When the sun’s going down in Bali, of course, you’re in want of a drink. A little nightcap never hurt anyone, now did it?
It’s no challenge to find yourself with a drink in hand in Bali.
There are restaurants, bars, and hotels aplenty serving up cocktails galore.
If you’re lean towards the old school classics or you’re a bit more avant-garde and prefer experimental mixology, Bali has it all. Rooftop bars, luxury lounges, and even speakeasy-style, there’s something to hit the town.
You can find yourself Bali’s most perfectly crafted cocktails.
Since opening its doors in Ubud back in 2013, the Night Rooster Cocktail Bar by Locavore has earned itself legendary status.
Locavore, in Ubud, having opened a cocktail bar with a menu piqued by local fruits, herbs, and spices.
Ubud, Bali’s cultural capital, has recently made its mark on the foodie map with a sustainable cuisine revolution spearheaded by Locavore, just voted best restaurant in Indonesia on an influential list of 50 best restaurants in Asia. Now Locavore’s Indonesian and
The cozy lounge at the top of a steep narrow staircase is a modern take on a colonial planter’s club, with sofas and armchairs made from recycled tropical wood. The bar itself resembles an abstract collage, constructed from scores of pieces of ironwood.
The Night Rooster has been received with just as much fanfare. At the helm is the visionary alchemist Raka Ambarawan who puts together some of the most exciting, complex cocktails in Bali, merging premium spirits with local fruits, herbs, vegetables, and spices.
Raka makes his own bitters and dabbles in exotic infusions.
An example of one of his seasonal cocktails is the bloody sour, made in the few months when tart acidic local blood berries known as Boni are available.
A classic whiskey sour is suddenly transformed as Raka adds grilled beetroot powder and wildflowers to the Boni juice and Bulleit rye whiskey; even the beaten egg white comes from a traditional kampung village chicken.
Don’t forget to try Campari, served with Tanqueray no. 10, lime juice, homemade sweet vermouth (dried wormwood, Isola wine, molasses, dried salak, cardamom, vanilla, brandy).
Ashes, the signature cocktail, is totally delicious. Dehydrated fruits are blowtorched and dropped into the shaker along with rye whiskey and vodka, plus a homemade wine fortified with brandy and spices.
Bars with seating 40, the second-floor, featuring recycled wood, is nestled in between the restaurant and Locavore to Go/Local Parts.
The price for cocktails around IDR 130,000.
Find it :
Jl. Dewisita no. 10b, Ubud
Monday-Saturday 4 pm -midnight
