BALI | Rock Bar Bali has introduced a new cocktail menu to pair with the venue's globally-recognised panoramic sunset views.
Rock Bar Bali, one of the globe’s most popular sunset, cocktail and entertainment venues, has unveiled its new sustainable cocktail menu, designed by recently appointed Head Mixologist, Simone Merchese.
The innovative menu, launched in celebration of Rock Bar’s 15th anniversary, has paid tribute to Bali’s awe-inspiring natural environment – particularly the iconic Indian Ocean and sunsets experienced at Rock Bar.
As Merchese brings his talents to Rock Bar, guests are invited to embark on a sensory voyage through masterfully crafted cocktails highlighting fresh, local ingredients and sustainable practices. His creations go beyond flavour, 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,” said Marchese.
“I always aim to eliminate waste, which is why this new menu is so special to me.”
Furthering AYANA Bali’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, at AYANA Farm. When it comes to taste, Marchese drew inspiration from the rich flavours and vibrant ingredients of the countries bordering the Indian Ocean, including of course Indonesia, as well as 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 also being eco-friendly.
One standout cocktail is Notoro, inspired by Lake Notoro in Hokkaido, Japan. Featuring El Jimador Tequila, nori, and moringa, 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,” added Marchese. “Thanks to the nori, you can taste 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 that it reinforced 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 garnishes.
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 honours the flavours of the region.
“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.”
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