15 Indonesian Cocktails You Absolutely Must Try for a Dreamy Tropical Escape Updated 05/2026

If you have ever closed your eyes and imagined sipping something extraordinary while a warm tropical breeze drifts past you, chances are your fantasy looked a lot like Indonesia. This magnificent archipelago of over 17,000 islands has long been a muse for travelers, artists, and now, cocktail lovers around the world. Indonesian cocktails are not just drinks. They are liquid stories woven from ancient spice trade routes, lush rainforests, and centuries of culinary wisdom.

Whether you are hosting a dinner party, mixing drinks on a lazy weekend afternoon, or simply craving something more exciting than a glass of wine, these Indonesian cocktail recipes will transport you somewhere truly special. From the funky depth of Batavia Arrack to the floral sweetness of pandan and lychee, every sip is a journey across one of the world’s most flavorful destinations.

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The Soul of Indonesian Cocktails: Flavor, History, and Culture

To truly appreciate Indonesian cocktails, you need to understand the landscape they come from. Indonesia is the world’s largest archipelago nation and sits at the heart of what was once called the Spice Islands, a name that tells you everything about what makes this country’s flavors so irresistible.

For centuries, Indonesia was the global epicenter of the spice trade. Cloves, nutmeg, pepper, and cinnamon were so precious that European nations launched entire colonial expeditions to control their supply. The Dutch East India Company established its headquarters in what is now Jakarta, then known as Batavia, in the early 17th century. This colonial history gave birth to one of Indonesia’s most iconic spirits: Batavia Arrack, a sugarcane and red-rice-based distillate that predates rum itself and once graced the finest punch bowls of 18th-century London and Amsterdam.

Batavia Arrack is among the oldest known distilled spirits in the world, with a flavor that sits somewhere between whiskey and rum, carrying a funky, smoky fruitiness with an earthy depth unlike anything else. It fell out of fashion after World War II but has experienced a remarkable revival since 2007, when specialty importer Haus Alpenz brought the van Oosten brand back to the United States, where bartenders quickly rediscovered its transformative power in cocktails.

Beyond Batavia Arrack, Indonesia’s cocktail culture draws from an extraordinary pantry of native ingredients. Jamu, the ancient herbal drink tradition dating back to at least the 8th century, forms the backbone of many modern Indonesian cocktail recipes. Made from turmeric, ginger, tamarind, and honey, Jamu was originally a royal health tonic used in Javanese courts and is still consumed daily by millions of Indonesians today.

Pandan leaves, known as the “vanilla of Southeast Asia,” infuse drinks with a sweet, grassy, almost nutty fragrance. Coconut water and coconut cream appear in everything. Lychee and rambutan bring jewel-bright sweetness. Lemongrass and galangal add a citrusy, spicy warmth that no Western herb can quite replicate. Together, these ingredients create a flavor profile that is simultaneously exotic and comforting, bold and delicate.

Today, Indonesia’s cocktail scene is thriving, particularly in Bali and Jakarta, where craft cocktail bars like Ku De Ta, Potato Head Beach Club, and the vibrant rooftop bars of Jakarta’s Scbd district have become globally recognized. According to hospitality industry reports, Bali alone welcomed over 5.2 million international visitors in 2023, many of them drawn by its food and drink culture. This growing interest in Indonesian flavors is fueling a worldwide trend of home bartenders recreating these tropical masterpieces in their own kitchens.

The beauty of Indonesian cocktails lies in their versatility. Some are bright and refreshing, perfect for a summer afternoon. Others are warm and spiced, ideal for a cozy evening in. And some are so visually stunning, with their layered colors and exotic garnishes, that they practically beg to be photographed.

15 Best Indonesian Cocktails List

Bali Breeze

Imagine standing barefoot on a Balinese beach at golden hour. That is exactly the vibe this cocktail delivers in a glass.

