In the uncertain days of 2020, a five-minute recipe began circulating widely across social media and chat groups. It introduced empon-empon, a traditional jamu variant made with ginger, lemongrass, turmeric, and optional additions such as cinnamon, honey or palm sugar. Once a household tradition, it suddenly reached a broader audience seeking comfort and remedies at home. Its appeal lay in its simplicity and promise: a natural boost to immunity, relief from lingering symptoms, and a reminder of jamu’s enduring role as a healing elixir.
Dating back to the Hindu-Buddhist era in Java, jamu was first introduced as a form of herbal medicine, consumed as tonics, or applied as body wraps in massage rituals. Ancestors ground, boiled and pressed roots and spices into pulps to release their benefits. Each ingredient carried its own purpose, yet the intention was constant: to heal.
The tradition of jamu remains deeply woven into daily life in Indonesia, a heritage still practised with quiet regularity. In Javanese neighbourhoods, away from the city, mornings often begin with the gentle call of the jamu gendong – usually women securing bamboo baskets of glass bottles to their backs with a length of traditional cloth, often patterned in batik. Their turmeric-stained hands hint at hours of grinding and boiling roots into fragrant blends. With a swift pour into small cups, neighbours take their jamu in quick shots on the doorstep before heading to their daily hustles. Long before the word ‘sustainability’ became a global mantra, this ritual – with its reusable glass bottles and cups – had already embodied it.
Some sellers walk with baskets strapped to their backs, giving rise to the name jamu gendong. Others cycle through neighbouring streets to extend their reach, while some settle into familiar corners of traditional markets. The custom of preserving wellbeing through jamu stretches back centuries to the royal courts of the Majapahit era, and its presence was even carved into the reliefs of Borobudur Temple. Today, it is recognised by UNESCO as part of the world’s Intangible Cultural Heritage.
The use of indigenous herbs and spices in jamu remains deeply rooted and has been embraced across generations, from elder herbalists to young locals eager to preserve tradition. At the same time, jamu has found a new expression in Indonesia’s modern dining scene. Trend-setting cafés and bars are reimagining these age-old tonics as stylish cocktails and mocktails, blending heritage with contemporary craft.
Cocktail connoisseurs with a taste for botanicals can now savour jamu-infused twists on classics: think beras kencur (rice and sand ginger) shaken into a gin-based spritz, or asam jawa (tamarind) layered into a smoky Negroni. Whether you want to enjoy classic jamu elixirs, the modern mocktail and cocktail interpretations or something easy at home, these destinations are leading the way in serving jamu, where each glass is an inventive meeting of past and present, tradition and mixology.
THE JAMU BAR AT JOHN HARDY SEMINYAK
The artisanship of this jewellery brand extends gracefully into its food and beverage offerings. At The Jamu Bar, diners can explore jamu-inspired potions alongside an extensive cocktail list. Drawing on indigenous herbs, roots, flowers, and leaves, the menu is divided into three flavour profiles: light, medium, and full-bodied, each available with or without alcohol.
The lighter blends carry fresh, grassy notes, exemplified by Loloh Cem-Cem: young coconut water mixed with cem-cem leaves, lime juice, Bianco vermouth, and black spiced rum, believed to aid digestion and regulate blood pressure. Medium-flavoured creations, with thicker textures and layered aftertastes, include Jamu Beras Kencur – a reinterpretation of a classic jamu depot recipe – combining kencur, rice water, and Sidemen arak, regarded as a traditional remedy for colds, migraines, and muscle pain.
For the fullest expressions, spices turn bolder and earthier. Jamu Temulawak blends temulawak (Javanese ginger), turmeric, and goji berries, shaken with Bianco vermouth and served over ice with a raw kampung egg and honeycomb, sipped in ritual sequence for a truly authentic experience. John Hardy’s The Jamu Bar is located in Seminyak and open daily from 11am to 9pm.
JAMU BAR AT DESA POTATO HEAD
Known as much for its vibrant beach club as its boundary-pushing ideas, Potato Head takes the Bali getaway experience a step further with its Jamu Bar. Tucked into the ground-floor lobby of Potato Head Studios, it introduces guests to Indonesia’s heritage elixirs – first as welcome sips and breakfast companions, then as signature creations at the bar.
Bina Nuraga, the group’s beverage R&D manager, began weaving jamu into Potato Head in 2018 before opening the dedicated bar a year later. His modern spin on these tonics now takes centre stage, with signatures like Balance Jamu and Energy Jamu blending coco cumin, turmeric, ginger, pandan leaf, and pandan-infused rum, perfect for restoring energy after a long flight or a late night.
