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Manila Bulletin devider Lifestyle devider Food devider A toast to mindful mixology

A toast to mindful mixology

At The Peak this weekend, Bali's "Mr. Mustacho" pours sustainability into every glass

Published Oct 17, 2025 01:26 pm
Mr. Mustacho of Seasalt, Alila Seminyak, Bali
Mr. Mustacho of Seasalt, Alila Seminyak, Bali

Guests heading to The Peak at Grand Hyatt Manila this weekend can sip something a little more thoughtful. On October 17 and 18, Wayan Agus Wiyantara, better known in Bali’s cocktail circles as “Mr. Mustacho,” will bring his zero-waste mixology philosophy to Manila for a two-night takeover.

Wayan, beverage manager of Alila Seminyak in Bali, has earned acclaim for his inventive approach to sustainable cocktails. At Seasalt, Alila’s signature bar, he transformed its beverage program with a pioneering zero-waste initiative that rethinks ingredients and processes to minimize waste while elevating flavor and creativity.

Coco Pandan Nectar
Coco Pandan Nectar

“We’re thrilled to host Wayan Agus Wiyantara at The Peak,” said Mark Hagan, food and beverage director at Grand Hyatt Manila. “His commitment to sustainability and his imaginative style bring a fresh perspective to our bar program and offer our guests a truly memorable experience.”

The special menu he curated for The Peak reflects his Balinese roots and commitment to sustainability. Guests can enjoy four featured cocktails, available at a special rate of two for P1,018+.

Among the highlights is the Coco Pandan Nectar, a blend of Volcan Blanco Tequila, Coconut Malibu, lemon, and coco pandan sodas. The drink offers a fresh and savory profile with tropical comfort at P650. Each sip tells a story of friendship and craftsmanship, where the warmth of Bali and Manila meets the volcanic spirit of Mexico.

Equally captivating is the Tropical Highland, which pairs Glenmorangie 12 Years Scotch with homemade tropical land sodas. Its delicate balance of spice and refreshment bridges Scotland’s misty highlands with island ease at P650.

For something bold, the Emperor’s Sour layers Hennessy V.S with lemon and a homemade emperor cordial for a fruity, sweet-and-sour finish at P650. The Luneta Blossom, made with Belvedere Vodka, calamansi, lemon, betel cordial, and betel oil, evokes the freshness of a garden in bloom, fragrant and light at P650.

The event, part of Wayan’s ongoing series of international collaborations, offers more than creative cocktails. It is an experience in sustainability, flavor, and cross-cultural connection. Guests can enjoy his handcrafted drinks from 7 p.m. onward, accompanied by live DJ performances that match the night’s vibrant, forward-thinking spirit.

A weekend vibe with purpose, this is mixology that makes you think and drink more mindfully.

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