Billy Bagus
Jun 24, 2025
When it comes to cocktail crafting in Indonesia, few names spark as much intrigue as Agung Satria Wibawa—better known in the international bartending scene as El Hombre. From mixing drinks in the chic bars of France to redefining flavors in Vietnam and now shaking things up in Jakarta, his journey is anything but ordinary. What’s New Bali had the chance to speak with the master himself in this exclusive interview, where he opens up about the origin of his nickname, the philosophy behind his craft, and the scents of childhood memories that now inspire his next big venture. Read on and get a taste of the mind behind the mix!
From mixing drinks in the chic bars of France to redefining flavors in Vietnam and now shaking things up in Jakarta, his journey is anything but ordinary.
You’ve worked across France, Vietnam, and now Jakarta – how has each country shaped your personal style behind the bar? What distinct flavor or philosophy have you picked up from each culture?
Each country I’ve worked in has shaped my creativity in different ways. The local culture, way of thinking, and domestic products are the foundation of my approach. Every place has its own uniqueness, and when you apply creativity to those elements, amazing drinks are born.
The nickname “El Hombre” has a great story behind it. Can you take us back to that moment in France – what exactly happened with the Pisco Sour that earned you that name?
One Spanish guy came to the bar and ordered a Pisco Sour from each of the bartenders. I was the only Asian among four French bartenders. After trying theirs, he finally ordered one from me. To his surprise, mine was the best. He came back and said, “Tú eres el hombre.” And that’s how it all started.
“Mixology has no absolute right or wrong. It’s all about perspective.”
You’ve mentioned that mixology feels like a calling – how did your father’s influence shape your approach, even without direct persuasion? Do you think there’s a “bartender’s intuition” you inherited?
To be honest, my father didn’t directly teach me any bartending skills. What inspired me initially was the idea of traveling the world while doing what I love. But the more I immersed myself in mixology, the more I realized how promising and fulfilling this profession really is.
Your motto, “Before you mix any cocktails, always understand how to treat every ingredient,” is powerful. Can you give us an example of a time this philosophy changed the outcome of a drink?
Absolutely. A cocktail is made of multiple ingredients, each with its own aroma, flavor, and character. When you treat each one with respect, you unlock its full potential—just like in Japanese cooking, or Washoku, where harmony and balance are key. That same principle applies to every great cocktail.
You’ve created hits like Esmeralda, Watermelon Sugar, and Sunny Side Up – which of your signature cocktails best represents your personality, and why?
Honestly? None of them. I made those cocktails for others to enjoy. My own palate is quite demanding. I love experimenting with unfamiliar ingredients—it keeps my senses alive. Once I get used to a flavor, it becomes ordinary. That’s when I chase the next one. It’s a never-ending cycle of curiosity.
“I love experimenting with unfamiliar ingredients—it keeps my senses alive. Once I get used to a flavor, it becomes ordinary. That’s when I chase the next one.”
As someone who helped put Indonesia on the global bartending map, what do you think the world still misunderstands or underestimates about Southeast Asian mixology?
There’s no real misunderstanding—mixology has no absolute right or wrong. It’s all about perspective. But one thing’s for sure: Southeast Asia is rich in culture, heritage, and undiscovered ingredients. These are powerful tools that the Western world often doesn’t have access to, and they offer incredible potential for storytelling through drinks.
If you could create a cocktail inspired by a memory from your childhood in Bali, what ingredients would you use and what would you name it?
Great question. I’m actually working on a concept for my upcoming bar called “Scented,” inspired by memories from my past. As a Balinese, daily offerings are part of our lives, and flowers play a huge role in those rituals. The scent of those flowers will be the star of the concept—so stay tuned for what’s coming!
What’s one personal ritual or superstition you follow before stepping behind the bar – something that even your closest peers might not know about you?
Honestly, I don’t have any rituals or superstitions. I just make sure to leave personal issues behind and bring good vibes in. The energy you bring sets the tone. A great bar starts with the atmosphere, and that starts with you.
