Listening to Sufian Mahmoud talk about creating cocktails and watching how at ease he is behind the bar and interacting with guests, it’s clear to see that he has found his calling in the beautiful Sundara Beach Club & Restaurant.
Set overlooking the beauty of Jimbaran Bay and its sublime sunsets, Sundara – recognised among the World’s Best 50 Beach Bars by CNN Travel – has much to offer its guests, from its shimmering beachside pool to refined Asian-inspired dining cooked à la minute, as well as an extensive drink list. However, if you have an interest in cocktails, head to the stylish bar with its comfortable seating and strike up a conversation with Head Bartender Sufian Mahmoud. It’s easy to spot him, he’s the one with a big smile and buzzing energy.
Sufian was watching flaming cocktails being made and served when he realised he was fascinated by the creativity, guest interaction, vibrant ambience and the fun. Changing his career and leaving firefighting behind, now guests can find him serving up cocktails he has personally created based on his minimum waste, maximum flavour ethos.
With hand-picked botanicals, herbs and fruits from the resort’s garden and special sources around Indonesia, as well as specialised equipment and processes, Sufian heads to the resort’s kitchen to create unique infusions, marmalades, amaro, secang tree bark-infused whisky and banana rum, just to name a few of his innovations.
One cocktail not to miss is his slow-cooked Made’s Margarita, which uses the classic tequila and lime, but is made unique by Sufian’s use of every part of local Kintamani oranges to craft house-made tangerine liqueur, as well as tangerine marmalade that has a kick thanks to some andaliman pepper. Add smoked salt on the glass rim and you have a classic margarita with a fresh, zesty taste and a delicious tang. If you weren’t a margarita fan before, you may well be after trying this.
Browse Sundara’s Liquid History bar menu and choose your favourite, or just ask Sufian to surprise you.
Sufian’s version of the classic Pina Colada
- 30ml lemongrass arak
- 20ml Brem rice wine
- 40ml soursop juice
- 70ml cream mix
- 20ml palm sugar
Mix coconut water, coconut cream, coconut flesh, salt, vanilla essence and Angostura bitters.
Blend all the ingredients and serve with a garnish in a coconut cup.
Four Seasons Resort Bali at Jimbaran Bay
Bali 80361, Indonesia
T: (+62) 361701010
Exquisite Taste December 2019 – February 2020