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Bali's Best Cocktail Bars

from the cellar

in good company

edges of reason

bottom of the bottle

Bali's Best Cocktail Bars

words

Moira Tirtha

images

No items found.

When a bottle of Snoop Dog’s 19 Crimes is $70 AUD, it’s safe to say that wine might not be the drink of choice on the island. The tropics lend itself to some wild fruits, giving bartenders the dream flavour playground.

Club Soda

A slick cocktail and listening bar that goes hard on design. The team make everything from scratch, from spirits and vermouths. They also have some crazy small batch cans of seltzers (like a three-variety-banana flavour!) and a small menu of Japanese snacks.

‍

Bar Souvenir

Found the far end in Canggu, but this tiny 4 seater bar (plus some couch one, slightly larger group) makes some very considered cocktails. Also has a mean sake list.

‍

KAWI

THE cocktail bar in Ubud. Minimal interior, very friendly staff, and extremely innovative drinks. It’s reminiscent of Byrdi in the Melbourne CBD.

‍

Sunset Bar at Potatohead

If I were to watch the sunset from anywhere in Seminyak, it would be here. This bar is Potato Head’s (unintentionally) best-kept secret; skip the bogans at the beach club and head up to the hotel side of the beach club where the crowd is more yummy yoga mummies.

‍

FED by Made

Dhanu worked in Melbourne before returning home to open FED with mates in his home desa (village). Recently revamped so you can lounge and sip cocktails and chow on classic wine bar snacks with a Balinese twist.

Moira Tirtha is Veraison's dad and a serial over-committer with fingers in far too many pies. Moira also runs Nongkrong with their brother, Darryl Tirtha.

No items found.

Thanks for reading.

Veraison's "Internatty" guides are a tool for navigating the broader world through a local lens. Our favourite discoveries from across the globe.

We published a lot of wonderful writing from friends and colleagues back in Veraison's days as a physical publication, and we wanted to give some of it a permanent home. Our "From The Cellar" articles are a curation of our favourite pieces from Veraison's print days, brought online for you.

Veraison's "Microclimate" guides are focused on what's happening here in Naarm. These guides try to shine a light on some of the often overlooked aspects of this ridiculous city of ours.

"Edges Of Reason" is a recurring chit-chat between besties Claire and Moira; a (very) loosely structured exploration of ideas, sometimes over a bottle of wine, with much vim and vigour.

The "Bottom Of The Bottle" article series is our long-form meandering exploration of ideas, championing the kinds of conversations you might get into when you're 750ml deep with a friend or two.

"BYO Club" is Darryl's routine roundup of the best spots to bring your best botts (and friends, of course). Each BYO Club Guide is compiled with a different theme in mind.

from the cellar

in good company

edges of reason

bottom of the bottle

Bali's Best Cocktail Bars

words

Moira Tirtha

images

No items found.

When a bottle of Snoop Dog’s 19 Crimes is $70 AUD, it’s safe to say that wine might not be the drink of choice on the island. The tropics lend itself to some wild fruits, giving bartenders the dream flavour playground.

Club Soda

A slick cocktail and listening bar that goes hard on design. The team make everything from scratch, from spirits and vermouths. They also have some crazy small batch cans of seltzers (like a three-variety-banana flavour!) and a small menu of Japanese snacks.

‍

Bar Souvenir

Found the far end in Canggu, but this tiny 4 seater bar (plus some couch one, slightly larger group) makes some very considered cocktails. Also has a mean sake list.

‍

KAWI

THE cocktail bar in Ubud. Minimal interior, very friendly staff, and extremely innovative drinks. It’s reminiscent of Byrdi in the Melbourne CBD.

‍

Sunset Bar at Potatohead

If I were to watch the sunset from anywhere in Seminyak, it would be here. This bar is Potato Head’s (unintentionally) best-kept secret; skip the bogans at the beach club and head up to the hotel side of the beach club where the crowd is more yummy yoga mummies.

‍

FED by Made

Dhanu worked in Melbourne before returning home to open FED with mates in his home desa (village). Recently revamped so you can lounge and sip cocktails and chow on classic wine bar snacks with a Balinese twist.

Moira Tirtha is Veraison's dad and a serial over-committer with fingers in far too many pies. Moira also runs Nongkrong with their brother, Darryl Tirtha.

No items found.

Thanks for reading.

Veraison's "Internatty" guides are a tool for navigating the broader world through a local lens. Our favourite discoveries from across the globe.

We published a lot of wonderful writing from friends and colleagues back in Veraison's days as a physical publication, and we wanted to give some of it a permanent home. Our "From The Cellar" articles are a curation of our favourite pieces from Veraison's print days, brought online for you.

Veraison's "Microclimate" guides are focused on what's happening here in Naarm. These guides try to shine a light on some of the often overlooked aspects of this ridiculous city of ours.

"Edges Of Reason" is a recurring chit-chat between besties Claire and Moira; a (very) loosely structured exploration of ideas, sometimes over a bottle of wine, with much vim and vigour.

The "Bottom Of The Bottle" article series is our long-form meandering exploration of ideas, championing the kinds of conversations you might get into when you're 750ml deep with a friend or two.

"BYO Club" is Darryl's routine roundup of the best spots to bring your best botts (and friends, of course). Each BYO Club Guide is compiled with a different theme in mind.

Veraison is an independent publication about wine and food, and everything in between and around. We create this publication from the unceded lands of the Wurundjeri Woi-wurrung and Bunurong people, and write about wines more often than not grown and produced on further unceded indigenous lands. We strive to create a diverse offering for our readers, and recognise that by writing about wine and (fine-ish) dining, we are operating in a historically very white and elite space. As such we're committed to amplifying the voices that try to diversify this space. If you want to contribute to Veraison, we'd love for you to get in touch.