Indonesia’s bar scene is on the rise, blending global techniques with local flair. From visionary mixologists to trend-defining spaces, discover the venues shaping how the nation drinks today.
Four Indonesian newcomers on the Asia’s 50 Best Bars 2025 list underscore the country’s cocktail renaissance, with Jakarta and Bali leading the charge. While Indonesia’s spice-laden culinary traditions have long captured global acclaim, its bar culture is now stepping confidently into the spotlight – propelling the nation’s F&B scene into a defining moment.
Much like the country’s celebrated cuisine, Indonesia’s bartenders spotlight heritage through creations laced with indigenous ingredients. These creations are anything but effortless; elevating local flavours into refined cocktails calls for world-class mixology, a challenge that both Indonesian (including returning expat bartenders) and international bartenders are now embracing. With their global techniques and creative flair rooted in local ingredients, the bar is being raised for Indonesia, pun fully intended.
Creativity in the industry stretches far beyond simply pouring a good drink: it is about curating a complete experience. Talents behind the counter and in the kitchen are working hand in hand for cocktail-pairing dinners; restaurants are collaborating with local artisans and spotlighting homegrown brands on their menus; and competitions in mixology are being encouraged to showcase and sharpen skills. Together, these efforts shape a profile that reflects the industry players’ unwavering commitment to raising the bar.
Thankfully, this new wave of cocktail culture and the steady growth of Indonesia’s bar scene have not gone unnoticed. In addition to the new entries in the aforementioned Asia’s 50 Best Bars 2025, Indonesia’s bar scene has steadily made its mark in the international map.
Beyond accolades, Indonesian bars now offer more than just a night out. Visiting them is an experience in itself, inviting glass-raisers to explore, sip, and savour the country’s rising artistry behind the bar.
THE LIBATION EVOLUTION
Across Indonesia, cocktail bars are recalibrating their priorities. Sustainability, local identity, method-led prep, and gentler drinking are no longer side projects; they shape daily service. The change shows up in small habits evident on servings, as well as in the architectural side. We now see more lab rooms behind the counter, part of the showmanship theatre with rows of uniformed, handwritten bottles as its backdrop.
Has the rise of speakeasies with hidden entrances and Western-inspired decor passed? Maybe not. But the new wave is shaping towards a more modern, creative, and in a way, quieter progress for the world of delicious drinks. None of this asks the guest to settle for less. It asks the bar to plan, to source with intent, and to show its work. The reward is a programme that drinks well, travels lightly, and proudly states where it is from.
Conscious concoctions
Carbon consciousness has become de rigueur in Indonesia’s bar scene, with locally sourced ingredients and zero-waste approaches. Earlier this year, the Marriott International APEC Sustainable Bartender Championship challenged participants to infuse eco-consciousness and ‘forgotten local ingredients’ into their craft, creating inventive winning concoctions. Contenders showcased their A-game, elevating often-overlooked ingredients while ensuring that nothing went to waste.
Indonesian winner I Nyoman Widana from The St. Regis Bali Resort excelled with The Queensland Cocktail, bringing the forgotten boni fruit – also known as the Queensland cherry – back to the spotlight. While Malaysian winner Ajit Narinder from Renaissance Kuala Lumpur Hotel & Convention Centre used locally sourced Josephine pineapple and Bentong ginger, with repurposed beer waste. The participating hotels and resorts have since carried this ethos into their day-to-day menus, elevating it beyond a passing trend to a conscious, responsible choice.
Indonesian ingredients
Another thread is a firmer embrace of Indonesian botanicals. Torch ginger, nutmeg, clove, tamarind, and jamu cues have moved into the core of recipes. At Jakarta’s St. Regis Bar folds local character into the house canon with the Batavia Mary. The build keeps the bones of the Bloody Mary lineage, then threads in Indonesian heat and brightness by brilliantly using arak, cuka (vinegar), and sambal ulek. Guests who visit the many St. Regis Bars across the world will recognise the frame, yet will definitely taste Jakarta in the finish.
Arak as a base
Bali’s own arak – made from coconut, palm sugar, rice, or sweet potato – has stepped forward as a credible base spirit. Better sourcing and cleaner handling behind the bar have shifted it from occasional swap to mainstay. Arak has come a long way from a traditional libation with a notorious reputation to a staple, certified liquor that opens a new window of creativity in the mixology scene.
