Four Seasons Resort Bali at Jimbaran Bay raises a glass to nature’s sweetest artisans – the bees – with a trio of honey-inspired cocktails crafted to give back. A portion of proceeds from each sip of Sting & Blossom, Emerald Nectar, and the Golden Hive mocktail supports the resort’s Beehive Adoption Program, which empowers local farmers and sustains Bali’s delicate ecosystems.
At the heart of the collection, Sting & Blossom reimagines the classic Bee’s Knees with a distinctly Balinese spirit – blending the bold character of locally distilled snake fruit arak with the floral notes of Calliandra honey and bee pollen. A refreshing twist of calamansi and a whisper of cinnamon lend balance and warmth, mirroring the island’s natural rhythm of sting and bloom. Elegant yet grounded, this golden hued creation captures the essence of Bali: wild, nurturing, and irresistibly alive.
Ingredients
• 45ml Selaka Arak (snake fruit arak)
• 20ml calamansi juice
• 20ml Calliandra honey syrup (1:1 ratio of honey to water)
• 2-3 drops of bee pollen and cinnamon tincture
• Honeycomb-shaped coffee tuille for garnish
Bee Pollen and Cinnamon Tincture
• 10g dried bee pollen granules
• 2 medium cinnamon sticks, lightly crushed
• 150ml high-proof neutral spirit (60-65% ABV, vodka or grain alcohol)
Method
1. Make the tincture by placing bee pollen and crushed cinnamon in a clean glass jar, then pour in the neutral spirit, ensuring all solids are fully submerged. Seal tightly and store in a cool, dark place for seven days, shaking gently once daily to aid infusion. Strain through a coffee filter until clear, then bottle and label. Store in a cool place and use within six months.
2. To make the cocktail, combine all ingredients in a shaker with ice and shake well.
3. Double strain into a chilled Nick & Nora glass.
4. Garnish with a honeycomb-shaped coffee tuille for an elegant finishing touch.