fahrenheit; anything higher than 140 degrees will start to break down kavalactones.

3. Hold the bag tightly in your hand and emerge into the water.

4. Knead the kava powder by squeezing the water out of the kava. Do this for about 10 minutes.

5. Once finished, squeeze out the remaining water for the kava root.

6. At this point, the kava is considered makas, and it is ready to be thrown away.

7. You can use 500 ml of water and repeat steps 3-5 and try to get more actives out, but it will be less potent.

8. You can keep your mixture in the fridge for 2-3 days.

9. One serving is about half a cup

Tips & Tricks

• Always use noble kava from a reputable source.

• Ask for COA, where you will get information about kavalactone profiles and potency.

• Add 5% Lecithin or coconut milk to your water to act as an emulsifier to help dissolve kavalactones that would not dissolve in water.

• For a better extraction, let your bag sit in the bowl for 30 minutes to 1 hour before beginning to knead.

• A serving usually drinks in one shot and is served with a fresh slice of pineapple or other fruit as a chaser.

• Serve your traditional grog in coconut shells.