Sunset Cocktails in the City
Since opening in April of this year, JimBARan Outdoor Lounge at the InterContinental Jakarta MidPlaza has earned widespread acclaim, with its unique outdoor setting providing a much-needed oasis in the heart of the capital city. We had the pleasure of getting up close with Wawan Setiawan, Assistant Director of Food & Beverage at the property and one of Indonesia’s leading Mixologists.
Jimbaran Beach is one of Bali’s most loved destinations, with white sandy beaches and excellent seafood making it one of the most popular areas on the island. Hoping to bring some of that laid-back, holiday vibe to the capital, the InterContinental Jakarta MidPlaza launched its JimBARan Outdoor Lounge earlier this year, in April. The idea behind the new venue was to create an oasis in the middle of the city, a place where people, especially those seeking an escape from Jakarta’s tiresome traffic, can relax with friends, enjoying drinks and delicious tapas.
Much of the venue’s success can be accredited to the hard-working F&B professionals behind the scenes, those who have created the unique selection of tapas and cocktails that help to transport patrons from the hustle and bustle of the big city, all the way to the shores of Jimbaran, Bali.
One of these hard-working and talented, yet truly down-to-earth people, is Wawan Setiawan, the Assistant Director of Food & Beverage at the InterContinental Jakarta MidPlaza. Having started out in the hospitality industry as a waiter in 1995, Wawan shares his personal journey with us, as well as some of his coveted signature cocktail and mocktail recipes so you can re-create that quintessential holiday vibe in the comfort of your own home.
Exquisite Taste : Sincerest congratulations on the success of JimBARan Outdoor Lounge! What in your opinion, have been the key reasons behind the venue’s success?
Wawan : Me and the rest of the team here are so thrilled with the success of JimBARan Outdoor Lounge so far. The concept is definitely a new thing here in Jakarta; combining a well-designed outdoor space with a fantastic variety of food and beverages. We also highly recommend our wonderful mocktails, which have been especially designed for the humid weather, with strong fruity flavours! JimBARan Outdoor Lounge also provides a fantastic selection of light bites to complement your drinks.
Exquisite Taste : Please tell us about your background; how and when did you become interested in the hospitality industry?
Wawan : Having completed my high school studies at SMK (vocational school), I didn’t feel ready to go to college and instead opted to work in a hotel. When I was dating my girlfriend (who has since become my wife), she was attending the National Hotel Institute in Bandung, West Java. During her years of study, I learned a lot from her, and I kept borrowing all of her books about hospitality. So in the main, I was self-taught, although my experiences over the years have also taught me a lot about hospitality.
Exquisite Taste: What pushed you towards the Food & Beverage sector?
Wawan : I actually started my career at the bottom of the ladder, working my way from the ground upwards. The first job I got was as a waiter, which was a great starting point in the industry. I kept learning whilst giving my all and eventually I got promoted to bartender. That was when I found my true calling in life as I discovered working behind the bar generates a lot of positive vibes. You can feel the excitement, the energy, the passion, all together at once. It actually doesn’t really feel like work, more about having fun with something that you love!
Exquisite Taste: In your opinion, what is the difference between a mixologist and a bartender? When does a bartender become a mixologist?
Wawan: To explain it in a simple way, I like to think that the term mixologist ultimately means a ”bar chef”. A mixologist’s role is more focused on creating and mixing the drinks than the everyday actions of a bartender. The mixologist needs to be passionate about the art and craft of mixing cocktails, studying the classics, concocting new and exotic drinks, experimenting with lesser-known distilled spirits and mixers, and, overall, pushing the limits of classic bartending. In general, a bartender needs to know a lot of common and popular cocktails and serve many people at once. It’s once a bartender starts appreciating the art involved with conceptualizing cocktails that they can make the step up to become a mixologist.
Exquisite Taste: What cocktail trends do you see potentially developing in Jakarta for next year?
Wawan: It depends on what kind of spirits (Gin, Vodka, Whiskey, Tequila and Brandy) are most popular in the market next year. For example, so far in 2014 Jägermeister has been very popular; it seems like everyone is creating new cocktails using that as a basic ingredient. Looking towards next year, I am sure that we will continue to follow the rule that ”less is more”. The focus is now on simple tastes, using high quality ingredients and base spirits.
Exquisite Taste: What is your favourite cocktail, and the story behind it?
Wawan: This will probably come as quite a surprise but actually my favourites to enjoy on my nights off are Jack Daniels and beer. It feels like I’m driving a Jeep Rubicon or Hummer! (laughs)
Exquisite Taste: What does the future hold for you? Do you have any plans to open your own restaurant or bar someday?
Wawan: I’m always thankful for where I am in life and what I have achieved. Life has taught me so many things that can’t be learned from books or through teachers. I love sharing my knowledge and experiences; not only with my team, but everyone else. As for the future, I already have my dream job, so what else could I wish for? Seeing our guests leave every day with a smile, having enjoyed their food, drinks and the overall experience here is more than enough. However, like most people, of course, I wish that I had more time to devote to my personal hobbies and interests.
Exquisite Taste: Outside of work, what else do you feel passionate about?
Wawan: One of my biggest passions is photography. I love to take photos of beautiful landscapes as well as cultural interests. My friends and I can often be found travelling around Indonesia seeking out beautiful places to capture. We always stay in local homes and like to immerse ourselves in the local community, getting to know their daily lives and activities.
www.jakarta.intercontinental.com
JimBARan Outdoor Lounge’s Signature
Cocktail Recipes:
Sunset in the City
Ingredients:
• Belvedere Vodka
• Bacardi Light
• Dark Rum
• Banana Liqueur
• Malibu
• Pineapple
• Orange
• Coconut Cream
• Coconut Syrup
• Lime
How to make:
1. Prepare your blender
2. Pour the Belvedere Vodka into the blender
3. Add Bacardi Light
4. Add Dark Rum
5. Add Banana Liqueur
6. Add Malibu
7. Add Pineapple
8. Add Orange
9. Add Coconut Cream
10. Add Coconut Syrup
11. Add a squeeze of Lime
12. Blend all the ingredients together
Horn Bill
Ingredients:
• Belvedere Vodka
• Brown Sugar
• Mint Monin
• Mint
• Lime
• Soda
• Cranberry
How to make:
1. Pour the Belvedere Vodka into a glass
2. Add Brown Sugar
3. Add Mint Monin
4. Add Mint
5. Add a squeeze of Lime
6. Add Soda
7. Add a splash of Cranberry
8. For the garnish, place a cherry and
a slice of lemon on the lip of the glass
Mocktail Recipes:
JimBARan Spitz
Ingredients:
• Strawberry Puree
• Mango Puree
• Chilled Tea
• Sprite
How to make:
1. Pour the Strawberry Puree into a glass
2. Add Mango Puree
3. Add Chilled Tea
4. Add Sprite
5. For the garnish, add a strawberry slice on
the lip of the glass
Evil Princess
Ingredients:
• Grenadine Syrup
• Grape Juice
• Apple Juice
• Vanilla Monin Syrup
• Lemon Juice
How to make:
1. Pout the Grenadine Syrup into a glass
2. Add Grape Juice
3. Add Apple Juice
4. Add Vanilla Monin Syrup
5. Add Lemon Juice
6. For the garnish, put a cherry on the lip of the
glass
7. Pour into a glass and garnish with a cherry
and a slice of lime on the lip of the glass
