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As with eating at their restaurant, known for its line-toeing experimentation, drinking at Bikini is, as they like to put it, “an exploration of flavors.” Expect twists on classics with modern techniques and the winning combination of premium spirits and Bali’s local produce. Olive oil fat washes, house-made syrups, and infused gins are all a part of head mixologist Arey Baker’s carefully-crafted concoctions. Explore the menu which groups drinks into categories like “fruity, floral and vibrant”, “bitter sweet and spiced, and “bold, big and packed with a punch.” From the latter, sip slowly on the Old Nutcracker (yes, we realize how dirty that sounds!): Bulleit bourbon, cinnamon, and cashew nut syrup, toasted nut bitters, spiced cinnamon and orange syrup.

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