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Heading to a bar for cocktails after work used to be my go-to way to unwind. But with the economy looking more uncertain by the day, that feels like an indulgence I cannot quite justify.
The alternative is to enjoy the same post-work treat at home. But since I am not a beer drinker and refuse to stock up on six-packs, learning how to make my favorite cocktails feels like the next logical step.
So I turned to someone who knows the craft inside out: Virky Juanda, the brains behind En Par and a familiar face from Jakarta’s coolest bars like Slits and Zodiac. He trained in Melbourne and now helms En Par while launching his own premium arak Bali label, Ark and Marak, produced at Sababay Winery in Bali.
“The choice is limitless, as long as you’re willing to explore,” Virky told me, kicking off what I now call his “amateur checklist” for home bartending.
“First, we need to always have a stock of simple syrup. Just sugar and water, boiled together in a 1:1 ratio, 1,000 grams of sugar and 1,000 ml of water.”
“Second, prepare big chunks of ice for serving on the rocks. They take longer to melt, meaning less dilution.”
No fancy equipment needed, either. According to Virky, your regular kitchen tools will do the job for stirring, shaking and straining. That said, a bar jigger does help with getting the liquid ratios right.
His advice on liquor? Stick to bottles from trusted distilleries to avoid cheap fakes. Spirits are generally divided into bottom, middle and top shelf.
“Middle shelf bottles are the best for mixing cocktails,” Virky said.
“They don’t cost much more than the bottom shelf anyway.”
Depending on what you like to drink, you will also want to stock up on bitters, vermouth and a few liqueurs. Once you have got the basics down, building your own home bar is easier than you think. Here are a few simple recipes to get started, each using one of five classic spirits.
The amber-hued liquor with a distinctly woody aroma, whiskey is bold and traditional, yet surprisingly versatile. If sipping a Macallan or Yamazaki neat is too intense, try an Old Fashioned.
It is a timeless classic with a citrusy finish and just enough bite to cut through the day, a quiet indulgence. If you do not have Angostura bitters, try the super-easy highball or the elegant boulevardier.
The Old Fashioned
Stir and serve on the rocks.
Highball
Top with soda water.
Boulevardier
Stir and serve on the rocks.
Originating as a medicinal liquor made by monks and alchemists across 13th-century Europe, Gin is a typically clear spirit. From piney to floral, it carries botanical notes and lends a refreshing touch.
A Hendrick’s or a Tanqueray can give you a punch of hope and mischief, suitable for a house party.
With a foolproof mixing method, a Tom Collins is a citrusy option. If you want a bitter, dry and effervescent drink, Gin and Tonic is the drink to sip. The tonic water's quinine provides a distinctive bitter taste that balances the gin's botanicals, while the lime adds a hint of citrus.
Bittersweet and herbal, Negroni is fruity yet deep with botanical notes. Bold and often said to be an acquired taste, Negroni is a favorite among those who appreciate complexity.
Tom Collins
Top with soda water.
Gin & Tonic
Top with tonic water.
Negroni
Stir and serve on the rocks.
The naively clear liquor can create the most dangerous drinks of all. A symbol of social butterfly and the center of attention, vodkas like Belvedere or Absolut can absolutely be your glass throne.
If you crave something straightforward, easy, and strong, try a Cape Cod. Tart and slightly sweet, with a predominant cranberry flavor, it is easy to make and easy to drink.
If you want something similar but zesty instead of fruity, a Screwdriver might not be less healthy, but more acidic.
Cape Cod
Top with cranberry juice and serve in a highball glass.
Screwdriver
Top with orange juice and serve in a highball glass
I always thought tequila was meant to be saved for either especially depressing occasions or especially wild nights out. However, a dainty Margarita would be lovely on a slow weekday when you have completed most of your checklist.
Originating from the town in Mexico called Tequila, these distilled agave plants can only be legally called tequila if they’re produced in five designated cities in Mexico. Think Patrón, think Mezcal. Think craftsmanship, think celebration.
Margarita
Shake and strain. Serve straight up on a chilled, salt-rimmed martini glass.
Arak Bali has quietly become the drink of choice for many in Jakarta, and I totally get the appeal. It is local, flavorful and surprisingly versatile. According to Virky, just about every cocktail we’d talked about so far could be made with a good arak. His own brand, a premium Arak Bali named Ark and Marak, is distilled at Sababay, a trusted winery in Bali.
After a few sips, I was sold.
He first handed me a highball made with Marak, his oolong tea–infused arak that clocks in at 38.5% alcohol. Just 45 ml of Marak topped with soda water, and the result was unexpectedly smooth with floral notes that lingered nicely.
Then came the curveball: a neat shot of Ark, his pure arak with a punchy 45 percent alcohol. Let’s just say it left no room for confusion. My face must’ve said it all because Virky burst out laughing.
To make up for that punch to the face, he whipped up what turned out to be my favorite drink of the day, a rich, aromatic espresso martini made with both Ark and Marak, cold brew, and a generous bar spoon of thick palm sugar. No arak or palm sugar at home? No worries, you can easily sub in vodka and simple syrup. Here is the home version:
Marak Highball
Top with soda water.
Espresso Martini
Stir and serve. For a more ‘traditional’ taste, you can swap the simple syrup with palm sugar.
If you have leftover liquor at your disposal, you can make a bonus recipe that will leave you pie-eyed.
Jakarta Iced Tea
Top with Coke.
