Four Points by Sheraton Bali Ungasan holds Bar Takeover Event Inviting Mixologist from Michelin Star Restaurant

JIMBARAN, Bali (BPN/PR) – Four Points by Sheraton Bali Ungasan held the Bar Takeover event in the first quarter by collaborating with a Mixologist and Bar Manager from a Michelin Star Certified Restaurant, Bili Yoga Wirawan, to increase brand awareness of Evolution Restaurant & Bar, Four Points by Sheraton Bali Ungasan, on Saturday  (February 10).

As a guest speaker and professional Mixologist, Bili Yoga Wirawan created the art of mixing cocktails with other types of drinks based on sustainable seasonal ingredients to create a new recipe in front of the participants.

By targeting participants including students and bartenders, it is hoped that this Bar Takeover can become a routine activity carried out every quarter to increase public brand awareness of the existence of Evolution Restaurant & Bar at Four Points by Sheraton Bali Ungasan as the right place to taste several cocktail recipes from Best Brew, ranging from classic to modern recipes.

Apart from that, Bar Takeover is also an opportunity to enrich the audience’s understanding of mixology and ways to combine certain types of drinks with cocktails to create more modern recipes.

Adi Astina Putra, Food & Beverage Manager at Four Points by Sheraton Bali Ungasan, said that his side hopes that this Bar Takeover can make people aware of what Mixology is.

“We want lots of people to come to Evolution and go straight to the food and beverage, especially the cocktail mixture from our Best Brew because the Evolution Bar also serves various cocktail recipes ranging from classic to modern,” he said.

Adi Astina Putra added that the team chose Bili Yoga Wirawan as the performer because of his reputation as a professional Mixologist who is quite well-known among the Balinese people.

Moreover, Bili also works as a Bar Manager and mixologist at Mozaic Restaurant Gastronomic Bali, which has a Michelin Star title, which is one of the highest certifications in the culinary field as well as being a benchmark that the restaurant has the quality of ingredients, the combination of flavors and dishes, mastery of technique and a qualified chef.

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