AYANA With its inventive zero-waste drinks and mocktails, Bali’s famous Rock Bar encourages visitors to go on a journey across the Indian Ocean.
One of the most well-known sunset, drink, and entertainment venues in the world, Rock Bar, is pleased to present its new sustainable cocktail menu, which was created by Simone Merchese, the recently hired head mixologist. Launched to commemorate Rock Bar’s 15th anniversary, the inventive menu honors Bali’s breathtaking natural surroundings, especially the famous Indian Ocean and the sunsets that can be seen at Rock Bar.
Marchese brings a wealth of knowledge and experience to the position, having worked at some of the best cocktail bars in London and France for more than a decade, including Soho House and Paris Society. COCKTAILSPIRITS, a leading French-Japanese guide and event that brings together industry experts from across the world to investigate and define the future of the bar business, named him one of France’s top 100 bartenders in 2023.
He is now sharing his skills at Rock Bar, where patrons are welcome to experience a multisensory journey through expertly mixed drinks that emphasize sustainable techniques and locally sourced, fresh ingredients. By making sure that every component of the food is utilized in some way, Marchese’s works transcend taste and exemplify the zero-waste principle. Marchese explains, “My personal style is straightforward and effective—using well-known ingredients but working with them in an inventive way.” “This new menu is very special to me because I always try to eliminate waste.”
The new line of signature drinks from AYANA Bali furthers the company’s dedication to sustainability by utilizing every component of each product and including a number of fresh ingredients from the neighboring AYANA Farm. In terms of flavor, Marchese was influenced by the bright ingredients and rich flavors of the nations that border the Indian Ocean, including China, Korea, Indonesia, and even the Tanzanian island of Zanzibar. From tropical fruits and warm spices to seaweed and flower petals, each drink captures the vibrant spirit of the area while being environmentally responsible.
The Notoro, which was inspired by Hokkaido, Japan’s Lake Notoro, is one particularly noteworthy drink. The mixture, which combines El Jimador Tequila, nori, and moringa, provides a herbaceous, umami-rich experience that reflects the lake’s natural beauty, which is characterized by its vivid red and gold patches of coral grass in the fall. According to Marchese, “the cocktail that best embodies Rock Bar is the Notoro.” You can taste the sea in every sip because of the nori. The moringa, which is utilized in a cordial before being dehydrated and ground into a powder for garnish, allowed us to perfect our sustainability principles.
Dragon Sunset, a vibrant, revitalizing drink that was inspired by the breathtaking sunset seen from the dragon fruit and rose petal plantations in Song Nam, Vietnam, is another standout. When combined with Cointreau and gin, these substances produce vibrant white and purple colors. Marchese continues, “We use the whole dragon fruit, including the skin, because of its health benefits and herbal taste,” highlighting the menu’s zero-waste philosophy. In the meanwhile, Aperol is combined with tomato, basil, and olives in Dala Spritz, which was inspired by a Chinese garden. For garnishes, the tomato is then dehydrated.
The menu at Rock Bar also offers a variety of sustainable mocktails, such as the cool Nom Tom, for those looking for alcohol-free options. Inspired by traditional Thai coconut dumplings, known as khanom tom, this mocktail combines coconut and mint to create a spicy tropical delight that celebrates local flavors.
“Our passion goes beyond mixology, so our guests will be able to feel the care and passion that goes into each drink,” Marchese says, inviting them to enjoy the creativity of the new menu. By making the best cocktails with a zero-waste philosophy, we hope to demonstrate our love for both the environment and our customers while also making the world a better place.
“Rock Bar’s new cocktail menu exemplifies AYANA Bali’s commitment to sustainability while creating exceptional experiences for our guests,” says Mario Belometti, general manager of Rock Bar, expressing his delight about the new menu. While making the opulent drinks our visitors deserve, we’re also appreciating the many cultures and ingredients from throughout the Indian Ocean and cutting down on waste.
Every day from 4 PM to midnight, Rock Bar offers the ideal accompaniment to the island’s most stunning vistas.
