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At the dawn of the pandemic, Bali’s governor legalized the once-notorious spirit, arak, sparking a quiet revolution in local drinking. <a href="https://www.instagram.com/kawiubud/?destinasian">Kawi Ubud</a>, a Zen space set around a sleek terrazzo island bar with views over a minimalist but inviting garden, showcases island produce, including spirits, with low-key style and creativity. Besides Balinese craft brews and East Indies gin, enjoy palm arak from Tejakula, sweet potato arak from the slopes of Mount Batukaru, and Selaka Ning, a smooth and elegant snake-fruit (salak) arak. There’s a small menu of bar snacks, but cocktails are the star. The Tomat combines palm arak with clarified tomato water, sambal, and lemongrass; the Honje is a long, cool but complex mix of arak, torch ginger brine, and soda; or try the Pisang, a blend of banana-infused arak with vanilla and Fernet-Branca. —Theodora Sutcliffe
<a href="https://www.instagram.com/kawiubud/?destinasian" target="_blank" rel="noopener">instagram.com/kawiubud</a> 
+62 361 908 6528 
<a href="https://goo.gl/maps/CeiubyvnEWr6kaYg8" target="_blank" rel="noopener">Jl. Raya Lungsiakan (opposite Fly Café), Ubud, Bali, Indonesia</a>

Kawi Ubud: Island Showcase

Bali Nightlife