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As the sun began to set one recent afternoon, a group of men on the Ugandan side began to pass around a large plastic bottle of waragi, a home brew.

"Waragi," for instance, can have up to 80 percent alcohol that results in burns.

Brews can be distilled to make a more concentrated spirit called "waragi," a kind of gin popular throughout Uganda.

In sugarcane belts, waragi is drawn from molasses.

I sipped local Waragi gin, ate a monster-sized fried tilapia and marveled at the gray lake and sapphire sky, fringes of greenery framing it all.