Sundara Bali has many creative initiatives in store this year, including crafting imaginative cocktails that are also sustainable. Collaborating with ecoSPIRITS from Singapore and its low-carbon and low-waste distribution system, Sundara Bali aims to replace single-use glass spirit bottles with a more sustainable option.
The ecoSPIRITS technology was designed in Singapore, inspired by a practice from the 1800s when bulk spirits were transported in casks, demijohns or clay amphoras. With the help of ecoSPIRITS, Sundara Bali will be able to reduce a noteworthy amount of carbon footprint from its spirits distribution, by eliminating glass and cardboard packaging waste, as well as significantly increasing shipping efficiency for high-end spirits.
The eco-friendly effort complements Sundara’s all-new cocktail menu. Designed by Sundara’s Head Bartender Jan Jurecka, the beverage menu draws inspiration from Bali’s most popular neighbourhood, as well as the island’s best and freshest ingredients. Each glass of Jan’s concoction has a story to tell, and sometimes, a good cause to inspire.
The sweet tooth crowd would love the Kopi-Tini, a play on coffee martini with vodka, raspberry, macadamia, cold drip coffee liqueur and espresso. The Kelapa Negroni aka Wilson excels in its presentation, prepared right by your table, and with a flavour to match the theatrical element too!
Last but not least on our favourite list is the Mangrove Revival. A refreshing tipple made with gin, mangrove flower, raspberry, absinthe, citrus and egg white, the Mangrove Revival is served with an edible print-out of the mangrove flower. The cherry on top of this potion is that the profit from every purchase of Mangrove Revival goes to help regrow the neighbouring mangroves.
Asia Dreams Volume 47
Sundara at Four Seasons Resort Bali
at Jimbaran Bay
(sundarabali.com)
@sundarabali
