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Hooray for Brem and Arak!

Spice by Chris Salans, Bikini and Dewi Sri distillery are happy to announce the second of the series of “Arak and Spice” mixology collaboration event this June 7th 2019 at Spice by Chris Salans in Ubud, Bali.

The three brands/companies are getting together to celebrate the best of what Bali has to offer and to share Balinese culture with new, beautiful and dramatic cocktails all based on brem and arak. Brem is a naturally fermented rice wine. Arak is a clear distilled spirit from fermented rice.

All brem and arak for this event is produced and supplied by Dewi Sri company, a local firm founded in Sanur, Bali in 1968 and dedicated to the professional production of rice wines and spirits for more than fifty years.

Bikini was born from a desire to re-imagine fine dining, to strip back formality and inject it with vibrancy. Focusing on shared-plate food and hand-made cocktails, while always championing locally sourced ingredients.

 

Spice by Chris Salans, the casual modern Indonesian kitchen and bar from Master Chef Chris Salans and his flagship restaurant Mozaic in Ubud, Bali, has made it their mission to put arak and brem at the top of the list of local specialties. For this it is hosting several mixologist collaboration events this year in order to create more public awareness on arak and brem.

The second of the series of “Arak and Spice” event will be held at Spice by Chris Salans, on Jalan Raya Ubud, on June 7th with guest celebrity mixologist Arey Barker, head mixologist of Bikini restaurant and bar in Seminyak, Bali, winner of the of World Class DIAGEO 2014. Along side Master Chef Chris Salans and in-house mixologist Bili Yoga Wirawan, the dynamic trio will create a 4-course menu with cocktail pairing all based on Arak and Brem. The price of the 4 course set menu with 4 cocktails will be Idr595.000 net per person. After dinner, there will also be a cocktail party for those who just want to sip Arey’s cocktails ‘til late night.

Mixologist Arey will present cocktails such as Wooden Temple made Whisky, roasted pineapple juice and Brem air and, Seen Unseen made with Pandan infused Arak, clarified pineapple, vitamin C and coconut-jackfruit liqueur. Chef Chris will pair these daring cocktails with signature dishes such as Tuna Tataki, Torch Ginger Relish and Tempe Crackers, and Roasted Pork Belly with Fresh Turmeric Dressing and Grilled Pineapple.

Dinner will start at 6.30pm onwards and the after-dinner cocktail party from 9pm onwards.

Our next “Arak and Spice 3.0” event will take place in September 2019 where we will once again collaborate with another celebrity guest mixologist in order to promote Arak and Brem Bali.

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