Not Wine, the signature programme at Mosto, is getting a refresh for its second volume, introducing new cocktails that expand upon the simple idea of extending wine-drinking experience to visitors who don’t like consuming wine.
Mosto may have started as an extension of the founders’ love for drinking natural wines (they have since then grown into a neo-bistro that has become a staple in Berawa), but their drink list has never alienated those with a preference for something else.
The Not Wine programme, introduced by Beverage Director Denny Bakiev, has been delighting guests with a lineup of cocktails that are designed to mimic the alcohol content, acidity, and visage of wines, served plainly to allow their aromas and flavours to take the lead the way. A recent refresh launches four new bevvies that draw from specific global varieties and traditional serves.
The orange wine, for example, is reimagined as a guava-flavoured amaretto sour, maintaining the same colour and acidic taste. Instead of a generic red and white, this menu particularly references the Italian after-dinner Vin Santo and Portuguese Vinho Verde: the former a Negroni-inspired Japanese plum wine and milk oolong tea concoction served in a Coravin, the latter a blend of tequila, baked apple, and fig leaf to emulate the bright and vibrant profile. For something more fun, try the Frosé, a twist on the frozen favourite that combines cloudy rice sake, gin, lychee and, raspberry.
Each drink is designed to fit naturally with the culinary offerings at Mosto, led by Executive Chef Chef Lorenzo De Petris. Guests can be among the first to experience these new drinks at their debut on 19 November 2026, an evening soundtracked by DJ Julian.
Mosto
Jalan Pantai Berawa, Tibubeneng
Bali 80361, Indonesia
T: (+62) 8113980909
IG: @mostobali
