Upcycling, zero waste and sustainability have long been at the heart of the commitment to waste management at Four Seasons Resort Bali at Jimbaran Bay – and now they have inspired an innovative new guest experience. The oceanfront resort has launched Telu, an aromatic herb and cocktail garden that serves as a dedicated space for Head Bartender Sufian Mahmoud to lead zero-waste bar workshops. The standalone venue celebrates Bali’s age-old traditions and natural resources, revealing how – with local ingredients, ancient techniques, and a bit of imagination – a cocktail can become the ambassador of sustainability.
Telu’s open-air design features 100% repurposed and upcycled materials, and an Arak Cellar where Sufian’s next infusion matures in antique clay pots and upcycled glass bottles. Guests can learn about the traditional use and medicinal benefits of Arak (Balinese rice wine) and forage with Sufian in the garden to pick their favourite spices and herbs before getting behind the stove with the former firefighter to learn about his unique culinary approach to cocktail-making as he slow-cooks liqueurs, simmers marmalade and infuses pure Arak with the flavours of homegrown plants. An industry leader on sustainability in Bali, Sufian shares the techniques behind his ethos of “minimum waste, maximum flavour” – from water and electricity consumption to local sourcing and a ban on plastic.
Telu has capacity for up to 12 people to participate in private cocktail classes and up to 30 people for a cocktail party with all set-ups complying with Four Seasons global “Lead With Care” protocols. Both alcoholic and non-alcoholic cocktails are available.
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