Learn a Zero Waste Cocktail Recipe from Sundara’s Bar Team

February 12, 2021,
Bali at Jimbaran Bay, Indonesia

Sundara Beach Club’s bar team takes a unique culinary-approach to cocktail-making, with an ethos of “minimum waste, maximum flavour” at Four Seasons Resort Bali at Jimbaran Bay. Their selection of Zero Waste cocktails at Sundara includes the refreshing Made’s Margarita, which uses the entire fruit from two local oranges.

A classic Margarita calls for tequila, orange liqueur and lime juice.  The Sundara bar team makes their own tangerine liqueur from some of the peel of the oranges, and marmalade from the rest of the fruit. Any rind, flesh or juice left over from this recipe goes to the kitchen where they spend hours each week cooking and perfecting ingredients for their cocktails.

Made’s Margarita

Makes 1 cocktail

  • Smoked salt (or substitute with your preferred salt) - 1 tablespoon
  • Edible flower and rosella dust - for the garnish
  • Tequila Reposado - 45 ml
  • Tangerine liqueur - 25 ml (see recipe below)
  • Orange marmalade with pepper - 1 tablespoon (see recipe below)
  • Lime juice - 25 ml

Rim a chilled glass in smoked salt and set aside the garnish.

Put the rest of the ingredients into a shaker, add ice, put on the lid and shake vigorously for about 12 seconds.

Fine strain into the glass. Garnish with edible flower and rosella dust.

Tangerine Liqueur

Makes about 500 ml

  • Zest of kintamani oranges - 2 whole pieces
  • Dried orange - ½ teaspoon
  • Rice arak (or substitute with vodka) - 250 ml
  • Cloves - 2 pieces
  • Sugar - 225 g
  • Water - 180 ml          

Combine zest, dried orange and rice arak.

Sous vide at 60 degrees C for four hours, then add cloves and steep for 24 hours.

Sieve and stir in a simple syrup to taste.

Orange Pepper Marmalade

Makes 3 mason jars

  • Kintamani orange - 3 pieces
  • Sugar - 500 g
  • Lemon juice - 40 ml
  • Water - 750 ml
  • Andaliman pepper - 15 g
  • Pink peppercorn - 15 g
  • Vanilla essence - 1 teaspoon

Cut peel of orange, remove the pith and cut into thin strips.

Cut orange flesh in small pieces and soak in water for 8 hours.

Pour in sugar, add heat and bring to boil. Reduce to simmer for at least 1.5 hours until peel is translucent. Ladle jam into jars and let it cool. Stir in the ground pepper.

Store in fridge and use for our Made’s Margarita – you can also enjoy this Zero Waste marmalade on a slice of toast!

Camilla Chiam
Senior Director of Public Relations and Communications

Jimbaran, 80361
Adrian Pardede
Assistant Director of Public Relations and Communications

Jimbaran, 80361