With experience on both sides of the bar, Mirwansyah ‘Bule’ shares his views on balance in mixology, the shift towards sustainability, and why hospitality remains key in defining great bars.
E: How would you describe your approach to mixology?
A: I prefer to keep things intentional, without overcomplicating them. For me, it always begins with balance, followed by texture, aroma, and flavour. Each cocktail tells a story. I enjoy working from the classics, though not strictly, and there’s always a twist.
E: What, in your view, defines a truly great cocktail?
A: A great cocktail is simple to understand yet hard to forget. It should be balanced, but still carry a distinct point of view. It’s the kind of drink that makes you pause for a moment after the first sip, then quietly makes you want another. And that, more often than not, is the sign of a truly good drink.
E: What trends are you currently excited about, or perhaps cautious of?
A: I’m particularly excited by the shift towards sustainability and the use of local ingredients; it feels genuinely meaningful. On the cautious side, I think technique can sometimes overshadow drinkability. Just because something is complex doesn’t necessarily make it enjoyable.
E: In your opinion, what separates a technically good bar from one that deserves to be in the Top 10?
A: Hospitality, without question. You can serve flawless drinks, but if guests don’t feel inclined to stay, it won’t endure. The true difference lies in creating connections that make people feel comfortable and eager to return time and again.
E: Looking ahead, what are your aspirations within the industry? What do you expect to see in bars and their creations?
A: I want to continue fostering creativity while remaining grounded in what people genuinely enjoy drinking over time. I’d love to create a space that blends craft, comfort, and personality. I believe bars will move towards more personal, story-driven experiences.
Exquisite Taste Volume 51
Mirwansyah ‘Bule’
IG: @bule_elub
