TEMPO.CO, Jakarta – Indonesians are seeing a shift in Ramadan tradition. Where once people broke their fast with classic dishes like kolak (sweet snack made with palm sugar and coconut milk), es buah (cut-up fruit in icy syrupy sweet liquid), or gorengan (fritters), now more and more people are turning iftar (evening meal during Ramadan) into a space for creative culinary exploration.
One of the increasingly visible trends is the growing interest in at-home mixology, where people mix drinks using techniques and concepts similar to a bartender or barista, but done in one’s own kitchen.
This phenomenon reflects a change in lifestyle, especially among the younger generation and…