The Best Cocktail Bar Ubud​ Experience

Inspired by the breathtaking Batur Mountain in Kintamani, surrounded by serene lakes and lush greenery, this region is a true natural wonder. Kintamani is renowned for producing some of Bali’s finest tangerines, offering a refreshing taste of the island’s vibrant citrus. Enjoy the crisp mountain air and indulge in the rejuvenating benefits of Kintamani’s tangerines, packed with vitamin C and known for their skin-nourishing properties.

My grandmother faithfully practiced Nginang, a tradition of rubbing betel leaves on her teeth three times a day. I have witnessed the benefits of this ritual since childhood. The key ingredient in Nginang is the betel leaf, known for its ability to support dental health and lower cholesterol.

After each session, she would always enjoy a glass of Loloh Kunyit, a refreshing blend of coconut water, turmeric, salt, and bee honey. This powerful drink is known for its anti-inflammatory properties and ability to boost endurance. Watching my grandmother take such care in maintaining her health has left a lasting impression on me.

This creation draws inspiration from the ancient Balinese tradition of Dharma Caruban and the iconic ceremonial dish, Timbungan. The name Timbungan comes from “embung” or “timbung,” meaning bamboo, reflecting the time-honored method
of cooking poultry or fish within bamboo, infused with a rich mix of spices. Passed down through generations, this method preserves the authenticity of Balinese ancestral recipes.

Once reserved for sacred rituals and royal feasts, Timbungan is a symbol of dedication and craftsmanship, with its preparation taking up to 13 hours to perfect. Inspired by this rich heritage, we’ve reimagined the flavors in the form of a unique
cocktail that captures the vibrant spices, aromatic herbs, and distinct taste of the original dish.

This cocktail is a tribute to Balinese tradition, blending timeless flavors with modern creativity.

Inspired by a purification ritual at the temple, where revered coconuts swayed gently overhead, struck by the deep spiritual
significance of the Sudamala coconut, led me to wonder: “If these coconuts can cleanse the soul, perhaps they could also elevate the spirit in a more modern form.”

By incorporating coconut water, coconut meat, and using the coconut shell to add rich smokiness, this cocktail is a unique experience that honors both tradition and innovation.

Tjokorda Gde Agung Sukawati, the first Prince of Ubud, was a beloved king whose legacy still resonates in the heart of the island. Born in 1910 and passing in 1978, he played a pivotal role in transforming Ubud into one of Bali’s most sought-after tourist destinations. Known for his deep appreciation of Balinese herbal traditions, he enjoyed *Loloh*, a local herbal drink, and often applied aromatic ginger to his body to ward off fevers, stimulate his appetite, and regulate his blood sugar levels.

His immense contribution to Ubud’s growth as a cultural and tourism hub has earned him a place of lasting inspiration. As a tribute to his service, a portrait of Tjokorda Gde Agung Sukawati is proudly displayed at the Ubud Palace Painting Museum, the oldest museum on Bali, ensuring his memory lives on in the cultural fabric of the island.

This cocktail captures the vibrant flavors of Balinese sambal, with the refreshing essence of torch ginger flower, chili, shallots, and kaffir lime leaves. Originally from the Buleleng region in North Bali, this sambal was traditionally paired with grilled
chicken or fish. The complexity and depth of these ingredients are reflected in this unique cocktail, blending these bold flavors into a drink that we are proud to present to the world.

This tribute to Penglipuran, a bamboo-rich haven in the heart of Bali, is the birthplace of Loloh Cemcem, an herbal drink crafted from a unique leaf renowned for its healing properties and invigorating refreshment. Tequila and mezcal capture the essence of the Balinese earth, while elderflower liqueur brings a touch of floral elegance. Cemcem soda adds an uplifting herbal note, rejuvenating both body and soul.
Each sip is an inspiring journey that celebrates the spirit of the forest, serving as a heartfelt toast to the Taru Pramana that
flows within us all.

Kayu Manis, a native plant of Indonesia, particularly Bali, is a beloved herb known for its aromatic leaves. It is celebrated for its remarkable ability to ignite the appetite and is cherished in traditional herbal drinks and culinary creations. Kayu Manis offers numerous health benefits, including boosting metabolism and helping to prevent inflammation, making it a valuable addition to both culinary and wellness practices.

Inspired by the Balinese Hindu philosophy of Rwa Bhineda, this drink reflects the sacred dualism of light and shadow, mountain and sea, Agni and Danu. A complex blend of gin, bitters, sour tamarillo, and honey brings this harmony to life in every sip. Taru Agni embodies warmth, passion, and creation through the transformative power of fire, while Taru Danu symbolizes purity, calmness, and renewal under the grace of Dewi Danu.

The muse of this cocktail is the mystical Monkey Forest in Ubud, one of Bali’s intriguing attractions. Our journey to Ubud takes
us through a lush forest, where we celebrate the heartwarming sight of tourists feeding monkeys, often offering them guavas and bananas.

It’s a testament to the profound connection between animals and humans, exemplifying the harmony integral to the Tri Hita Karana philosophy. The guava, with its tannin-rich, sweet, and sour profile and its robust aroma, adds a straightforward and
distinctive dimension to the cocktails. Guava leaves have the potential to lower blood sugar levels, making them beneficial for individuals with diabetes.