COCKTAIL
Pumpkin Thyme Tanaman Desa Potato Head BALI
Following months of taste testing, Potato Head’s in-house Research & Development team has unveiled a new cocktail menu for Tanaman, the recently opened restaurant at Bali’s first creative village. “We wanted to create a range of sophisticated cocktails to pair with our plant-based Indonesian cuisine,” explains Head Mixologist Hary Wahyudi, adding that produce is sourced directly from small, spray-free farms across the island. “The drinks menu showcases Indonesia’s rich umbrella of health tonics, juices and fermentations created from native flora and fauna.” One of the signatures is Pumpkin Thyme, a smooth, spicy and zesty drink made from roast pumpkin puree, orange arak, thyme, palm nectar and island-spiced rum. “The idea with this cocktail was to experiment with an ingredient that isn’t widely used to create intrigue,” says Wahyudi. “It has a multi-layered flavour and texture that gives it a different sensation, with an almost unexpected taste result.” Served in an elegant martini glass and finished with a sprig of thyme to add aroma and interest, the cocktail elevates the experience of vegetable-based drinks while reflecting the restaurant’s wider culinary concept. “The visual impact of the strong orange colour of the cocktail itself was created to work well with the earthiness of the dishes in Tanaman and also contrasts with the blue tabletops in the restaurant,” notes Wahyudi. “Guests love the surprising and intriguing flavour of the pumpkin, it is savoury but still with a hint of sweetness.”
