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TAMBOUR - the original from Benin 

If you are tired of gin & tonic, Benin offers you the option of getting something completely new into your glass: 'Tambour Original', a traditional liqueur, distilled from palm juice, with its natural sweetness an ideal basis for sophisticated cocktails and highballs.

Our drum is a proud testimony to the rigor, discipline and complexity of the drumming beats that have graced the country of Benin for generations.

Harvested and sourced from local farmers in South Benin. The art of distilling this palm sap into alcohol flourishes uniquely in West Africa.

Palms have a very rich, naturally sweet sap that is considered a delicacy in West Africa and other tropical regions around the globe.

Palm liqueur, called 'sodabi', has been produced and consumed by people in West Africa for centuries. In Benin it plays a central role in voodoo ceremonies: Sodabi is supposed to drive away evil spirits from the living and, as a gift to the deceased, ensure a good mood in the world of the dead.

 Jake Muhleman, owner of a small distillery in Cotonou, has developed and refined the traditional drink together with his team: 14 tropical fruits and spices give 'Tambour Original' a new, unique aroma.


The intensely smooth flavour of Tambour Original pairs beautifully with many flavors of the tropics. Check out some of Tamobour's cocktail-recipes or feel free to create your own!

Fidjrossé (Fruity)

  • 1.5 oz - Tambour Original Sodabi
  • 1 oz - Mint syrup
  • 0.75 oz - Ginger syrup
  • 0.5 oz - Lime juice
  • 2 oz - Watermelon juice
  • 1 oz - Sparkling water

Shake all ingredients except sparkling water in a shaker with ice, pour in glass, add sparkling water.

Serve with mint leaves and enjoy.

Panafrique (Creamy)

  • 1.5 oz - Tambour Original Sodabi
  • 1.5 oz - Amarula

Add all ingredients with ice.

Sidecar (Sour)

  • 1.5 oz - Tambour Original Sodabi
  • 1 oz - Cointreau
  • 1/2 oz - Lemon juice

Add the ingredients to an ice-filled shaker. Shake 8 to 10 seconds, until the outside of the shaker is well chilled. Strain into a coupe or cocktail glass.

Garnish with a lemon twist. Sugared rim optional.

Tambour Eggnog (Sweet)

  • 1 egg
  • 1 tbsp. – Sugar
  • 1 tsp – Salt
  • 1.5 oz – Tambour Original Sodabi
  • 1/2 tsp. – Vanilla extract
  • 5 oz. – Light cream
  • Garnish – Sprinkle of nutmeg

Separate egg yolk from whites and discard the yolk. Beat the egg whites until light and fluffy. Fold in the sugar, salt, and vanilla.

Add Tambour Original Spiced Sodabi and the cream. Mix well until liquid is fully combined. Leave in the fridge to cool.

Sprinkle with nutmeg before serving and enjoy!

Coco Loco (Creamy)

  • 3 oz - Tambour Original Sodabi
  • 5.5 oz - Coconut milk
  • 1.7 oz - Simple Syrup
  • 0.5 oz - Lemongrass (according to your taste)

Add all the ingredients in a shaker with ice.

African Sunrise

African Sunrise (Fruity)

  • 1.5 oz – Tambour Original Sodabi
  • 1.5 oz – Pineapple Juice
  • 1/2 cup – Ice Cubes
  • 1 oz – Club Soda
  • 1 dash – Grenadine

Combine Tambour Original and pineapple juice in a shaker with ice. Shake until contents are cold, then pour into glass. Add club soda, then gently pour in grenadine to prevent mixing.

Garnish with a Maraschino cherry and a slice of pineapple and enjoy!

Banana Harmattan (Creamy)

  • 1.5 oz – Tambour Original Sodabi
  • 2 Large bananas, preferably frozen
  • 1/2 cup – Ice Cubes
  • Chocolate Syrup (optional)

Combine Tambour Original, bananas, and ice in a blender, and purée until desired consistency.

