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One place to enjoy the local spirit ... Ku De Ta in Bali. Photo: Getty Images

Pastry chef Will Goldfarb is living every stressed-out urbanite's dream.

After several successful years in New York running a dessert-centric restaurant with a cult following, he picked up and moved to the tropical paradise of Bali and is now executive pastry chef at Ku De Ta, a restaurant and beach club with a cult following.

"[Bali's] local drinking culture is very sophisticated these days," Goldfarb says, adding that there's lots of fresh young talent working hard behind the bar to impress the international clientele.

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The iconic tipple here is a spirit called arak. "The ultimate local beverage would probably be... an Arak Madu with honey and lime," notes Goldfarb.

(Not to be confused with arrack, an anise-flavoured spirit popular in some Middle Eastern countries, Bali's arak is distilled either from coconut palm sap or a mix of black glutinous rice and coconut milk.)

Although inexpensive, arak can be found at bars catering to locals and budget-minded tourists, Bali's more upscale restaurants and cocktail lounges tend to promote pricier rum and vodka drinks, mixed with tropical fruit such as mango and passionfruit, and Asian-inspired flavourings like ginger and lemongrass.

Fiery arak is usually available for the asking, though. (Stick to reputable bars though - homemade arak has been linked to poisonings of tourists and locals)

Batavia Arrack, distilled from molasses on the Indonesian island of Java, also may be found at some resort hotels; some historical-minded mixologists consider this an indispensable ingredient for punches.

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