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 No. 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.
