Klub Kembali - Back to Basics

Back to Basics

With the world around us in turmoil, ever-changing and sometimes even scary, most of us are craving simplicity or, as the saying goes, “getting back to basics.” Seeking a gentle ease in our lives can be big or small, and it can show up in different ways for each of us. It could be as straightforward as brewing the perfect cup of coffee in the morning to quality time with friends without social media to — on a larger scale — moving to a tropical island in search of a simpler life.

For a tavern owner in paradise, it feels like things have become more complicated behind the bar as well. Of course, nothing as serious as the state of the world, but the demands on craft cocktail establishments are higher than ever if you want to be recognized in the industry. New techniques abound, cocktail ingredients often read like formulas and mixologists are becoming more like executive chefs with a chemistry degree. At the same time, complex techniques and unknown ingredients make it harder for guests to choose a cocktail they might enjoy. Of course, bar owners and staff engage with guests to guide them, and many bars even include cool charts and tables in their menu to help guests navigate the choices, but the trend of unpronounceable tinctures and methods of madness can sometimes seem like smoke and mirrors. Now, don’t get me wrong, I truly respect the ingenuity, care and craft that goes into the amazing and adventurous cocktails made by mixologists around the world yet, at the same time, I often feel the need to “return to basics” behind our own bar.

It’s A Classic

In this spirit, to many of our regulars it won’t come as a surprise that classic, “basic” cocktails are some of my personal favorites. For example, I love an old-school Sazerac or the elegant yet simple Boulevardier or a smart Vieux Carré perfectly chilled. Invented during the 19th and 20th century, these types of cocktails are the foundation for many of today’s mixology creations. That’s when simple formulas originated like “spirit, sweet, citrus” — the basis for today’s Margaritas or Sours — and “spirit, sweet, bitter” — one of the most widely adapted combinations used for Old Fashioneds or Negronis. I love these classics for their simplicity and perfect balance with rarely more than three or four ingredients.

This love of the basics leads me to another passion of mine since moving here: classic Balinese araks and their spirit cousins from different Indonesian islands. Crafted by enthusiastic artisans, they also warmly embrace the idea of simple traditions and ingredients that have existed for countless generations. And today, araks are produced more professionally and safer than ever — and in growing numbers. In fact, as of this writing there are nearly 60 brands of arak produced across the archipelago!

A New Take

So, it’s a natural progression that I’m excited about combining these two simple passions — quality arak and classic cocktails — with a Klub Kembali menu that “arak-ifies” an essential list of time-honored cocktails by swapping out the main spirit with a perfectly paired arak. This gives our guests the familiarity of ordering a recognizable sipper but with the adventure of trying something new because it’s made with a traditional arak. This mash-up of different cultures easily explores how we can learn about each other by sharing our similarities — and by combining our differences into new expressions.

This mix is also a great metaphor for life in paradise with some familiarities that instantly make you feel at home, combined with a healthy dose of adventure we all crave when coming to a place like Lombok. So give it a try next time we welcome you back to Klub Kembali and let’s raise a glass to something we all can toast to — getting back to basics, connecting with new friends and broadening our horizons. Cheers!

Arakified Classics

This month, we’ll share a couple of recipes from our “Arakified Classics” menu. You can taste these (and many others!) on your next visit to the Klub — plus you can also pick up a bottle or two of these araks on your visit (or at the duty free shop if you’re flying out of Bali). It’s a fun thing to try while you’re here — and an even more exciting experience to bring home to share with your friends!

Meres Martinez

1. Fill mixing glass with:
   • 1 1/2 oz Wanara Petak Arak
   • 1 1/2 oz Martini Rosso
   • 1/4 oz Luxardo Maraschino Liqueur
   • 2 dashes Angostura Bitters
   • Ice cubes
2. Stir for 30 seconds
3. Double strain into a chilled Nick & Nora Glass
4. Garnish with Maraschino cherry

Sajeng Colada

1. Fill shaker with:
   • 10 ml simple syrup
   • 1/2 oz lime juice
   • 1 1/2 oz pineapple juice
   • 2 oz Coconut Cream (Santan)
   • 2 oz Sajeng Patala Arak
   • Ice cubes
2. Shake vigorously for 15-20 seconds
3. Double strain into Highball Glass with ice
4. Garnish with slice of pineapple