Ingredients:

• 2 oz tropical rum (or Batavia Arrack van Oosten for authenticity)
• 3/4 oz coconut cream
• 1/2 oz fresh lime juice
• 1/2 oz lemongrass-ginger syrup (see note below)
• Crushed ice
• Garnish: lemongrass stalk, lime wheel, or a pandan leaf

Lemongrass-Ginger Syrup:

• 2 lemongrass stalks, bruised and sliced
• 1 inch fresh ginger, sliced
• 1 cup water
• 1 cup sugar

Instructions:

1. Make the syrup first: Combine lemongrass, ginger, water, and sugar in a saucepan. Bring to a simmer over medium heat and stir until sugar dissolves. Remove from heat and let steep for 30 minutes. Strain and chill completely before using.
2. Fill your glass (a ceramic tiki mug or double rocks glass works beautifully) with crushed ice.
3. Combine the rum, coconut cream, lime juice, and lemongrass-ginger syrup in a cocktail shaker filled with ice.
4. Shake vigorously for 15 to 20 seconds until the shaker frosts on the outside.
5. Strain over the crushed ice in your prepared glass.
6. Garnish with a bruised lemongrass stalk and a lime wheel, and float a pandan leaf on top for an extra touch of Balinese magic.

Pale gold and creamy, this cocktail radiates tropical warmth. The coconut and lemongrass create a silky, aromatic base, while the fresh lime keeps everything bright and clean. It is the kind of drink you sip slowly, savoring every sip as if the afternoon has nowhere to be.

Batavia Arrack Highball

This is the classic entry point into the world of Indonesian spirits, a drink that is deceptively simple yet endlessly fascinating.

Ingredients:

• 2 oz Batavia Arrack van Oosten
• 1/2 oz fresh lime juice
• 1/2 oz simple syrup
• 3 to 4 oz club soda or sparkling water
• Ice cubes
• Garnish: lime wheel

Instructions:

1. Fill a highball glass with ice cubes.
2. Pour the Batavia Arrack directly into the glass over the ice.
3. Add the lime juice and simple syrup, then stir gently with a bar spoon for about 10 seconds.
4. Top with club soda, pouring slowly to preserve the fizz.
5. Stir once more very gently, just to combine.
6. Garnish with a lime wheel on the rim and serve immediately.

Crystal clear with a gentle golden shimmer, the Batavia Arrack Highball is pure elegance in simplicity. The spirit’s funky, malty notes unfurl slowly as the drink dilutes, revealing layers of tropical fruit and earthiness. This is what bartenders call a “gateway cocktail,” and once you taste it, you will understand why the spirit captivated 18th-century Europe.

Jamu Sour

Inspired by Indonesia’s 1,000-year-old herbal wellness tradition, this cocktail is both a health tonic and a party drink, a combination Indonesians have been perfecting since the Majapahit Empire.

Ingredients:

• 2 oz gin (or vodka for a cleaner version)
• 3/4 oz fresh turmeric juice (about 1 to 2 inches of fresh turmeric root, juiced)
• 3/4 oz fresh ginger juice
• 3/4 oz fresh lemon juice
• 1/2 oz honey syrup (1:1 honey and warm water, stirred to combine)
• 1 egg white (optional, for a silky froth)
• Pinch of black pepper
• Garnish: thin turmeric slice and a sprig of fresh mint

Instructions:

1. If using egg white, combine all ingredients in a shaker without ice and dry shake vigorously for 15 seconds to emulsify the egg white.
2. Add ice to the shaker and shake again hard for another 15 to 20 seconds.
3. Double strain through a fine mesh strainer into a chilled coupe glass to catch any fiber from the turmeric and ginger.
4. If skipping the egg white, simply combine all ingredients in a shaker with ice, shake for 20 seconds, and strain into a coupe.
5. Garnish with a thin slice of fresh turmeric and a mint sprig.

Glowing a brilliant amber-gold with a delicate foam top if you used the egg white, the Jamu Sour looks like liquid sunshine. The flavor is earthy, citrusy, and gently spiced, with the gin lending a botanical depth that plays beautifully against the turmeric’s warmth. Serve this at your next brunch and watch everyone ask for the recipe.

Lychee Martini (Indonesian Style)

Lychee is one of Indonesia’s most beloved tropical fruits, and when it meets a chilled martini glass, something magical happens.

Ingredients:

• 2 oz vodka (use a premium, clean-tasting vodka)
• 1 oz lychee juice or syrup from a can of lychees
• 1/2 oz dry vermouth
• 1/2 oz fresh lime juice
• Ice cubes
• Garnish: 2 to 3 canned lychees skewered on a cocktail pick

Instructions:

1. Chill your martini glass by filling it with ice water and letting it sit while you prepare the drink.
2. Combine vodka, lychee juice, vermouth, and lime juice in a cocktail shaker.
3. Fill the shaker with ice and shake hard for 20 seconds until extremely cold.
4. Discard the ice water from your martini glass and strain the cocktail directly into it.
5. Garnish with the lychee skewer draped elegantly across the rim.

