Make a Simple Balinese Cocktail by an Award-Winning Mixologist



On an average Saturday night in London you’ll find award-winning Swedish mixologist Fredrik Olsson crafting world-class cocktails for discerning mouths at Kosmopol, a boutique speakeasy nearby Chelsea’s Stamford Bridge.His trade in high demand, Olsson last month made an epicurean pilgrimage to Katamama Resort, Bali, home of  Akademi Bar. There he crafted a series of signature cocktails melding fine Ballantine’s whisky with classic Indonesian flavours. His quest to inspire new palates has inspired us - now, let it inspire you to mix a glass (or three) of Bali By the Sea.

Calling for vanilla-infused Arak, fresh mangosteen and plenty of citrus, this Javanese pleaser animates the bold character of Ballantine’s whisky to create something satin-light, frothy, and refreshingly tropical. It will serve as the perfect companion to Australia’s last few balmy weekend afternoons. Here’s how you make it:

Bali By the Sea (makes 1 cocktail)


  • 30ml Ballantine’s Finest Blended Scotch Whisky (or similar Ballantine’s)

  • 30ml vanilla-infused Arak

  • Dash of mangosteen juice

  • 1 egg white

  • Citrus fruit juice of your choice to taste, and for garnish

  • Seaweed

  • Ice


  • Standard measuring jigger

  • Cocktail shaker

  • Cocktail strainer

  • Large seashell (or martini glass)


  1. Combine whisky, Arak, mangosteen juice, egg white and citrus fruit in shaker

  2. Dry shake (without ice) approximately fifteen seconds

  3. Add ice to shaker and shake for another fifteen seconds

  4. Strain into seashell or martini glass

  5. Serve with a string of seaweed and a slice of citrus