Drizzle the inside of the glass with chocolate syrup, add the mixure, garnish with whipped cream, chocolate flakes, and a slice of banana, and enjoy!

Banana Harmattan
Tambour Lemonade

Tambour Lemonade (Sour)

  • 1.5 oz – Tambour Original Sodabi
  • 2 oz – Fresh-Squeezed Lemon Juice
  • 2 oz – Filtered Water
  • 2 tsp – Cane Sugar
  • 1 cup – Ice Cubes

Stir ingredients together.

Garnish with a lemon wedge and enjoy!

Le Baiser du Python (Fruity)

  • 1.5 oz – Tambour Original Sodabi
  • 1 oz – Lime Juice
  • 1 cup – Frozen Raspberries

Add ingredients into blender and purée until desired consistency. (Fresh raspberries and ice can be substituted for frozen raspberries.)

Add a sprig of mint to garnish and enjoy!

Le Baiser du Python
The Curse

The Curse (Sour)

  • 1 oz – Tambour Original Sodabi
  • 1 tsp – Honey
  • 2 tsp – Fresh Lemon Juice
  • 1/2 cup – Ice Cubes

Add all of the ingredients except the ice into a shaker and shake thoroughly to dissolve the honey(or dissolve the honey in the juice beforehand). Then add ice and shake until cold.

Pour contents into a shooter glass and enjoy!

Ko-Ko-Ko (Fresh)

  • 1.5 oz – Tambour Original Sodabi
  • 1.5 oz – Coconut Water (Ideally from a Fresh, Young Coconut)
  • 1.5 oz – Pineapple Juice
  • 2 tsp – Lemon Juice
  • 1 cup – Ice Cubes
  • 1 pinch – Ground Nutmeg (Optional)

Add all ingredients to a shaker, shaking until cold.

Serve in an empty coconut with a straw and enjoy!

African Queen

African Queen (Fresh)

  • 1.5 oz – Tambour Original Sodabi
  • 3 slices – Diced Cucumber
  • 1 large sprig of mint
  • 2 Tbsp – Simple Syrup
  • 1 cup – Ice Cubes
  • 1 oz – Lime Juice
  • 1.5 oz – Club Soda

Muddle cucumber, mint, and simple syrup into bottom of glass. Add the rest of the ingredients and stir.

Garnish with a cucumber slice and enjoy!

Hidden Passion (Sour)

  • 1.5 oz – Tambour Original Sodabi
  • 3 oz (2 fruits) – Juiced Passion Fruit
  • 1/2 cup – Ice Cubes
  • 2 tsp – Lemon Juice
  • 2 tsp – Simple Syrup

If using whole fruit, add it to a glass and muddle to release the juice from the seeds. (Alternatively, muddle in a strainer if you prefer to not have seeds in the cocktail.) Add the rest of the ingredients, and stir together.

Garnish with a lemon wedge and enjoy!

Hidden Passion

Enjoy Tambour hot

Tambour Apple Toddy (Sweet)

  • 1.5 oz. Tambour Original Sodabi
  • 1 cup apple cider /apple juice
  • 1 tablespoon mulling spices
  • ginger slices (Optional)

Simmer mulling spices (and ginger, if used) in apple cider / apple juice over the stovetop for up to 20 minutes. Add Tambour Original and serve warm or chill and serve cold.

Garnish with a apple slices, cinnamon stick or lemon wedge and enjoy!

Andy's Blonde Angel - egg liqueur (Sweet)

  • 4 egg yolks
  • 125 g powdered sugar
  • 200 ml condensed milk
  • 1/2 packet vanilla sugar
  • 4.5 oz. Tambour Original Sodabi

Mix the egg yolks, vanilla sugar until foamy. Add the powdered sugar, the condensed milk and the Tambour in the mixture. Heat slowly in a water bath, stirring constantly. Until it is nice and thick. Do not allow to boil.

Bottle while still warm and if necessary dilute with milk or Tambour Original Sodabi.

Produces 0.75 l.