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Pale blush pink and gossamer-clear, the Lychee Martini is effortlessly glamorous. The floral, perfumed sweetness of lychee wraps around the clean vodka like a silk scarf, while the vermouth and lime keep it from veering into dessert territory. This is the cocktail you make when you want to feel like you are celebrating, even on a Tuesday.

Balinese Margarita

This is what happens when the vibrant spirit of Bali crashes a classic Mexican party, and the result is absolutely stunning.

Ingredients:

• 1.5 oz tequila reposado
• 1 oz orange liqueur (such as Cointreau or triple sec)
• 1 tablespoon orange marmalade
• 3/4 oz fresh lime juice
• 1 tablespoon flaky sea salt (for the rim)
• Ice cubes
• Garnish: edible flower (hibiscus or orchid)

Instructions:

1. Prepare the glass by rubbing a lime wedge around the rim of a rocks glass, then dipping it in a small plate of sea salt to coat. Fill the glass with ice.
2. Combine tequila, orange liqueur, orange marmalade, and lime juice in a cocktail shaker.
3. Add ice and shake vigorously for about 12 seconds. Do not over-shake this one; the marmalade needs just enough agitation to dissolve properly.
4. Fine strain the cocktail over the iced glass to remove any marmalade pulp.
5. Garnish with an edible flower pressed gently onto the surface of the drink.

Amber-hued and gleaming, the Balinese Margarita rewards the eye before it even reaches your lips. The marmalade gives it a jammy, bitter-citrus complexity that a standard margarita simply cannot achieve, while the floral garnish adds that distinctly Balinese sense of ceremonial beauty. This one is a showstopper at any gathering.

Pandan Coconut Daiquiri

Pandan is the soul of Southeast Asian desserts, and here it transforms one of the world’s great classic cocktails into something utterly otherworldly.

Ingredients:

• 2 oz white rum
• 1 oz pandan syrup (see note below)
• 3/4 oz fresh lime juice
• 1/2 oz coconut cream
• Ice cubes
• Garnish: knotted pandan leaf

Pandan Syrup:

• 6 fresh pandan leaves (or 1 tsp pandan extract)
• 1 cup water
• 1 cup sugar

Instructions:

1. Make pandan syrup: Blend pandan leaves with water until smooth. Strain through a fine mesh strainer. Combine the green liquid with sugar in a saucepan over medium heat, stirring until dissolved. Cool completely before use.
2. Combine rum, pandan syrup, lime juice, and coconut cream in a cocktail shaker filled with ice.
3. Shake vigorously for 20 seconds until well chilled.
4. Double strain into a chilled coupe glass.
5. Garnish with a knotted pandan leaf draped elegantly over the rim.

Pale jade green with a dreamy, creamy texture, this daiquiri looks like it was poured straight out of a Balinese temple garden. The pandan brings a vanilla-like sweetness with a grassy, almost toasty undertone, while the coconut cream rounds everything into silk. It smells as wonderful as it tastes, and it tastes extraordinary.

Jakarta Mai Tai

A tropical classic reimagined through an Indonesian lens, with Batavia Arrack taking the place of traditional rum and adding a whole new dimension of flavor.

Ingredients:

• 1.5 oz Batavia Arrack van Oosten
• 1/2 oz rhum agricole (or regular white rum)
• 3/4 oz fresh lime juice
• 1/2 oz orange liqueur (Curacao or Cointreau)
• 1/4 oz simple syrup
• Crushed ice
• Garnish: fresh mint sprig, lime wedge, and an edible orchid

Instructions:

1. Combine Batavia Arrack, rhum agricole, lime juice, orange liqueur, and simple syrup in a cocktail shaker with ice.
2. Shake well for 15 seconds until thoroughly chilled.
3. Fill a rocks glass or tiki mug generously with crushed ice.
4. Strain the cocktail over the crushed ice.
5. Garnish lavishly with a sprig of fresh mint, a lime wedge, and an orchid blossom for that extra tropical flourish.

Golden-amber and fragrant, the Jakarta Mai Tai drinks like a story told in two languages: the classic tiki tradition of Hawaii and the ancient spirit culture of Java. The Batavia Arrack adds a funky, malty backbone that rhum agricole alone could never quite achieve. It is complex, layered, and wildly refreshing all at once.

