Some drinks are designed for flavor first.
Naga was designed to stop people mid-conversation.
Created by Gypsy Chef for Majicha Café soon in Bali, the drink plays with contrast in the same way Bali itself does: vibrant but grounded, tropical but refined.
The name Naga comes from the Balinese and Sanskrit word for “dragon,” the same mythical creature that inspired the name dragon fruit. Across Bali, red-fleshed pitaya grows year-round in local markets, especially between December and May when the fruit becomes intensely sweet, earthy, and almost neon in color.
David chose the red variety intentionally.
Against the bright jade of Uji Matcha Shirayuki as he preferred, the layered pour creates one of the most visually striking drinks in modern café culture. Bright magenta below. Coconut cloud in the middle. Jade green matcha floating on top.
The kind of drink where every phone at the table immediately comes out.
Ingredients :
- 3g Uji Matcha Shirayuki sifted
- 120ml fresh red dragon fruit, juiced or pureed
- 80ml light coconut milk
- 15ml raw honey syrup
- 5ml fresh lime juice
- Dragon fruit garnish
Steps :
- Blend dragon fruit with lime juice.
- Mix in honey syrup.
- Whisk matcha with 75°C water until smooth.
- Pour dragon fruit base over ice.
- Float coconut milk gently above.
- Layer matcha slowly over the top.
- Finish with dragon fruit garnish and lime zest.
David describes the drink as “something that looks chaotic but drinks incredibly calm"
And honestly, that feels very Bali.
