Penicillin opened on Hollywood Road in 2020 as Agung Prabowo's argument that a serious cocktail bar could operate on a closed-loop sustainability model and still produce drinks that compete on the Asia 50 Best stage. The bar fermented, distilled, smoked and recycled in-house from day one; every ingredient on the menu was sourced within a defined radius or grown on the bar's own urban farm. Within two years Penicillin was on Asia's 50 Best Bars and on the World's 50 Best at #41. The bar publishes its sustainability ledger annually. The 2025 version, lightly edited.
Order the Negroni - the bar's standing version is built on its own fermented citrus and uses a vermouth blend made in-house from imported Italian wine and locally-grown botanicals. After that, the Banana Wine Daiquiri (built from the banana wine listed above) is the bar's most explicit argument that the sustainability model is not the point - the drinks are. They have to be excellent first; the sustainability is what allows the bar to keep making them.