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DA MAN Magazine - Make Your Own Style!

Syrco BASÈ’s bar manager, Aris Sanjaya triumphs on the global stage, and share a signature recipe after a landmark performance at WORLD CLASS 2024.
<img loading="lazy" decoding="async" class="aligncenter size-full wp-image-106663" src="https://backend.daman.co.id/wp-content/uploads/2024/12/with-John-Williams-Diageo-Global-Whiskey-Director.jpg" alt="" width="1080" height="720" srcset="https://backend.daman.co.id/wp-content/uploads/2024/12/with-John-Williams-Diageo-Global-Whiskey-Director.jpg 1080w, https://backend.daman.co.id/wp-content/uploads/2024/12/with-John-Williams-Diageo-Global-Whiskey-Director-300x200.jpg 300w, https://backend.daman.co.id/wp-content/uploads/2024/12/with-John-Williams-Diageo-Global-Whiskey-Director-1024x683.jpg 1024w, https://backend.daman.co.id/wp-content/uploads/2024/12/with-John-Williams-Diageo-Global-Whiskey-Director-768x512.jpg 768w" sizes="(max-width: 1080px) 100vw, 1080px" />
In a showcase of Indonesian mixology talent, I Putu Aris Sanjaya Putra, Syrco BASÈ’s bar manager, made waves on the global stage. This year, the Buleleng-born talent secured second place in the Diageo WORLD CLASS Global Bartender 2024 competition in Shanghai. Competing alongside bartenders from 44 countries, Aris made history as the first Indonesian to secure a top spot at the prestigious event. His pop-up bar also became hugely popular, leading Aris to win the WORLD CLASS People’s Choice Award. This new accolade adds to the impressive line-up of achievements by SYRCO BASÈ’s team this year.
Recently, DAMAN had the chance to chat a bit with Aris to learn more about his achievement and have him teach us one of his recipes&#8230;
DAMAN: Could you tell us how you ended up competing in Diageo WORLD CLASS Global Bartender 2024? 
Aris Sanjaya: My journey began in 2019 when I made my first attempt to join the World Class Bartending Competition and reached the top three in the regional round. Since then, my dream of becoming a World Class Bartender in Indonesia has stayed with me. Over the past five years, I’ve dedicated myself to honing my skills and knowledge. I’ve been preparing diligently, step by step, to achieve my goal of becoming a world-class bartender.
<img loading="lazy" decoding="async" class="aligncenter size-full wp-image-106664" src="https://backend.daman.co.id/wp-content/uploads/2024/12/FIX00442.jpg" alt="" width="1080" height="1619" srcset="https://backend.daman.co.id/wp-content/uploads/2024/12/FIX00442.jpg 1080w, https://backend.daman.co.id/wp-content/uploads/2024/12/FIX00442-200x300.jpg 200w, https://backend.daman.co.id/wp-content/uploads/2024/12/FIX00442-683x1024.jpg 683w, https://backend.daman.co.id/wp-content/uploads/2024/12/FIX00442-768x1151.jpg 768w, https://backend.daman.co.id/wp-content/uploads/2024/12/FIX00442-1025x1536.jpg 1025w" sizes="(max-width: 1080px) 100vw, 1080px" />
DA: What was it like participating in the competition? 
AS: It was an incredible experience: To compete among the best bartenders in the world and share my passion through each glass of cocktail. My mission was to put Indonesian bartending in the spotlight and showcase the talent and creativity our country has to offer.
DA: What were the key aspects you believe contributed to your success in the competition? 
AS: I believe that success in the competition relies on having confidence in my concept and trusting myself to face each challenge with authenticity. Staying true to my vision and being as original as possible has been key to my journey.
DA: What’s next for you? Joining 
AS: My next goal is to introduce indigenous culture, ingredients and traditions through my cocktails, while also focusing on developing the future of Indonesian bartenders.
<h2>Try This!</h2>
Aris has shared with us a simple cocktail recipe to try at home. Called “Kopi Martini,” it’s a classic martini elevated with Balinese flair through the use of local ingredients.
<img loading="lazy" decoding="async" class="aligncenter size-full wp-image-106662" src="https://backend.daman.co.id/wp-content/uploads/2024/12/Syrco-BASE-Kopi-Martini-©-Chantal-Arnts-1313.jpg" alt="" width="1080" height="1620" srcset="https://backend.daman.co.id/wp-content/uploads/2024/12/Syrco-BASE-Kopi-Martini-©-Chantal-Arnts-1313.jpg 1080w, https://backend.daman.co.id/wp-content/uploads/2024/12/Syrco-BASE-Kopi-Martini-©-Chantal-Arnts-1313-200x300.jpg 200w, https://backend.daman.co.id/wp-content/uploads/2024/12/Syrco-BASE-Kopi-Martini-©-Chantal-Arnts-1313-683x1024.jpg 683w, https://backend.daman.co.id/wp-content/uploads/2024/12/Syrco-BASE-Kopi-Martini-©-Chantal-Arnts-1313-768x1152.jpg 768w, https://backend.daman.co.id/wp-content/uploads/2024/12/Syrco-BASE-Kopi-Martini-©-Chantal-Arnts-1313-1024x1536.jpg 1024w" sizes="(max-width: 1080px) 100vw, 1080px" />
Ingredients
45 ml Balinese palm arak 
10 ml coffee liqueur 
45 ml cold-brew Kintamani coffee 
10 gsram palm sugar 
4 drops vegan foamer
Methods
Shake all ingredients over ice and strain the blend into a martini or coupe glass. Add grated Tabanan chocolate on top and serve.

Aris Sanjaya shares his story and a signature cocktail recipe

Aris Sanjaya,

Syrco BASÈ