R&D laboratories
Method is becoming a story in itself. Equipment helps, but the mindset matters more. Mixology teams are documenting trials, iterating, and inviting guests to understand how choices are made. They lay this out through menus where each cocktail points to the work behind it – reductions, extractions, and non-waste prep – so drinkers can read intent as well as taste it. The result is not showmanship but trust, and guests can see the thinking that shapes what arrives at the table.
Low-ABV drinks
The last shift sits in strength. Drinkers want depth, but not every evening needs a heavy pour. Low-ABV and zero-proof lists now carry the same interest as the stronger usuals. Many bars divide their cocktail programme into clear pathways, including dedicated low-alcohol and non-alcoholic sections that read as choices rather than compromise. Ferments, house sodas, and careful aromatics carry flavour where proof once did all the work.
BARS THAT SET THE BAR
If the trends set the stage, then it is within the bars themselves that the stories truly unfold. Behind every glass lies not only a recipe but also a philosophy, a sense of place, and the people who bring it to life. From inventive lounges reimagining local spirits to destination bars crafting rituals of taste and storytelling, these venues are where the broader movements of today’s cocktail culture find their most compelling expressions.
The Soul of Sustainability at TELU
Hidden within the aromatic herb gardens of Four Seasons Resort Bali at Jimbaran Bay, TELU is a conscious ode to sustainability, community, and Balinese heritage. Taking its name from the Balinese philosophy of Tri Hita Karana – harmony with the divine, nature and people –this rustic-chic hideaway was built entirely from repurposed materials, with décor crafted by local artisans and creatives. The result is an intimate, feel-good space where modern mixology meets timeless tradition.
Over 80 percent of TELU’s ingredients are sourced within Indonesia, many from the resort’s own gardens and honeybees. The inventive menu is divided into three parts, each supporting a local cause: Sungai Watch (river cleanups), Bali Children’s Project (education), and Ocean Gardener (reef restoration). Cocktails are as imaginative as they are meaningful – like Down to Earth, a silky blend of gin, spirulina, matcha, and coconut milk whey; Unusual Suspects, an eco-inspired take on the Espresso Martini using cascara and coffee grinds; and Ocean Guardian, a vibrant mix of arak, spiced rum, pandan, and dragon fruit jam.
Pair the drinks with epicurean bites such as Bali Tacos with tofu and snake fruit, or a Jimbaran Clam Dip with wood-fired sourdough and garden herb butter, and you have a true farm-to-glass-and-plate experience. For those who want to deepen their knowledge, TELU also offers private Sustainable Cocktail Workshops and a Signature Arak Tasting in its dedicated arak cellar, shining a spotlight on Bali’s beloved traditional spirit.
Woobar: Bali’s Legendary Beachfront Playground
Few places capture Bali’s rhythm quite like Woobar at W Bali – Seminyak, the island’s legendary beach club at the edge of the Indian Ocean. By day, it’s a breezy, sun-kissed escape where cocktails meet sea views; by night, it transforms into an electrifying hub of music, mixology, and magnetic energy.
Behind the bar, Head Mixologist Yogan Agung steers an inventive drinks programme grounded in creativity and sustainability. Signature cocktails like Coconut, Rice, Banana, and Bamboo embody the bar’s zero-waste philosophy, transforming repurposed ingredients into bold, flavour-forward sips. Guests seeking lighter options will also find alcohol-free renditions and menus tailored to vegetarian and gluten-free preferences.
Fridays bring M.I.A. (Mixologist In Action), a crowd favourite where bartenders craft one-of-a-kind cocktails on the spot, turning each pour into a performance. Whether for sunset lounging or late-night revelry, Woobar remains one of Bali’s most dynamic destinations – where the island’s spirit is always in full swing.
Taste and Tradition at The Ritz-Carlton Lounge & Bar
At the heart of The Ritz-Carlton, Bali, this elegant lounge flows effortlessly from day to night – beginning with light bites and the hotel’s signature afternoon tea, then transitioning into an intimate, refined setting for pre-dinner cocktails or a lingering nightcap. The ambience, much like the menu, is timeless yet full of discovery.
The bar’s Cocktail Compendium reads like a travelogue, weaving together the richness of Indonesia’s landscapes with global influences. Local ingredients such as pandan, rosella, and coconut milk infuse reimagined classics, while unexpected accents – smoky cacao, floral jasmine – bring new dimension to beloved recipes. Each sip is designed to capture a place, a memory, or a moment.
