Aditya Yonida

Born and raised amidst the vibrant culture and natural beauty of the Island of the Gods, Aditya Yonida, Bar Manager of Arriba embarked on his career in Bali’s hospitality industry over a decade ago. In 2012, he started his career at some of Bali’s most prestigious five-star hotels. His early years were spent perfecting his craft at St. Regis Bali and Rimba Jimbaran Bali by Ayana Resort and Spa as a bartender. Here, he honed his skills behind the bar; learning everything there is to learn about mixology and the art of exceptional service.

In 2022, Aditya’s career took a leap forward when he became the Head Bartender at Mari Beach Club, where he embraced the challenge of leading a team and curating the venue’s cocktail menu. This role allowed him to infuse his creations with the tropical essence of Bali, combining traditional ingredients with contemporary techniques. The following year, Aditya joined Mesa Lounge as the Assistant Bar Manager, where he continued to refine his leadership and mixology skills.

Today, as the Bar Manager at Arriba, Aditya perfectly blends his passion for local ingredients and his mixology expertise; crafting a cocktail menu blending native organic ingredients from Bali and Indonesia with premium Latin-American spirits, delivering flavors that are both authentic and innovative. One of the standout cocktails on Arriba’s menu is the Diablo Caliente, Aditya’s unique twist on the classic El Diablo, combining lemongrass-infused tequila, agave syrup, homemade
ginger soda, and the traditional Javanese ginger drink, wedang jahe.

 

 

Name three cocktails which are a must have while at your bar.

• Jalapeño Julio Margarita – Inspired by the vibrant flavours of Mexico, I crafted a unique twist on the classic Margarita. This cocktail perfectly balances the extra spicy kick of jalapeño with the sweet, tangy notes of pineapple honey shrub. To enhance the flavour profile, I added a splash of citrus juice for acidity and a touch of vanilla syrup for a subtle sweetness. The result is a well-balanced and refreshing drink with a fiery kick, that captures the essence of Mexican-inspired mixology.

 

• Diablo Caliente – Inspired by the traditional Indonesian ginger drink, wedang jahe, this cocktail blends Nusantara flavours with a touch of Latin flair. By combining tequila as the spirit base with agave syrup for a hint of sweetness, I’ve recreated the traditionally hot wedang jahe into a refreshing, ice-cold cocktail that still retains its essential ginger notes. Named “Diablo Caliente,” the title pays homage to the Spanish word ‘Caliente,’ meaning hot, reflecting the original way this aromatic ginger beverage was enjoyed. This cocktail offers a distinct fusion of spice and sweetness, bringing a taste of both Java and Latin America to guests’ sunset sips.

 

• Pisco Arriba Sour – Inspired by the classic Peruvian Pisco Sour, the Pisco Arriba Sour brings a unique sustainable twist on the classic cocktail. By adding lemon syrup for its sourness, or ‘Oleo Saccharum,’ we enhance the cocktail’s original  flavour while minimising waste in using recycled ingredients from the bar. This thoughtful approach not only honours the traditional Pisco Sour but also reflects Arriba’s commitment to using locally-sourced and eco-friendly ingredients in creating our cocktails.

 

Which is your signature cocktail?

Paying tribute to Mexican roots, the Jalapeño Julio Margarita features tequila as its base, expertly blended with the fiery kick of jalapeño. This concoction is then complemented by the tropical essence of pineapple honey, capturing the spirit of Bali in every sip. My signature mixing style focuses on achieving a harmonious balance between bold spices and refreshing tropical flavours, and this cocktail embodies that philosophy perfectly. The result is a margarita that combines a spicy kick with a sweet, island-inspired twist.

What is your advice to aspiring bartenders and bar managers?

If you want to be great in this field, remember that it’s all about continuous learning. Never get bored in exploring the ins and outs of the cocktail world and keep on exploring and experimenting new recipes and techniques. 

Bartending is an endless adventure of discovering something new. Consistency is your best friend. Stick to the standards, keep your bar spotless, and make sure that you’re always on top of your game. And don’t forget, communication is key. Whether it’s  just passing on a quick tip to your fellow bartenders or colleague, being clear and open helps everything run smoothly.

For those stepping into a bar manager role, it’s crucial to lead and organise your team super effectively. Give clear directions, set high standards, and be the guide that your team can rely on. Share your bartending and management expertise through consistent training and always be in the loop with the latest trends and evolving drinking styles.

What is the USP of your bar?

At Arriba, we take pride in offering a cocktail experience that stands out from the rest. Our unique selling point is our creative cocktail menu, where we blend the rich, distinctive flavours of Latin American spirits—like tequila, mezcal, and pisco—with carefully selected Nusantara ingredients found within the Indonesia archipelago, which are all crafted in-house. This fusion not only highlights the best of both worlds but also ensures every sip of our cocktail brings our guests on a journey through diverse taste and flavours.

