Back to arak: Bali’s ‘ultimate beverage’
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.
Advertisement: Story continues below
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.
Read the rest here:
Back to arak: Bali's 'ultimate beverage'