The brand-new space serves as a dedicated venue for making sustainable tipples with a local twist.
Ahead of Earth Day on April 22, Four Seasons Resort Bali at Jimbaran Bay has unveiled Telu, a “herb and cocktail garden” where Singapore-born head bartender Sufian Mahmoud will lead zero-waste bar workshops, offering a behind-the-scenes look at the popular sustainable cocktails served at the property’s Sundara Beach Club. These creative drinks include Made’s Margarita, which uses every part of a local Kintamani orange.
The latest addition to the seaside all-villa property comes seven months after the debut of the Healing Village Spa. Telu is a standalone open-air venue built with repurposed and upcycled materials, which also features a cellar for storing Balinese arak — a traditional spirit distilled from rice or palm sap. Here, Sufian’s latest infusions are left to mature in antique clay pots and glass bottles.
Visitors to Telu will learn about the traditional uses and medicinal benefits of arak, and then go foraging with Sufian in the garden to pick a variety of spices and herbs and make their own concoctions under the guidance of the former firefighter. The experience allows Four Seasons guests to observe Sufian’s culinary approach as he slow-cooks liquors, simmers marmalade, and infuses pure arak with the flavors of homegrown plants in his pursuit of maximum flavor with minimal waste, picking up expert tips and recipes that they can take home after their holiday.
Telu has enough room for 12 people to attend private cocktail-making workshops, and the space can also be booked for cocktail parties of up to 30 people with health and safety measures in place. Telu’s Zero Waste Bar Workshop is open daily by appointment, with each session priced at IDR 600,000++ per person.
More information here.