This month, we travel to Bali to enjoy the classic Bali Hai. The name, although evoking the paradise of this region in Indonesia, actually owes its origin to the Bali Hai restaurant in San Diego, California, which opened its doors in 1955, and created this sweet and tangy concoction all butlers should know how to prepare.

There are several ingredients to this cocktail but, as you are about to see, preparation is very simple. We need about 1oz/30ml of Light Rum, 1/3oz/10ml of Lime Juice, 1 teaspoon of Orgeat Syrup (a syrup made out of almonds, sugar and rose water or orange flower water), 1 teaspoon of Grenadine Syrup, and champagne or sparkling white wine.

And this is how we mix it: put the rum, the lime syrup, the Orgeat and Grenadine syrups in a shaker with some ice cubes and shake vigorously. When done, strain the contents into a high ball or Collins glass filled with ice cubes and top it up with champagne. The original recipe doesn’t mention any garnish, but modern versions call for appealing the eye with a lime or lemon slice on the brim of the glass.

Variants substitute pineapple, orange or any other fruit juice for the lime juice, in order to personalize it to the taste of the drinker—in which case the garnish is changed to the chosen fruit.

For Bali! For you! Cheers!

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world.”