Ayip Dzuhri


Exquisite Taste - - After Dinner Nightlife - – By Amanda O’Connor

With a prime lo­ca­tion in Petitenget amidst Bali's bustling night-life scene is the eye-catch­ing Fre­stro & Bar, a pop­u­lar venue with the bar crowd for very good rea­son. The name Fre­stro is de­rived from the words fresh and the­atri­cal, keys to the both the in­no­va­tive cock­tails and the food served in the restau­rant.

Led by Op­er­a­tions Man­ager Ayip Dzuhri, In­done­sia's Bar­tender of the Year 2015 in the pres­ti­gious World Class com­pe­ti­tion, Fre­stro's bar­tenders are skilled and pas­sion­ate about their craft. Em­brac­ing the gas­tro­nomic as­pect of cock­tail mak­ing, they cre­ate their own syrups, bit­ters, mar­malades and are al­ways look­ing for new in­spi­ra­tion and de­vel­op­ing new cock­tails for their guests.

Ex­quis­ite Taste talked to Ayip about the art of bar­tend­ing.

: What do you en­joy most about bar­tend­ing?

Ayip: Cre­at­ing drinks and see­ing peo­ple's ex­pres­sions when they try them. Part of be­ing a good bar­tender is be­ing able to read a guest's mood and, if they want, mak­ing some­thing that will suit how they feel, even if it's a bro­ken heart!

: Tell me about the drinks menu and why you have three dis­tinct sec­tions.

A: I re­ally en­joy the op­por­tu­nity to in­tro­duce In­done­sian herbs and spices to peo­ple, so we have In­done­sian sig­na­tures. They gen­er­ally aren't too strong and fo­cus on just one flavour: Tales of Honje show­cases torch gin­ger, while Myris­tica high­lights nut­meg and As­tra­jingga co­conut.

At the same time, as bar­tenders we re­ally ap­pre­ci­ate the clas­sics, like an

Old Fash­ioned, which is my per­sonal favourite, a Ne­groni or Man­hat­tan. These are de­cep­tively sim­ple drinks that are quite com­plex. We have plenty of se­ri­ous drinkers who greatly ap­pre­ci­ate a well­made clas­sic cock­tail. Then we have the tai­lor-made cock­tails, which are a great way to cre­ate guest mem­o­ries.

: What new cock­tails are you work­ing on now?

A: My new­est cre­ation on the menu is The Mas­soia, which is named af­ter the fra­grant Pa­puan wood we use in the recipe. I'm also work­ing on new drinks us­ing An­dal­i­man pep­per, Ja­vanese long pep­per and cin­na­mon from Banda is­land, which is com­pletely dif­fer­ent from the usual cin­na­mon.

Fre­stro & Bar


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