At Bawah Reserve we are passionate about our permaculture gardens - we love growing herbs, fruits, vegetables and exploring new tastes to create fresh and healthy cuisine.

Our exploration with native ingredients and natural produce extends into our garden-to-glass creations that we serve at our two bars.

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To spice up your cocktail or mocktail hour we thought we would share a few of our favourite
Indonesian-inspired easy homemade cocktail recipes.

While cinnamon, cloves and pineapples grow fresh on our islands, you can easily find them too in most good supermarkets.

Follow these simple recipes to create a taste of the tropics at home, and if you really want to get in the mood consider designing your very own custom bar that you can enjoy in the comfort of your own home.

With Alcohol:

Honje Martini

A refreshing cocktail made with a medicinal native flower

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Ingredients

40 ml Vodka
40 ml Martini Bianco (sake or dry white wine can also be used)
25 ml fresh squeezed lime juice
4 pieces of the leaf honje flower* (Myoga or Japanese ginger can also be used)
20 ml of honje water

*Also known as torch ginger flower, the Honje flower is a powerful antioxidant and an
ingredient often used in Indonesian cooking. Asian grocery stores are the best place to find
these buds and you dice them to release their distinct peppery botanical flavour.

Method:

Make the honje water by steeping 6 pieces (sliced) of honje flower in 100 ml of hot water.
Set aside to cool.
Add vodka and 4 pieces (sliced) of honje flower into the cocktail shaker and muddle together for about five seconds. Add the remaining ingredients into the shaker and top with ice.
Seal the shaker together and shake for 10 seconds.
Gently strain into your martini glass and sip with delight.

Spice of Indonesia

Delicious flavours from Indonesia, cinnamon, cloves stewed in red wine. This recipe is for a
jug to share, served frozen and enjoy.

Ingredients

750 ml Red wine (preferable Merlot or Pinot Noir)
2 sticks Cinnamon
4 pcs Star anise
5 grams Cloves
1/2 Lime peel
1 whole Orange peel
100 grams White sugar
60 ml Orange liqueur like Cointreau or Triple sec
50 ml Simple syrup (optional)

Method:

Make the spiced wine reduction by adding the red wine, cinnamon sticks, star anise, cloves, lime peel, orange peel, white sugar into a saucepan and heat and stir until boiling and sugar is dissolved.
Remove from the heat and allow to cool. Pour through a sieve into a sealed container and put in the freezer.
To mix the cocktail add 300ml of the frozen spiced wine reduction plus 60ml of orange liqueur, 4 ice cubes and if you like it sweet, add 50ml of simple syrup* mixture into a blender.
Blitz for 20 seconds on a medium speed. Pour into a glass and why not add a stick of cinnamon and a dehydrated orange for decoration.

*Simple syrup is made by combining equal parts of water and sugar in a sauce pan and
heating and stirring until combined.

Non alcoholic:

ROSELLA FIELDS

Pineapple juice, fresh lime juice and our homegrown rosella infusion make up this
refreshing drink.

Ingredients:

300ml Pineapple Juice
Juice of 2 limes
50ml of Rosella Infusion (See how to make this here)

Method:

Place all the ingredients into a cocktail shaker with some ice.
Shake for 30 seconds until all the ingredients and ice are mixed together.
Serve in a tall glass and why not decorate with a dried rosella flower or a slice of pineapple.

Our permaculture team are currently planting more exciting ingredients and our mixologists are busy creating exciting fresh cocktail recipes and we will share them with you soon.

If you have any favourite ingredients let us know and we will create a bespoke
cocktail just for you!

Want to come to Bawah to taste these cocktails for yourself?

Make an enquiry here.