Bartenders explore unusual ingredients at Bali's Into The Wild: Liquid Basecamp event

Seven bartenders from across Asia participated in the first Into The Wild: Liquid Basecamp event in Ubud, Bali, in early June. Organized by Locavore NXT and co-hosted by Night Rooster bar, the three-day program focused on exploration, collaboration, and cocktail creation. Bartenders from Shanghai, Taipei, Jakarta, Manila, and Penang foraged for local ingredients in the Payangan jungle, including cemcem leaf, passion fruit flower, trijata berry, gotu kola, and chayote. They also encountered unusual items like sago worms and palm sap. The event included a guest shift at The Night Rooster, where bartenders showcased signature drinks. A key challenge involved creating cocktails and non-alcoholic drinks using mystery boxes of local ingredients, some of which included live sago worms, crickets, and ant eggs, alongside items like durian, belacan, and fermented cassava. The initiative aimed to foster learning and idea exchange, encouraging participants to step out of their comfort zones with unfamiliar ingredients.