Bandrek Old Fashioned

Bandrek is a traditional Indonesian medicinal spiced drink from West Java, warming and aromatic, and it makes an absolutely sensational base for a modern Old Fashioned twist.

Ingredients:

• 2 oz aged dark rum (or Batavia Arrack for a more authentic profile)
• 1/2 oz brown sugar syrup (dissolve 2 tablespoons brown sugar in 1 tablespoon warm water)
• 2 dashes aromatic bitters
• 1 small piece charred ginger (char ginger slices briefly over an open flame or in a dry pan)
• 1 whole clove
• 1 small cinnamon stick
• 1 fresh pandan leaf (torn to release fragrance)
• Large ice cube
• Garnish: orange peel twist and a cinnamon stick

Instructions:

1. In a mixing glass, combine the charred ginger, clove, and torn pandan leaf. Gently muddle to release the aromatics, just a few firm presses, not a mash.
2. Add the rum, brown sugar syrup, and bitters.
3. Fill the mixing glass with ice and stir slowly for 30 seconds. The stirring technique is everything here; slow and deliberate preserves the silky texture.
4. Strain over a single large ice cube in a rocks glass.
5. Express an orange peel over the surface by holding it skin-side down and gently bending it over the glass to release its oils. Run the peel around the rim and drop it in.
6. Garnish with a cinnamon stick rested across the glass.

Deep mahogany and brooding, with tendrils of pandan fragrance rising from the glass, the Bandrek Old Fashioned is an intimate, reflective cocktail. It is the kind of drink you sip beside a flickering candle, letting the warmth of ginger and cinnamon settle into your bones. Sophisticated, meaningful, and deeply Indonesian at heart.

Java Serenity

This minimalist cocktail takes the ritual of traditional Indonesian jasmine tea and elevates it into something bracingly elegant.

Ingredients:

• 2 oz premium vodka
• 4 oz Indonesian jasmine tea or hibiscus tea (brewed strong and chilled)
• 1/2 oz lemongrass syrup (same recipe as in the Bali Breeze)
• Splash of club soda
• Ice cubes (ideally make them from the tea itself for enhanced flavor)
• Garnish: thin lemon slice and a fresh mint sprig

Instructions:

1. Brew your tea strong and let it cool completely, then refrigerate. For extra flavor, freeze some of the tea into ice cubes the night before.
2. Fill a highball glass with the tea ice cubes (or regular ice).
3. In a cocktail shaker, combine vodka and lemongrass syrup with regular ice. Shake for 15 seconds until well chilled.
4. Strain the vodka mixture into the glass over the tea ice.
5. Slowly pour the chilled tea over the back of a spoon into the glass to create a gentle layer.
6. Add a splash of club soda and give the drink one light stir.
7. Garnish with a lemon slice and a mint sprig.

Translucent amber or deep rose depending on your tea choice, Java Serenity is a drink of quiet confidence. As the tea ice melts, the flavor deepens and evolves, making every sip slightly different from the last. It is elegant, contemplative, and beautifully aromatic, the kind of cocktail that makes an ordinary evening feel ceremonial.

Javanese Sunrise

Visually breathtaking and vibrant in flavor, this cocktail captures the layered colors of a Java sunrise in a single stunning glass.

Ingredients:

• 2 oz Batavia Arrack (or white rum)
• 3 oz fresh orange juice
• 1 oz passion fruit juice (or mango juice)
• 1/2 oz grenadine or palm sugar syrup
• Ice cubes
• Garnish: orange half-wheel and a passion fruit half

Instructions:

1. Fill a highball glass generously with ice.
2. Pour the Batavia Arrack over the ice first.
3. Add the orange juice and passion fruit juice. Stir gently to combine.
4. Slowly drizzle the grenadine or palm sugar syrup down the side of the glass using the back of a spoon. Do not stir. The syrup will sink to the bottom and create a beautiful gradient effect from deep amber at the base to bright orange at the top.
5. Garnish with an orange wheel on the rim and a halved passion fruit balanced on the edge of the glass.

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Spectacular and unapologetically dramatic, the Javanese Sunrise is all gradient oranges, golds, and deep reds, like the actual first light over Mount Bromo. The flavor is tropical, sweet, and gently funky from the arrack, with the passion fruit adding a tart brightness that cuts through the sweetness perfectly. This is the cocktail you make when you want to make an entrance.

