I Dewa Gede Agung Wahyu Krisna

I Dewa Gede Agung Wahyu Krisna

I Dewa Gede Agung Wahyu Krisna

Bartender at Koral Restaurant at The Apurva Kempinski Bali


E: What does it take to be a good mixologist?
A: In my opinion, it all comes down to having a strong interest in beverages, constantly learning new techniques, exploring their properties and embracing novel concepts to produce distinctive flavours.

E: What do you enjoy most about bartending?
A: I enjoy making new friends, networking, exchanging information and having conversations about novel methods, unusual ingredients and the newest developments in the beverage industry.

E: Where do you get your inspiration for your cocktails?
A: My hometown of Klungkung is the inspiration behind my cocktail. It’s a village known for its salt and seaweed production. However, after observing the drop in seaweed harvest and farmer cultivation, I made the decision to use my specially created cocktail to draw attention to and promote this seaweed as one of the local resources from Indonesia’s marine biodiversity. Additionally, showcasing locally sourced ingredients on a global scale is consistent with the “Powerful Indonesia: Bhinneka Tunggal Ika” campaign at The Apurva Kempinski Bali. For the Campari Red Hands competition, we created a special Purisha Boulevardier cocktail—which translates to ocean in Sanskrit—in partnership with the chef and marketing communication team of Koral Restaurant. This was a reflection of our dedication to protecting and promoting Indonesian biodiversity ingredients on a global scale while motivating others.

E: The Apurva Kempinski Bali is renowned for its unique and luxurious experience. How do you ensure your cocktails meet the resort’s high standards?
A: The best ingredients, sophisticated flavours and alluring scents have been selected for this cocktail to honour craftsmanship as a component of the multisensory experience. With its locally sourced ingredients that complement the resort’s culinary and beverage initiatives, the Purisha Boulevardier cocktail embodies the essence of a classic Boulevardier while incorporating Indonesian biodiversity.

E: You were one of the finalists of this year’s Campari Red Hands Asia competition. What does this achievement mean for you?
A: This achievement has had a significant impact on my learning journey. I began my career as a flair barman before working at Koral Restaurant, where I had the chance to learn more about wine. Entering a prestigious mixology contest for the first time was a risky move. With the help and dedication of the Apurva Kempinski Bali team, as well as the goal of promoting local resources, I firmly believe that doing good will lead to more good things. Placing third in the national competition on my first try made me very happy, and I am determined to keep honing my skills and knowledge for competitions in the future.

E: What is the craziest thing you’ve seen happen in a bar during your career?
A: Someone ordering a dry martini cocktail with a note asking for no alcohol was the most bizarre thing I have ever seen in a bar. It was undoubtedly difficult, but we overcame it by creating a well-made drink that the customer enjoyed.

Exquisite Taste Volume 45


The Apurva Kempinski Bali
Jalan Raya Nusa Dua Selatan
Bali 80361, Indonesia
T: (+62) 361209228
E: info.bali@kempinski.com
W: kempinski.com
IG: @kempinskibali

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