Spirits of the Ubud Jungle
From Jungle to Glass: The "Spirits of the Ubud Jungle" Experience
The name "Ubud" is rooted in the Balinese word Ubad, meaning medicine. In this lush region, botanicals are far more than just garnishes; they carry profound spiritual weight. It is only fitting, then, that the jungle’s natural abundance would eventually be translated into world-class mixology. In late February 2026, the "Spirits of the Ubud Jungle" event did exactly that.
Hosted by Ambar Ubud Bar at Mandapa, a Ritz-Carlton Reserve, this collaborative event was much more than a standard bar takeover. It was a rare, creative dialogue blending the expertise of Asia’s most celebrated mixologists with one of Bali’s most awe-inspiring landscapes.
A Setting Above the Clouds
Ambar, which translates to "sky" in Sanskrit, sits perched on a clifftop offering panoramic views of the rainforest and the Ayung River below. The venue is deeply connected to its surroundings, a philosophy championed by Head Mixologist Adi San. Ambar's identity is defined by a hyperlocal approach, relying heavily on indigenous botanicals, house-made vermouths, and spirits aged in coconuts.
An International Lineup of Visionaries
To interpret the spirit of the jungle, Ambar invited five acclaimed bars from across Asia, each bringing their distinct philosophy to the Balinese canopy:
Fura (Singapore): Founded by Christina Rasmussen and Sasha Wijidessa, Fura is one of Singapore’s most forward-thinking sustainable bars. Fura built its reputation on radical ingredient transparency: using invasive species, food-waste fermentations, and hyper-seasonal produce to create cocktails that feel like dispatches from the future of drinking. Ranked in Asia’s 50 Best Bars, Fura won the Ketel One Sustainable Bar Award in 2024.
COA (Hong Kong): A legendary agave-focused bar led by Jay Khan (Asia’s 50 Best Bars’ 2025 Roku Industry Icon). COA’s dedication to indigenous Mexican spirits translated seamlessly to Bali's local botanicals.
Carrots (Jakarta): Debuting at No. 34 on Asia’s 50 Best Bars 2025, Carrots approaches cocktail creation from a chef’s perspective, making them perfectly suited for an event focused on foraging.
Le Chamber (Seoul): Ranked No. 50 on Asia’s 50 Best Bars 2025, this venue brings South Korean drinking culture to life through meticulous technique and theatrical presentation.
Workshop 14 (Hanoi): Winner of the 2025 Campari One To Watch Award, this rising star blends Vietnamese heritage with modern craft under the guidance of bartender Rich McDonough.
The Format: A Foraged Black Box Challenge
Rather than relying on pre-planned menus, the event utilized a "Black Box" format. The visiting bartenders arrived armed only with their techniques and philosophies, tasked with crafting spontaneous cocktails using foraged local ingredients. This constraint sparked incredible creativity, resulting in drinks shaped entirely by the surrounding environment. The guest shifts took place over two evenings in rotating one-hour slots.
The Evolution of Bali's Cocktail Culture
"Spirits of the Ubud Jungle" highlighted a global shift toward conscious bartending—a movement where responsible sourcing, waste reduction, and respect for traditional knowledge are integral to the craft.
Ambar, alongside partners like Fura and COA, proved that sustainability is a practice, not just a marketing tool. Furthermore, the event signaled a maturation in Bali's cocktail scene. Moving beyond casual beach clubs, the island is cementing itself as a serious destination for mixology. By foraging the very same canopy that local healers have used for centuries, today's bartenders are honoring the true, medicinal roots of Ubud.
Group photo at Ambar at Mandapa, a Ritz-Carlton Reserve
Foraging in the jungle
Panel discussion at Ambar
Chatting with Christina and Sasha at Ambar
Campari Shakerato by Miztar Lee of Le Chamber Seoul
Bar takeover at Ambar
Dinner at Kubu, Mandapa, a Ritz-Carlton Reserve
A Renaissance of the Senses: Inside the Four Seasons Firenze’s Transportive New Cocktail Experience
Edo Sandri and Paolo Lavezzini
In Florence, where every cobblestone is steeped in history, true luxury lies in the ability to be continually surprised. Nowhere is this more palpable than at the Four Seasons Hotel Firenze—recently ranked No. 9 among the World's 50 Best Hotels. Housed within a 15th-century palazzo bordered by the city’s largest private botanical garden, the hotel is a sanctuary of Renaissance grandeur. Yet, beneath the spectacular glass skylight of the Atrium Bar, a decidedly modern alchemy is taking place
The bar has just unveiled The Tasting Globe, an avant-garde menu that dismantles the boundaries between haute cuisine and high-end mixology. Far from your standard spritzes, this is a liquid memoir.
A Dialogue Between Kitchen and Shaker
The Tasting Globe serves as an intimate autobiography of Executive Chef Paolo Lavezzini, drawing on the profound culinary encounters and professional milestones that have defined his global travels. It captures the visceral emotions of flavor that linger long after a journey ends.
To translate this vision into the glass, Chef Lavezzini partnered with Edoardo Sandri, the Atrium Bar’s Assistant Bar Manager. Since joining the Four Seasons in 2008, he has earned the prestigious "Bartender of the Year" title at the 2022 Bar Awards.
“We wanted to create a cocktail list that bridges cuisine and mixology in a meaningful way,” Sandri explains. “Each drink originates from a dish that shaped Chef Paolo’s palate. It’s not a literal interpretation, but a translation of its identity—the emotion, the memory, the flavor profile—into a contemporary cocktail.”
The Itinerary
The presentation is pure theater. Guests are presented with a bespoke, interactive globe at their table. Tracing the five countries that shaped the chef’s voyage, the globe features hidden drawers that unveil the secret botanicals anchoring each drink.
Two undeniable standouts from the journey include:
France: Crêpe Suzette Evoking the polished charm of a dimly lit Parisian bistro, this cocktail masters the delicate interplay of bright citrus and rich, burnt caramel. It provides subtle warmth with a remarkably elegant finish.
Diplomatico Planas Rum, Ferrand Dry Curaçao, Fusetti Cocoa Bitter, Salted Caramel Butter, and Ex-Vin Santo Cask Aged by Winestillery.
The United States: Bagel & Lox A daring transatlantic leap, this creation captures the sensory overload of a New York City morning. It is a masterclass in savory mixology, distilling creamy, smoky, and lightly pickled nuances into a highly sophisticated sip.
Siete Misterios Mezcal, Salmon Redistilled Altamura Vodka, Cadello 88, Pickled Cucumber and Sour Cream, Acid-Adjusted Agave, Celery Bitter, and Sesame Essence.
The Final Destination
Ultimately, The Tasting Globe is a highly curated sensory passport. Whether designed to spark curiosity or surprise the palate, each drink serves a purpose. Born from a joyful exchange between Chef Lavezzini’s culinary mastery and Sandri’s precise approach to mixology, it is an invitation to travel the world from the comfort of Florence’s most glamorous room.
