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By bridges Bali

bridges’ Ginger-Lemongrass Mojito Recipe

There is a cocktail for every occasion, for any time of the day. And our bar team really knows how to mix them, when to shake and when to stir. Put them to test at your next visit. Here an easy recipe for you to try at home, a favorite of our guests, the Ginger-Lemongrass Mojito.

Ingredients

  • light rum, 60ml
  • fresh lemongrass, about half a stalk, sliced
  • fresh ginger, 2-3cm, sliced
  • lime wedges, one lime
  • mint leaves, 20-15 leaves
  • sugar, 2 teaspoons
  • lemonade, Sprite or similar, about 40-60 ml
  • crushed ice, approx. one cup
  • ice cubes, 3-4 pieces
  • lemongrass juice, 45ml

How to mix

  • in a mixing cup, muddle lemongrass, ginger and sugar
    (be careful if you use glass, it might break easily)
  • when well muddled, add lime, mint and muddle some more
  • add the rum
  • add lemongrass juice
  • add the ice cubes
  • shake well
  • double strain
  • pour in a high ball glass, add crushed ice and top with lemonade
  • garnish with lemongrass stalk and mint leaves

Enjoy – cheers!

By bridges Bali

Meet Dewa Ngakan Gede Hendrawan, bridges Restaurant Manager

Dewa joined the team couple of months before the opening in December 2010 and was involved in developing the procedures for the Front of House staff in the complete makeover that was taking place. He clearly has done a great job as bridges continually receives high marks for its outstanding service and the competence of its staff.

As acknowledgement of his performance, Dewa was promoted to Restaurant Manager in September 2013 and under his leadership, the restaurant continues to grow. It has become a culinary destination in Ubud and has received many awards, like TripAdvisor’s Travellers Choice, Tatler’s Best Restaurants in Indonesia or the Wine Spectator Award of Excellence. We had a little chat with him:

What did you do before bridges?

I was working as waiter at La Lucciola, a famous Italian restaurant in Seminyak, for five years.

And what made you move to bridges?

I was looking for new challenges and also wanted to avoid the unbearable traffic down south. bridges seemed like a perfect fit for me at that time – and it did turn out to be exactly that!

What were the challenges when you just started here?

My main challenge was to grow from a simple waiter to become the floor supervisor of a brand new concept, besides hiring and training the staff. I also had to learn about leading a team while adapting to the vision. This was very different from what I had been doing before.

What did you learn from those challenges?

There are many memorable lessons but what I found most remarkable was learning how to start a business from square one and to maintain that business on a high level.

How has bridges developed under your helm?

I cannot really take much credit for that as it has been a true teamwork. Everyone involved has been equally responsible for the outcome. bridges is like a big family and everybody is contributing their best, you can really feel it here. I am very proud of our staff and enjoy working with the whole team.

Where do you see bridges in the next few years?

I would like to cement its position as an Ubud culinary icon where romance remains its best feature. That is my goal and what I hope to realise within that timeframe. We have many new projects in store as well, ready to launched soon…

What is your favourite dish at bridges?

Hmmm… that’s tough. Indonesian tapas? Honestly, I cannot just pick one. So many delicious dishes and more coming all the time.

Apart from managing bridges, do you pursue any other interests?

I am quite a busy person so I do not really have much time to pursue a hobby. But whenever I have free time, I love to travel and I enjoy spending time with my small family, my wife and my son.

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bridges’ Ginger-Lemongrass Mojito Recipe
Meet Dewa Ngakan Gede Hendrawan, bridges Restaurant Manager