Rambutan Sweet and Spicy Smash

Rambutan is one of Indonesia’s most iconic and visually distinctive fruits, its hairy red shell concealing sweet, translucent flesh inside, and it makes an extraordinary cocktail ingredient.

Ingredients:

• 8 to 10 fresh or canned rambutan, peeled and pitted
• 2 oz white rum or vodka
• 3/4 oz fresh lime juice
• 1/2 oz simple syrup
• 1 to 2 thin slices fresh red chili (adjust to your heat tolerance)
• Fresh mint leaves (about 6 to 8 leaves)
• Crushed ice
• Garnish: whole rambutan on a skewer and a chili slice

Instructions:

1. In a cocktail shaker, add the rambutan flesh, chili slices, and mint leaves. Muddle thoroughly, pressing down firmly to extract as much juice from the rambutan as possible.
2. Add the rum, lime juice, and simple syrup to the shaker.
3. Fill with ice and shake vigorously for 15 to 20 seconds.
4. Double strain through a fine mesh strainer into a rocks glass packed with crushed ice to remove the chili seeds and mint fiber.
5. Garnish with a whole rambutan on a cocktail skewer and a thin chili slice for a pop of color and a hint of warning.

Blush-white and rustic with flecks of mint and chili visible through the ice, this smash is the life of the party. The rambutan brings a grape-like sweetness that makes you feel you are biting into something perfectly ripe and fresh, while the chili creeps in at the finish with a slow, sultry heat. It is playful, adventurous, and absolutely addictive.

Krakatoa Spice Cocktail

Named after Indonesia’s legendary and still-active volcano, this cocktail lives up to its dramatic name with a complex, slow-building heat that is impossible to ignore.

Ingredients:

• 2 oz aged dark rum
• 3/4 oz fresh lime juice
• 1/2 oz ginger syrup (simmer 1 cup water, 1 cup sugar, and 3 inches sliced fresh ginger for 20 minutes; strain and cool)
• 1/4 oz coconut water
• 2 dashes aromatic bitters
• 3 slices fresh ginger, for muddling
• Pinch of cayenne pepper
• Ice cubes
• Garnish: candied ginger piece and a dried chili on a cocktail pick

Instructions:

1. Muddle the fresh ginger slices in the bottom of a cocktail shaker with the ginger syrup until thoroughly smashed and fragrant.
2. Add dark rum, lime juice, coconut water, and bitters.
3. Fill with ice and shake hard for 20 seconds.
4. Double strain into a chilled rocks glass over a large ice cube.
5. Dust a tiny pinch of cayenne over the surface of the drink for visual drama and a fiery nose.
6. Garnish with a candied ginger piece and a dried red chili on a cocktail pick.

Burnished amber with a slight haze from the muddled ginger, Krakatoa is a cocktail that demands your attention. The first sip is rich, sweet, and deeply spiced; the second brings the heat, building slowly at the back of the throat like, yes, a volcano deciding whether to erupt. Bold, dramatic, and utterly unforgettable at a dinner party.

Coconut Pandan Mojito

The mojito gets a lush, tropical Indonesian makeover with pandan and coconut water standing in for the usual suspects, creating something far more interesting than the original.

Ingredients:

• 2 oz white rum
• 1 oz pandan syrup (see Pandan Coconut Daiquiri recipe above)
• 3/4 oz fresh lime juice
• 3 oz coconut water
• 8 to 10 fresh mint leaves
• 1/2 oz coconut cream
• Club soda to top
• Crushed ice
• Garnish: pandan leaf, mint sprig, and lime wedge

Instructions:

1. Place mint leaves in the bottom of a highball glass and pour the lime juice over them. Use the handle of a bar spoon to gently press the mint against the glass, releasing its oils without tearing the leaves. (Torn leaves = bitter drink.)
2. Add the pandan syrup and coconut cream. Stir gently to combine.
3. Add rum and fill the glass with crushed ice.
4. Pour the coconut water over the ice and stir gently with a bar spoon for about 10 seconds.
5. Top with a splash of club soda for effervescence.
6. Garnish with a knotted pandan leaf, a generous mint sprig, and a lime wedge pressed against the rim.

Pale green and dreamy with wisps of mint bobbing above the crushed ice, the Coconut Pandan Mojito smells incredible even before you take the first sip. The pandan adds a fragrant, slightly sweet vanilla-grass note that makes the mint sing, while the coconut water keeps everything hydrating and tropical. It is the perfect companion for a long, lazy summer evening.