Echoing the brand’s ethos of understated heritage, the Jamu Bar also offers hands-on jamu classes. A hit with international guests, the sessions turn ancient tradition into a fun, interactive experience, while sharing one of Indonesia’s most enduring rituals with the world.
seminyak.potatohead.co/wellbeing
HOTEL TENTREM JAKARTA
Tentrem Hotels is built on a deep sense of place, weaving Javanese philosophy into every detail. The very name Tentrem means tranquillity, peace, and harmony with the universe, reflected in the arts, crafts, and culinary traditions flowing through its Alam Sutera property. With such strong roots, it feels only natural that jamu, Indonesia’s time-honoured herbal elixir, plays an integral role here.
As a sister brand to Sido Muncul, the hotel highlights the brand’s products across its restaurants and lounges. Guests can sip inventive mocktails at Kayu Manis, Populico, and Tirta Lounge, from the vibrant Apsara Brana – a mix of blue curaçao, peach, lemonade, and rosella cordial – to Bongkot Asri, a refreshing blend of ginger flower, raspberry, apple, lime, and lychee.
For something lighter, Waidya Assyafa infuses coconut water with lemongrass, mint, and lime, while Pandawa Brana pairs Tentrem’s black tea pistachio blend with a frothy twist of Sido Muncul’s Tolak Angin. Guests can also opt for herbal shots made with turmeric, lemongrass, beetroot, ginger, or jicama, a simple yet powerful wellness boost in a glass.
JUMEIRAH BALI
Rooted in the grandeur of the Majapahit heritage, Jumeirah Bali celebrates tradition in every detail, from its striking architecture to the warmth of its service. Guests are immersed in cultural touches through hands-on experiences, local-forward dining, and inventive cocktails inspired by jamu.
At the heart of its jamu-inspired mixology programme is Arak Bali, the island’s traditional spirit, reimagined in modern blends. The Jamu Highball pairs Balinese and coconut sap arak with tamarind, turmeric, pandan, citrus, and botanical water, creating a bright, herbaceous long drink. For those who prefer a tangy kick, the Loloh Sour offers a refreshing twist on a Balinese classic, mixing sweet potato arak with sweet leaves, lemongrass, chilli, citrus, and a touch of wine emulsion.
For a bold reinterpretation of the timeless Negroni, the JamuGroni layers Archipelago Dry Gin, Campari, and sweet vermouth with tamarind, turmeric, fennel, and wine caviar, finished with a dramatic touch of smoke. Each creation is both a toast to tradition and a window into Indonesia’s evolving cocktail culture.
THE JAMU BAR
Founded by sisters Claudia and Vanessa Ong – granddaughters of the legendary Nyonya Meneer from the namesake jamu brand – the jamu BAR brings fresh energy to Indonesia’s time-honoured elixir. With deep roots in jamu heritage, the sisters have reimagined the drinking ritual, balancing authenticity with a modern touch.
Nestled on the lower ground floor of Pacific Place Mall, the jamu BAR is constantly evolving, ensuring this ancient tonic remains relevant in today’s lifestyle and drink culture. Classic favourites such as Jahe Wangi, Sari Asam, Kunyit Asam, and Beras Kencur are freshly prepared, while inventive jamu mocktails introduce a contemporary edge without straying from tradition. For convenience, the brand also offers powdered blends, naturally sweetened with coconut sugar, allowing jamu fans to enjoy turmeric, ginger, and tamarind-based drinks at home.
The bar’s commitment to quality has earned trust at the highest level, with partnerships spanning The Ritz-Carlton Jakarta, Pacific Place, Pullman Hotels and Resorts, Grand Hyatt Hotels, and Alila Hotels and Resorts.
COMO SHAMBHALA ESTATE
Set along the lush banks of the Ayung River, this Ubud sanctuary takes a nature-forward approach to preserving the jamu tradition. Guests are invited to lace up their walking shoes for the Herb Walk and Jamu Class programme, a gentle immersion into the healing bounty of Bali’s forests.
The four-hour experience begins at 7am with an expert guide leading a slow-paced exploration of the resort grounds. Along the way, participants are encouraged to observe and learn about the herbs, roots, and plants that have long formed the foundation of jamu. Light clothing is recommended for easy movement, with fresh fruit, water, and towels provided to keep the journey comfortable.
The walk concludes with a hands-on class where guests transform their gathered knowledge into practice, learning to craft traditional herbal tonics step by step. More than a class, it is an opportunity to reconnect with the land, embrace the wisdom of age-old remedies, and carry forward the essence of Indonesia’s celebrated wellness heritage.