We don’t just serve drinks; we aim to create memorable moments with every pour. Imagine savouring your cocktail while taking in the breathtaking views. Guests will be overlooking lush jungles and the majestic Ayung River, best enjoyed during the stunning sunset hours. Arriba’s the perfect setting for enjoying a thoughtfully-crafted cocktail while immersing yourself in a stunning natural backdrop that is distinct to Ubud. 

At work, which is your most challenging activity and why?

One of the biggest challenges for me is being part of a pre-opening team, where you start from scratch in a completely new environment. You’re not just setting up a bar; you’re meeting new people with a range of personalities and working to build a cohesive team from the ground up. It’s a complex puzzle, finding the right dynamics and creating a positive, collaborative atmosphere where everyone feels part of something special.

Another exciting challenge is developing a brand new menu for Arriba. Crafting cocktails that not only fit Arriba’s unique identity but also push the boundaries of creativity is both demanding and incredibly rewarding. The pressure is on to stand out in Bali’s bustling bar scene, where new spots are always emerging. Building awareness and establishing ourselves as a top choice for guests requires meticulous attention to quality control of our products and delivering exceptional service. It’s about making sure that every drink we serve and every interaction with our guests leaves a lasting impression that will keep them coming back for more!

When are you happiest?

I’m at my happiest when I see guests truly enjoying the drinks I’ve crafted and receiving positive feedback on both the beverages and the service we provide. There’s nothing more rewarding than knowing that my creations and our team’s efforts are making a difference in our guests’ cocktail experience. It’s incredibly fulfilling to witness smooth bar operations where everything flows seamlessly, and guests leave feeling more than satisfied.

 Beyond the guest experience, I also find joy in leading my talented team; watching them grow and gain knowledge, and giving them empowerment to excel in their roles. Being able to guide and support my team as they develop their skills and contribute to Arriba’s vision is a key part of what makes my job so fulfilling.

Which is your favourite city for food, travel and fashion?

Bali is my favourite place when it comes to food, travel, and fashion. Growing up here has made me deeply appreciative of the island’s rich traditional cuisine and vibrant Balinese culture. The flavours and ingredients of Balinese and Indonesian food and drinks inspire me every day, and I love weaving elements of Indonesian culinary traditions into my cocktail creations (like the Diablo Caliente, for example); sharing a piece of Bali and Indonesia through my drinks.

As for travel, I’m currently focused on exploring every corner of Bali rather than venturing beyond the island. There’s so much to discover within our own backyard, and each region of Bali offers its own unique charm and hidden gems with its diverse landscapes and cultural experiences. 

When it comes to fashion, I’m drawn to Balinese traditional attire. It beautifully represents the island’s identity, blending flexibility and modernity while preserving cultural heritage. I admire how Balinese fashion manages to stay true to its roots while evolving with the times.

How many people are part of your team and how do you plan to make a guest’s experience special while they are a guest in your bar?

My team at Arriba is a close-knit group that includes one bar supervisor, two bartenders, and one bartendress. We work together to create a seamless and exceptional experience for our guests. To ensure this high standard, we have established clear standard operating procedures and provide thorough training for everyone on the team. This not only helps us maintain consistency but also empowers each staff member to deliver outstanding service.

When guests sit at the bar, I take it as our opportunity to make their experience truly special. I personally share insights about our Arriba’s unique concept that combines Latin-American spirit with Nusantara ingredients, and the stories behind each cocktail. This adds an extra layer of depth and connection to their drinks. I also love to suggest food pairings, as Arriba’s bites menu is inspired by the vibrant South American lively street food scene, and make personalised recommendations based on each guest’s preferences, ensuring that their experience is tailored to what they truly like. 

 

 

Jalapeno Julio Margarita

INGREDIENTS:

• Don Julio Blanco, 40 ml 
• Vanilla syrup, 10 ml 
• Clarified pineapple honey shrub, 30 ml 
• Fresh green jalapeno, 2 slices 
• Clarified citrus juice, 30 ml

STEPS:

• First step, muddle the 2 slices of fresh jalapeno in the shaker and pour in homemade clarified pineapple honey shrub, vanilla syrup, clarified citrus juice and tequila blanco.

• Fill the shaker with ice and then shake gently. 

• Rim the edge of the glass with chilli flakes and double strain the cocktail into glass.  

• Last touch, garnish with 2 slices of jalapeno. 

What is the secret for making a perfect cocktail? 

The secret to crafting a perfect cocktail lies in finding the right balance of flavours and selecting the finest ingredients. Each component must complement the others, and achieving that perfect balance is key. But there’s more to it than just the technical aspects. Passion plays a huge role in making great cocktails. When you genuinely enjoy and love what you’re doing, it shines through in your work. This enthusiasm translates into the drinks you create. If you’re excited about mixing flavours and experimenting with new ingredients, your cocktails will reflect that same energy and care. So, my advice is to embrace the craft with love and dedication, and always pour your heart into making drinks!