Among the standouts is Java Noir, a moody, aromatic blend of spiced rum, cold brew coffee liqueur, cacao, and vanilla syrup, crowned with pandan-palm foam. Luxurious and layered, it carries the unmistakable depth and warmth of the archipelago. Equally captivating is Tropic Pura, a creamy, bittersweet ode to Bali’s lush landscapes and serene temples. Balancing aromatic gin with red Italian bitter, coconut milk, pandan syrup, and lemon juice, it evokes island breezes and soulful sunsets in every sip.
A Toast to Heritage at Tree Bar
Beneath the protective canopy of a sacred Pule tree, Tree Bar at Hotel Indigo Bali Seminyak Beach unfolds as a soulful hideaway where culture and cocktails entwine. The tree itself, transported from Sanur and steeped in Balinese symbolism of wisdom and protection, anchors the bar not merely as décor but as its living soul – an emblem of grounding and connection.
At the heart of Tree Bar is Balixology, a pioneering approach to mixology rooted in Bali’s own spirit, arak. By blending this time-honoured distillate with local herbs, spices, and fruits, Head Mixologist Dewa Ari crafts cocktails that are as inventive as they are authentic. His creations draw upon the island’s bounty and traditions, while layering in modern techniques and playful presentation.
The signature Laklak Reborn captures this philosophy perfectly. Inspired by the beloved Balinese street-side dessert of rice flour cakes with coconut and palm sugar, it transforms into a sophisticated cocktail of white rum, pandan infusion, fermented pineapple, coconut nectar, and spiced arak liqueur – served with wit in a Tiki glass. Familiar yet surprising, nostalgic yet forward-looking, it embodies Tree Bar’s duality of past and future in a single sip.
Whether savoured at golden hour or deep into the evening, each drink at Tree Bar is a narrative of Bali’s living culture – vibrant, soulful, and evolving. With Dewa Ari leading the way, Tree Bar isn’t just another Seminyak bar; it is a celebration of heritage, creativity, and the spirit of the island poured into every glass.
Writing Nusantara Stories at The Writers Bar
The Writers Bar at Raffles Jakarta highlights culture and conviviality under the brushstrokes of Indonesian master artist Hendra Gunawan, whose vibrant works reimagine this legendary Raffles icon for Jakarta. Paying homage to the storied literary salons of Raffles Singapore, the bar is a sanctuary for conversation, cocktails, and culinary creativity, where every glass feels like a page from a novel.
Signature cocktails highlight Indonesia’s abundance of local ingredients and traditions. The Nusantara Bash layers mesoyi bourbon – infused with mesoyi, a traditional Indonesian spice derived from bark long used in cooking and herbal remedies – with cacao and pletok, a spiced Betawi heritage drink of ginger, cinnamon, cloves, and secang wood. Meanwhile, Torch & Tides showcases kecombrang (torch ginger), blended into rum with coconut and carbonated cardamom for a refreshingly tropical twist. A thoughtful low-ABV section adds a modern, inclusive touch for today’s discerning drinkers.
On Fridays, the bar shifts into Prohibition Night, when live music and spirited energy transform the elegant setting into a lively playground, perfectly balancing timeless classics with contemporary signatures. Whether for quiet reflection or effervescent celebration, The Writers Bar captures the essence of Jakarta’s cosmopolitan charm with every sip.
The Ritual at R Bar
Suspended above Uluwatu’s legendary cliffs, R Bar at Renaissance Bali Uluwatu Resort & Spa transforms the lobby lounge into one of Bali’s most enchanting sunset destinations. As the sky melts into shades of gold and crimson, the bar becomes a vibrant stage for connection, cocktails, and culture, part of the resort’s signature Evenings at Renaissance programme.
At the heart of the experience is the Punchbowl Ritual, a nightly celebration that unfolds at 6pm. With a live DJ soundtrack and the Indian Ocean as backdrop, the resort’s mixologists command attention with theatrical flair, stirring up locally inspired cocktails that honour both artistry and tradition. Among the highlights is the Sekala-Niskala Punch Bowl, a creation by mixologist Yoga Tommy. Crafted with Bali’s own Selaka Ning Arak, Kintamani Arancello, lime, passion fruit syrup, and a bright splash of lemonade, it embodies the Balinese philosophy of harmony – sekala (the seen) and niskala (the unseen) – in a glass.
Complementing the ritual, R Bar unveils 11 new signature cocktails, each infused with the essence of Uluwatu. Fresh citrus, aromatic spices, and premium spirits converge in creations that feel as alive as the crashing waves below. Whether paired with curated canapés, high tea, or craft beers, every drink tells a story of place and season, inviting guests to linger just a little longer as day slips into night.
