Klub Kembali - The soul inventory: taking stock of a year in paradise

Every December, bar owners — even bar owners in paradise — face the same inevitable reality: the end-of-year inventory. We stand in the backrooms, clipboards in hand, counting every bottle of gin, every stray case of Bintang and every broken glass. It is a sterile, numeric way to measure a year. But if living in South Lombok has taught me anything, it’s that the true ledger of life in paradise cannot be calculated on a spreadsheet.

Being completely honest, 2026 was a bit of a rollercoaster. The year started out on a longer-than-normal quiet stretch, with world politics causing travelers to stay closer to home rather than journeying to faraway places, including Lombok. In those quiet times, it’s easy for a business owner to let doubt creep in. The temptation to play it safe, to batten down the hatches and wait for the “perfect market” is always there. But paradise doesn’t reward hesitation. Being at the forefront of development means, at times, that we have to find our courage to do the exact opposite of what guest numbers might tell us.

Having the old adage “build it and they will come” in mind, we chose to double down on our passions and on the things we believe in, instead of pulling back to safety. When the numbers predicted caution, we built the Klub Kembali Sound Stage instead, turning our corner of the island into a living, breathing sanctuary for live music, late-night rhythms and shared energy. When conventional wisdom suggested going to more imported, predictable spirits, we went the opposite. We opened our exclusive Arak Library, dedicated to preserving and elevating traditional Indonesian craft spirits. We wanted to build a repository of local heritage backed by a groovy soundtrack, where guests don’t just order a drink but sway along, sipping a story distilled by a local farmer.

Looking back, those risks were the best decisions we made all year. They reminded us why we created Klub Kembali in the first place. Hospitality isn’t a mathematical equation solved only by high guest turnouts, it’s about creating a cultural anchor in our small village. It’s about building a space so magnetic that when people arrive, they feel they’ve stumbled onto something real, soulful and permanent. It’s about honoring the past while also creating a new, exciting future.

And we were rewarded. Beginning of July, the tides shifted, and we had a more real high season. Staff was ready and trained, tables and silverware polished, and our menu invigorated with new elegance and finesse, all to serve our wonderful guests.

Now, as the year ends and the rains will soon roll over the hills, washing the dust off the palm trees, I’m not thinking about the fluctuating spreadsheets. I’m thinking about the nights the bar was packed, the local artists who made our wood floors shake and the looks on travelers’ faces when they tasted artisanal arak for the very first time. We didn’t just survive the year, we infused it with character.

So, as we toast to the end of another chapter, let’s stop counting the bottles and start counting the magic moments. Salute!

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One reason for taking inventory is to make sure we use ingredients timely instead of creating waste. For example, last check in our storeroom, we had quite a few dried rosella flowers, so we created a rosella liqueur and our twist on the classic “Bee’s Knees” cocktail to share for this issue’s inspiration.

Many of you know my passion for 100-plus year old classic cocktails and how we bring them into modern times and arak-ify them. The Bee’s Knees was invented in 1920, and is a perfect template for our approach. Originally it was three-ingredient cocktail with gin, honey syrup and lemon juice. Instead, we use our Rosella liqueur made from arak as the base instead. Give it a try at home or ask for it next time we welcome you back to the Klub!

Rosella Liqueur

1. Fill glass jar with:
   • 1 bottle (700 ml) Palwana Arak
   • 50 g dried rosella flowers
2. Shake and let sit at room temperature for 24-48 hours
3. Strain (if there is a lot of powder from the rosella, strain a second time through a coffee filter)
4. Add 1 1/2 oz heavy simple syrup (see recipe in the notes)
5. Bottle, refrigerate and enjoy on it’s own as a digestif or in the Rosella Bee’s Knees

Klub Kembali Rosella Bee’s Knees

1. Fill shaker with:
   • 2 oz Rosella Liqueur
   • 3/4 oz Lemon Juice
   • 1/2 oz Honey-Ginger Syrup (see recipe in the notes)
   • 3 drops Saline Solution
2. Add ice and shake vigorously for 20 seconds
3. Double strain into coupe glass
4. Garnish with lemon peel twist
5. Enjoy!

Notes

• If you don’t have access to a good arak, you can also infuse London Dry Gin with dried rosella flowers. (NOTE:
• In some countries, rosella might be sold under the name Hibiscus.)
• To make honey-ginger syrup put 1 cup water and 1 cup honey in a pan with 150 g sliced ginger, and boil for 5 minutes. Store mixture in the fridge for 24 hours, then strain and bottle; stays good for up to one month.
• For heavy simple syrup, combine 1/4 cup water with 3/4 cup sugar and gently heat until the sugar is completely dissolved.
• Saline Solution is the bartenders “secret sauce” to brighten up the flavors of most cocktails. We make ours by taking 100 ml water, adding 25 g salt and gently heating it until the salt is completely dissolved. Cool, bottle and use.