Sumatran Storm

Inspired by the intense weather patterns of Indonesia’s largest island and its legendary spice heritage, this cocktail is robust, bold, and deeply satisfying.

Ingredients:

• 2 oz Indonesian rum or dark aged rum
• 3/4 oz fresh lemon juice
• 1/2 oz star anise syrup (simmer 1 cup water, 1 cup sugar, and 3 whole star anise for 15 minutes; cool and strain)
• 1/4 oz cinnamon bark syrup (or cinnamon simple syrup)
• 2 dashes Angostura bitters
• Pinch of freshly grated nutmeg
• Ice cubes
• Garnish: cinnamon stick, star anise, and a lemon twist

Instructions:

1. Combine rum, lemon juice, star anise syrup, and cinnamon syrup in a cocktail shaker with ice.
2. Add the bitters and shake vigorously for 20 seconds.
3. Strain into a chilled rocks glass over a large ice cube.
4. Grate fresh nutmeg over the surface, using a microplane or fine grater.
5. Garnish with a cinnamon stick, a whole star anise resting on the surface, and a curled lemon twist.

Dark amber and brooding with a complex aromatic nose that fills the room before the glass even reaches your lips, the Sumatran Storm is an experience as much as a drink. The star anise and cinnamon wrap around the rum like a warm cloak, while the fresh lemon keeps the whole thing from becoming too heavy. This is the cocktail you pour on a rainy evening when you want to feel grounded and warm.

Ginger Palm Spritz

Inspired by Bir Pletok, the beloved Betawi herbal “beer” from Jakarta that warms the body and delights the senses, this sparkling spritz brings the tradition into cocktail hour with effortless elegance.

Ingredients:

• 1.5 oz aged rum or gin
• 1 oz Bir Pletok-inspired syrup (see below)
• 3/4 oz fresh lime juice
• 3 oz Prosecco or sparkling wine
• Ice cubes
• Garnish: fresh ginger slice, cinnamon stick, and a dried red hibiscus flower

Bir Pletok-Inspired Syrup:

• 2 inches fresh ginger, sliced
• 1 stick cinnamon
• 3 whole cloves
• 2 cardamom pods, lightly crushed
• 1 small piece kayu secang (sappanwood) if available, for the beautiful red color
• 1 cup water
• 1 cup sugar

Instructions:

1. Make the syrup: Combine all spices and water in a saucepan. Simmer for 15 minutes, add sugar, stir to dissolve, then cool and strain completely.
2. In a wine glass or spritz glass, combine rum (or gin), Bir Pletok syrup, and lime juice over ice.
3. Stir gently for about 10 seconds to combine without losing too much carbonation.
4. Top slowly and carefully with Prosecco, tilting the glass to preserve the bubbles.
5. Garnish with a fresh ginger slice on the rim, a cinnamon stick, and a dried hibiscus flower floating on the surface.

Ranging from rose-gold to a dramatic deep red depending on whether you used kayu secang, the Ginger Palm Spritz is one of the most visually distinctive Indonesian cocktails on this list. The flavor is warming and festive: ginger, cinnamon, and clove wrapped in delicate bubbles, with the lime providing a bright counterpoint. It is elegant, celebratory, and pays heartfelt homage to Jakarta’s most beloved street drink.

Conclusion

Indonesian cocktails are a category of drinks unlike anything else in the world of mixology. They are rooted in thousands of years of spice culture, herbal wisdom, and tropical abundance, yet they translate effortlessly into the modern cocktail glass. Whether you are drawn to the funky depth of a Batavia Arrack Highball, the luminous beauty of a Pandan Coconut Daiquiri, or the fiery drama of a Krakatoa Spice Cocktail, there is an Indonesian-inspired drink on this list that was made for exactly your kind of evening.

The best part? You do not need to book a flight to Bali to experience these flavors. With a well-stocked pantry of lemongrass, pandan, fresh ginger, coconut cream, and perhaps a bottle of Batavia Arrack from your local specialty spirits shop, Indonesia comes to you.

Try one recipe this week. Then try another. Before long, you will have your own little corner of the archipelago right in your kitchen, fragrant, vibrant, and endlessly inviting. Selamat minum, which in Bahasa Indonesia means “cheers to drinking well.” And in this case, you absolutely will.

Sources: https://chesbrewco.com
Category: Cocktails