Bali rock bar introduces zero-waste cocktails, mocktails
MANILA, Philippines — A bar in popular destination Bali has proven that it is possible to come up with sustainable cocktails and mocktails.
Ayana Bali’s Rock Bar in Indonesia unveiled its new and innovative drinks in time for the celebration of its 15th anniversary.
The new menu pays tribute to Bali’s awe-inspiring environment, particularly the Indian Ocean and sunsets experienced at the Rock Bar. It was designed by recently appointed head mixologist Simone Marchese, who has over 10 years of experience working at some of the finest cocktail bars in London and France, including Soho House and Paris Society.
Marchese was named among France’s Top 100 Bartenders by Cocktail Spirits, a premier French–Japanese guide and event that brings together industry professionals from around the globe, in 2023.
Marchese’s creations go beyond flavor, embodying a zero-waste philosophy by ensuring that every element of the ingredients is used in some form.
“My personal style is simple and efficient — using familiar ingredients but working with them in an innovative way,” Marchese said. “I always aim to eliminate waste, which is why this new menu is so special to me.”
Furthering the Bali bar's commitment to sustainability, the new set of signature cocktails uses every part of each ingredient and includes several ingredients sourced fresh from the property itself, from the nearby Ayana Farm.
When it comes to taste, Marchese draws inspiration from the rich flavors and vibrant ingredients of not just Indonesia but also of the countries bordering the Indian Ocean, including China, Korea, and even the Tanzanian archipelago of Zanzibar.
From seaweed and flower petals to tropical fruits and warm spices, each drink reflects the dynamic essence of the region while at the same time being eco-friendly.
One standout cocktail is Notoro, inspired by Lake Notoro in Hokkaido, Japan. Featuring El Jimador Tequila, nori, and moringa (known in the Philippines as malunggay), the concoction offers an umami-rich, herbal experience that mirrors the scenic beauty of the lake, known for its vibrant red and gold patches of coral grass in autumn.
“Notoro is the cocktail that best represents Rock Bar,” Marchese said. “Thanks to the nori, you can feel the sea in every sip. We perfected our sustainability principles with the moringa, which is used in a cordial and then dehydrated and powdered as a garnish.”
Another highlight is Dragon Sunset, a vivid, refreshing cocktail inspired by the spectacular sunset viewed from the dragon fruit and rose petal plantations in Song Nam, Vietnam. Blended with gin and Cointreau, these ingredients create striking purple and white hues.
“We use the whole dragon fruit, including the skin, because of its health benefits and herbal taste,” Marchese added, reinforcing the zero-waste approach behind the menu.
Meanwhile, Dala Spritz, inspired by a garden in China, contains Aperol infused with tomato, basil, and olives. The tomato is then dehydrated for garnish.
For those seeking alcohol-free alternatives, Rock Bar’s menu also features a selection of sustainable mocktails, including the refreshing Nom Tom. This mocktail draws inspiration from traditional Thai coconut dumplings, called Khanom Tom, blending mint and coconut for a zesty tropical treat that honors the flavors of the region.
Marchese invites guests to savor the artistry of the new menu: “Our guests will be able to feel the care and passion that goes into each drink because our passion goes beyond mixology. We want to show our love to our guests and the planet, by creating the finest cocktails all with a zero-waste approach, contributing to a better world.”
Bali's Rock Bar is open daily from 4 p.m. until midnight.