Amici by Enrico Bartolini Brings Italian Soul and Balinese Spirit
At Amici by Enrico Bartolini, cocktails are as much a part of the dining experience as the cuisine itself. Behind the bar is Head Mixologist Dewa Buda Arsana, a Balinese native whose passion for mixology began over a decade ago when he first stepped behind the counter as a young bartender. What started with his very first Margarita has since grown into a career defined by creativity, precision, and an instinct for storytelling through flavour.
Buda brings this philosophy to Amici, where each cocktail reflects the restaurant’s Italian spirit while embracing a tropical Balinese edge. The Tropiconi reimagines the classic Negroni with pineapple and honey, adding a sun-kissed vibrancy to the timeless aperitif. The Sorrento Spritz offers a refreshing take on the beloved spritz, elevated with homemade limoncello for an authentic Italian touch. For something more decadent, the White Noise blends peach with white chocolate foam, a creamy indulgence that feels like dessert in a glass.
Through his creations, Buda ensures the bar is not just a complement to Amici’s elegant dining, but a destination on its own – where Italian sophistication meets Balinese creativity, and every glass is poured with intention and artistry.
A Studio to Sip at SIKI
Behind the understated elegance of Japanese restaurant SIKI lies a hidden world of experimentation and craft. The restaurant now introduces Kalih by SIKI, a research and development studio devoted to exploring flavour as both art and science.
Named after the Balinese word for two, Kalih embodies the dialogue between Bali and Japan – the two cultural currents that shape SIKI’s philosophy. Here, mixologists and artisans work side by side, marrying the heritage of sake with the soul of arak. The result is a creative playground where fermentation, distillation, and small-batch infusions are not just techniques but expressions of cultural exchange.
Kalih’s purpose extends beyond innovation for SIKI’s menus. It is also envisioned as an open studio – an invitation to engage with the craft of flavour. From sake and arak development sessions to cocktail-making workshops and tasting labs (including complimentary, intimate classes three times a week), Kalih shares its spirit of curiosity with the wider community. Collaborations with distillers, farmers, and flavour pioneers ensure each experiment is both locally grounded and globally relevant.
Every glass that emerges from Kalih carries this balance of science and ceremony, precision and intuition. It is the quiet engine that propels SIKI forward – rooted in tradition, yet continually reimagining what the dining experience can be.
Waatu’s Global Journey in a Glass
Waatu at The Ungasan Clifftop Resort ushers in a bold new era for its bar with the launch of Liquid Legends, a monthly series that transforms the venue into a passport to the world’s most captivating drinking traditions. Each week, guests are invited to embark on a liquid adventure, savouring everything from classic Negronis to natural wines, each reinterpreted with Waatu’s own creative flair.
Guiding this journey is Eka Adi Putra, Waatu’s newly appointed head mixologist, whose background spans some of the world’s most prestigious luxury hotels. More than a bartender, Adi approaches his craft as a modern-day ‘apothecary’, where every cocktail is designed with intention, blending flavour with story and purpose. His philosophy lies in showcasing the richness of Indonesia’s natural bounty, weaving local ingredients into global classics to create drinks that are as thoughtful as they are memorable.
Beyond its inventive cocktails, Liquid Legends is about connection – an experience that goes deeper than the glass, inviting guests to discover new flavours, new cultures, and new stories with every sip. The series debuted with Natural Wine Week, setting the stage for a year of global inspirations, all seen through Waatu’s distinctive lens.
Playful Pairing at Payangan Lounge
Tucked beside koi ponds and lush tropical gardens, Payangan Lounge at Padma Resort Ubud offers a serene yet stylish escape where afternoons drift into evenings over light bites, artisan coffee, and artfully crafted cocktails. Its latest highlight, Clouds & Cocktails, brings a touch of Middle Eastern allure with a pairing of premium shisha and craft drinks, creating a chic and convivial atmosphere from day to night.
At the heart of the experience is the lounge’s signature cocktail, a bold reimagining of the Boulevardier. Here, the timeless mix of Campari and sweet vermouth takes on a distinctly Indonesian character with the addition of local arak, then aged in oak barrels to draw out layers of warmth and complexity. The result is a drink that feels both familiar and unexpected – smoky, bittersweet, and resonant of Bali’s own heritage spirit.
Paired with vibrant shisha blends – ranging from the refreshing citrus of Love Orange to the tropical medley of Avatar – the Clouds & Cocktails ritual is designed for leisurely evenings with friends or intimate moments with loved ones. In this tranquil setting, Payangan Lounge elevates the simple act of sipping and savouring into a celebration of place, culture, and connection.