To Your Health!

Indonesia has a long history of holistic medicine using ancient traditions and natural remedies. Traditions and applications vary from island to island, but one of the most widely recognized forms of natural medicine is jamu. 

Originating on the island of Java but popular across Indonesia, one translation of the word “jamu” is simply “herb;” another says that jamu is a combination of the words “Java” and “ngramu” which would mean “potion made by Javanese people.” One thing all can agree on, however, is that jamu is an age-old elixir involving a variety of Indonesian herbs and spices. In fact, jamu is such an integral part of Indonesia that, in 2023, it was designated by UNESCO as an intangible cultural heritage.

If you read traditional books on jamu you’ll find that they are organized not by taste or ingredient but by ailments which you are looking to remedy; it’s more a study of holistic medicine than simply an instruction on how to make a tasty drink … and many of them can be quite tasty. In fact, on a recent trip to Yogyakarta, Java – somewhat known as a center for jamu – I was able to sample many delicious concoctions. 

Walking through the city, which is worth a visit for a variety of reasons, I explored one very traditional jamu shop called “Jamu Ginggang” – with a long familial line of makers who source their ingredients from their own herb garden as well as other farmers and markets. I also was able to try my hand in their small kitchen in the back where the jamus are prepared every day in a labor intensive, manual process. It was an amazing visit on so many levels and the owners were more than willing to share their knowledge and expertise with others interested in keeping the tradition alive. 

Next up? I zoomed over to a place called “Wiratea” to visit a new breed of jamu maker – bright, young entrepreneurs who grew up in the jamu culture and are now bringing it into the future by making it more accessible to younger customers through lifestyle drinks. These makers combine flavors of jamu with coffee, milk, and other ingredients more reminiscent of a Starbucks menu than a 100-year-old medicine shop. I was able to chat extensively with the cool owner, Fattah, and sample many of his interesting drinks. I left both experiences feeling inspired and, I believe, a bit healthier!

At Klub Kembali, we’ve always made it our goal to introduce Indonesian culture, ingredients and inspiration into our cocktails, including jamu. Two of the examples we’ve had on the menu for a while are Bandrek and Bajigur. Bandrek is commonly used to lower blood pressure, heal common ailments like stiffness and inflammation, in addition to boosting the immune system, and makes a fabulous base for an Old Fashioned Cocktail. Bajigur, another jamu we serve helps maintain a healthy digestive system and regulates blood sugar levels; it also pairs extremely well with our Aged Dark Rum. 

Bandrek and Bajigur are a bit more labor intensive to make so, for this month’s recipe, I’ll share a more common type of jamu made from turmeric and ginger, both of which have a long list of medicinal applications and have incredible anti-inflammatory properties. This one is also one of the easiest to make at home. Side note? Combining this jamu with the right spirit took me several attempts over a six-month period so I’m happy to give you a short-cut to this lovely combination of traditional jamu and local spirits. Give it a try and, as they say, let’s raise a glass to your health!

Turmeric Ginger Jamu Recipe

1. Fill Blender with:some text
   • 1 cup fresh turmeric (peeled, chopped)
   • 1/2 cup fresh ginger (peeled, chopped)
   • 4 cups of water
2. Blend for 3-4 minutes
3. Transfer to a saucepan and boil on medium heat for 15 minutes
4. After 15 minutes, add to the same potsome text
   • 1/2 cup honey
   • 1/4 cup lime juice
5. Stir until honey is dissolved
6. Strain through fine mesh sieve
7. Bottle and cool (keeps in the fridge for 1 week)
8. Drink as is or create the JAJAJAMU cocktail recipe below!

JAJAJAMU Cocktail Recipe

1. Fill shaker with:

• 2 1/2 oz Turmeric Ginger Jamu
• 1/4 oz Honey Syrup (see below)
• 1/2 oz Aquafaba (see below)
• 4 drops Saline Solution (see below)
• 1 1/2 oz East Indies Pomelo Gin
• 1/2 oz Palwana Arak

2. Shake the above ingredients WITHOUT ICE for 15 seconds (this is called a dry shake)
3. Next, add ice cubes to the shaker and now shake WITH ICE for 15 seconds
4. Double strain into a chilled Coupe or Martini Glass 

Notes

• Honey Syrup is made by dissolving 1 1/2 cups of honey in 1/2 cup of warm water. Cooled and bottled, it keeps in the fridge for 2 weeks. 
• Aquafaba is the liquid found in a can of chickpeas. We prefer it over egg white to create the foam on this cocktail.
• Saline solution is the bartender’s secret weapon. Like salt in food, a few drops of saline solution will brighten up the flavors tremendously. And you’ll impress your friends when using a tincture dropper to make this cocktail! We make saline solution by combining 100 ml water with 25 grams of salt, and gently warming it until the salt is completely dissolved.

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