Tucked away on a nondescript Ubud side street, Night Rooster represents the liquid extension of chef-owner Locavore's commitment to hyperlocal ingredients. Master mixologist Raka Ambarawan transforms indigenous herbs, fruits, and spirits into revelatory experiences that defy categorization. The compact space—accommodating just 20 guests—feels like entering a scientist's workshop, with glass vessels containing mysterious infusions lining the shelves. Each cocktail arrives with a story connecting it to Balinese culture, from a smoked palm sugar Old Fashioned to an arrack-based creation featuring torch ginger and snake fruit shrub. The absence of a formal menu encourages conversation with the bartenders, who craft personalized libations based on your preferences.

While technically a 'pool bar' attached to the Chapung Sebali resort, Jungle Fish transcends the typically mediocre category through exceptional commitment to craft. Suspended over a jungle ravine with panoramic views of the Osh River Valley, the open-air structure merges seamlessly with its environment. The bar program emphasizes refreshment without sacrificing complexity, utilizing local fruits fermented in-house and herbs grown on the property. Their 'Heritage Series' pays homage to forgotten Indonesian recipes, with standouts including the 'Dutch Colonial' (genever, pandan, and house-made bitters) and 'Spice Islands Punch' (a clarified milk punch featuring five Indonesian spices and three rums). Visit during the late afternoon to witness bartenders harvesting fresh ingredients from the surrounding forest for the evening service.

While primarily celebrated for its revolutionary dessert tasting menu, Room4Dessert's bar program deserves equal recognition. Housed in a converted village structure surrounded by rice fields, the space reflects chef Will Goldfarb's boundary-pushing philosophy. The cocktail menu functions as a liquid companion to the restaurant's sweet creations, with drinks designed to complement specific dessert courses or stand alone as accomplished compositions. Bar director Vanessa Gainza sources ingredients from the property's extensive gardens, creating concoctions like the 'Saparua' (white rum infused with basil flowers, clarified lime, and house-made vanilla extract) and 'Ubud Hangover' (a morning-after remedy featuring cold-brew coffee, coconut water, and cacao-infused bourbon). The outdoor seating area, illuminated by lanterns hanging from banyan trees, provides the perfect setting for these horticultural libations.

Hidden above a ramen shop on a bustling Seminyak street, 40 Thieves captures the essence of a Brooklyn speakeasy while maintaining a distinctly Indonesian soul. The dimly lit, second-floor sanctuary reveals itself only to those who know where to look, with vintage jazz filtering through speakers and bartenders in suspenders crafting drinks with monastic focus. Founder Shah Dillon has created a temple to classic cocktail culture that avoids pretension through genuinely warm service and unpretentious atmosphere. The bar program balances reverence for tradition with playful innovation—their house Old Fashioned features banana-infused bourbon and coconut sugar, while the 'Penicillin 25' incorporates local ginger and Balinese honey into the modern classic. The back bar showcases an impressive collection of rare American whiskeys and Japanese spirits, many unavailable elsewhere on the island. Weekend nights feature live jazz performances, transforming the intimate space into Bali's answer to a Prohibition-era hideaway.

Hidden within the labyrinthine streets of Canggu, Penny Lane delivers a refreshingly authentic cocktail experience that stands apart from Bali's ubiquitous beach clubs. This double-story establishment combines tropical garden aesthetics with rock-and-roll sensibilities—vintage vinyl records adorn walls alongside lush hanging plants and weathered surfboards. Head mixologist Wayan Suartana, formerly of London's Nightjar, brings technical precision to tropical ingredients, creating signature drinks like the 'Balinese Spice Trade' (a complex rum blend infused with five local spices and clarified with coconut milk) and 'Uluwatu Sunset' (a smoky mezcal concoction featuring dragon fruit, lime leaf, and house-made tamarind syrup). The sophisticated upstairs area offers a more intimate experience with skilled bartenders crafting off-menu specialties based on your preferences, while the garden courtyard buzzes with a diverse crowd of locals and international visitors drawn by their weekly live music sessions. Unlike many Canggu hotspots, Penny Lane maintains a commitment to sustainability, eliminating single-use plastics and sourcing ingredients from their own garden and local farmers' markets.