Rhesa Rhisma Andrean from Sheraton Surabaya Hotel & Towers crafted “Saint & Sinner,” a zero-waste cocktail that celebrates the duality of life. A dance of the opposites, Martell VSOP is masterfully used to represent the ‘light’ and repurposed ingredients such as lacto-fermented apple and strawberry leaves are utilized to represent the ‘dark’.
I Gusti Made Rai Saputra from Courtyard by Marriott Bali Seminyak with “The Balian.” The Balian cocktail, inspired by the revered Balinese healer and the philosophy of Tri Blending Arak Bali with Altos Tequila and local ingredients like Kintamani coffee and Pedawa palm sugar offers a harmonious and refreshing experience while supporting local industries.
Ariyadi Saputra from Mandapa, a Ritz-Carlton Reserve, created “Temu Memories,” inspired by the nostalgic and health-boosting qualities of Temulawak and incorporating every part of the pineapple, including replanting the crown, to promote a cyclical approach.
Alif Rizki Fauzi from Four Points by Sheraton Bintan, Lagoi Bay, introduced “Cascara Cocktail,” using re-boiled coffee grounds infused with orange peel and local Malaka sugar with the botanical depth of Monkey 47 Dry Gin, offering a unique and refreshing experience.
Emphasizing sustainability, the used coffee grounds are repurposed as fertilizer, reflecting a commitment to creative and eco-friendly practices while inviting relaxation in Bintan.
Kevin Leo Sugandhi from the Batam Marriott Hotel Harbour Bay crafted “El Loco Macaca,” inspired by the playful Macaca monkeys of Kampung Vietnam, using nutrient- rich banana peels as a key ingredient to turn potential waste into a refreshing cocktail.
Muhammad Sugeng Setiawan from The Westin Surabaya presented “Lapis Surabaya”, which pays homage to Surabaya’s traditional dessert using locally sourced cacao and pineapple from Jember, East Java, in which the skin was repurposed from daily breakfasts at Magnolia Restaurant into a caramelized garnish and reinforcing the commitment to eco-friendly practices.
