Testimonials

Here what Kuka fans tell us:


 “…this is good, really good …I had never really tried anything like this …the day was so darn hot I could not resist …I got a glass of ice and poured the drink, it had a very visual allure when poured over ice …I drank it and it was awesome. So good I finished all the cans.” Mario, California

 “…drank one or two before playing soccer, I felt relaxed as if I didn’t even break a sweat.” Frank, New York

 “…mixed Kuka with [Rum] …the only thing that was missing, was a Yacht. Smelled and tasted smooth.” Paul, New York

 “…it’s really refreshing …as I was drinking it, I felt it was cooling my body ...easier to drink than water” Mandie, New Jersey

 “…Mimosa has some competition. My new Sunday brunch drink, Champagne and Kuka.” Julia, California

 “…after a long night of partying, it refreshes your body and mind …it’s the ultimate after-hour drink.” Edwin, New York

 “…been drinking one in the morning and throughout the day, feel refreshed and clear headed.” Bobby, New Jersey

 “…it’s like a Long Island out of a can.” Amir, California

 “… it’s not a tea, it’s like a tea, I don’t know what it is, one is not enough, can’t have enough of it.” Karen, New York

 “…it even makes whiskey taste good,” Cameron, New Jersey

 “…people who don’t drink, now have something other than ice tea or water to drink when we’re out or with our meal.” Odette, California

Cocktail Recipes

Below is a list of cocktail recipes that were sent to us by Kuka fans. Feel free to try the recipes and let us know what you think of them and if you have a cocktail recipe of your own, email it to us at cocktails [at] kukadrink.com.

As a Mixer

Unlike energy drinks or high-sugar content mixers that use “sugar” to dilute the taste of your cocktail, Kuka’s natural and complex properties will make your favorite cocktail taste and smell refreshing. To bring out the natural flavors and properties of this complex, yet subtle beverage, at Kuka Drink we enjoy adding a tad of fresh lime juice or liquid ginger or lemon grass extract when creating our favorite cocktails.

About Kūka

Kūka is an all-natural, low caffeine aromatic coca leaf beverage made from a rare, particular blend of natural ingredients.

With a cloudy golden-orange charisma, when poured it forms a subtle foam on the rim of the glass.

The all-natural elements in this liquid libation form this unexpected characteristic while naturally rejuvenating and refreshing your energy and thirst.

This is a curiously complex, non-carbonated beverage that will play with your senses.

Kuka's aromatic smell will calm the nerves and excite your senses – it’s delicious and soothing. The taste is mysterious, soft and just a tad sweet.

The natural properties in Kuka serve as a mild natural stimulant to invigorate and to gradually transfer energy throughout the body, and are known to cleanse the palate, quench thirst and combat stress.

Drinking Kuka will not only hydrate your body, but also help with better concentration without the “jolt,” or high & low side effects energy drinks, and high-sugar and caffeine drinks have.

The natural gentle taste and thirst-satisfying abilities of the beverage will leave you wondering what Kuka is and why it sends taste buds for a ride. All we can tell you is if mystery had a taste, it would be taste of Kuka.

About Coca Leaf

It's History:

It has been recorded that as early as 2,500 B.C., the Coca leaf plant was first cultivated by the indigenous people of the Andes in what is now Huanca Prieto in northern Peru. They passed down this knowledge throughout generations, as they consumed the plants leaves in its natural state for its medicinal and nutritional values, from alleviating hunger, thirst, felling of fatigue, to help fight the effects of high altitude sickness.

It's Characteristics:

The Coca leaf plant normally lives up to 30 to 40 years, yet even longer in ideal conditions. It is cultivated at relatively high altitudes, between 1,500 to 4,500 feet; from Argentina, Bolivia, Brazil, Colombia, Ecuador, Peru and Venezuela.

The leaves keep a deep green color on the upper surface and a grey-green color on the lower surface. They have a strong tea-like odor and when chewed, it produces a numbness in the mouth accompanied by a pleasant and pungent taste. Traditionally it is chewed with lime to activate and support the release of the coca leaf’s active properties. The Coca flowers are creamy white, with five sepals and five petals. Its fruit is drupe red, oval with a single seed.

The Coca leaf plant grows under conditions that are not suitable for most types of planting. Farmers plant the seeds in small pots from the month of December to January, protecting it from direct sun light. Once fully grown, it is replanted in furrows with carefully weeded soil and final planting holes located in mountain slopes or plateau terraces that have a tropical or semitropical climate.

It's Properties:

The Coca leaf contains more than ten different alkaloid substances. According to various studies, the most notable one being a study published by the Harvard University in 1975 (Duke, James A., David Aulik, and Plowman.: Nutritional Value of Coca) which confirms chewing 100 grams of coca is enough to satisfy the nutritional needs of an adult for 24 hours. Apart from its alkaloids, its nutritional properties including calcium, proteins, vitamins A and E, and others, can bring many possibilities to the field of human nutrition than it does to that of medicine, where it is commonly used today. When consumed in natural form, it serves as mild stimulant, comparable to coffee or guaraná.

References:

• Duke JA, Aulik D, Plowman T. Nutritional value of coca. Botanical Museum Leaflets Harvard University 1975
• Weil AT., "The therapeutic value of coca in contemporary medicine," J Ethnopharmacol. 1981 Mar-May
• Rivera MA, Aufderheide AC, Cartmell LW, Torres CM, Langsjoen O., "Antiquity of coca-leaf chewing in the south central Andes: a 3,000 year archaeological record of coca-leaf chewing from northern Chile," J. Psychoactive Drugs. 2005 Dec
• Coca Yes, Cocaine No? Legal Options for the Coca Leaf, Transnational Institute, Drugs & Conflict Debate Paper 13, May 2006
• Eleanor Carroll, M.A. "Coca: the plant and its use"
Jenkins AJ, Llosa T, Montoya I, Cone EJ., "Identification and quantitation of alkaloids in coca tea," Forensic Sci Int. 1996 Feb 9