An Exclusive Cocktail Affair at Syrco BASÈ
Syrco BASÈ held a night of innovative cocktails as the bar had a unique collaboration with Singapore’s famed Native Bar.
Syrco BASÈ Ubud, a one-of-a-kind dining destination in Ubud, Bali, just had a one-night-only collaboration with Native, Singapore’s renowned sustainable bar. This unique collaboration invited guests to indulge in Native’s innovative creations, crafted with a passion for sustainability using local ingredients.
Native’s Head Bartender, Yong Wei, arrived a day early to explore Syrco BASÈ’s verdant garden, selecting the freshest organic produce to inspire a bespoke cocktail menu. On the night of the takeover, Yong Wei joined forces with Syrco BASÈ’s celebrated Head Bartender, Aris Sanjaya—this year’s global runner-up at Diageo World Class. Together, they crafted an exclusive selection of cocktails using the lavish Nusa Cana Rum, blending cutting-edge techniques with Bali’s vibrant essence.
The evening’s highlights include a revitalising Mango Ginger, a fusion of whisky, mango ginger and sweet basil; Curry Leaf Gimlet, a tropical twist on a classic, with coconut oil-washed Nusa Cana Rum, curry leaf and banana; the sweet Champorado Milkshake featuring a decadent mix of Nusa Cana Coconut Rum, caramelised white chocolate, calamansi curd and bonito garum; and spicy Nana Thai, a bold interplay of Nusa Cana Spiced Rum, Thai ginger beer, kaffir lime and chili.
This exclusive collaboration at Ubud Bar celebrated a perfect synergy of Native’s avant-garde mixology and Bali’s rich culinary traditions—a true indulgence for the senses.