Sri Lanka is renowned for its golden beaches, wildlife safaris, tea plantations, and ancient cultural treasures. What it is not traditionally known for is world-class cocktail culture.
That perception is beginning to change. Smoke & Bitters, a beachfront cocktail bar on Sri Lanka‘s southern coast, has been named the winner of the Michter’s Art of Hospitality Award ahead of Asia’s 50 Best Bars 2026, marking another milestone in the island nation’s unlikely rise as one of Asia’s most intriguing food and drink destinations.
Voted for by more than 300 members of the Asia’s 50 Best Bars Academy, the award recognises the venue that has delivered the region’s most exceptional hospitality experience over the past 18 months.
Located on Pehembiya Beach in Dikwella, Smoke & Bitters has steadily built an international reputation since opening in January 2020. Last year, it ranked No. 14 on Asia’s 50 Best Bars and No. 67 on The World’s 50 Best Bars extended list, becoming the first Sri Lankan venue ever to appear on the global ranking. It has also been named Sri Lanka’s Best Bar by Asia’s 50 Best Bars for four consecutive years.
Founded by Don Ranasinghe and Lahiru Perera, Smoke & Bitters is a celebration of Sri Lankan ingredients, culinary traditions, and hospitality. The venue combines wood-fired cooking with a cocktail programme built around indigenous herbs, spices, and seasonal produce sourced from across the island.
While its inventive drinks have attracted global attention, the latest award specifically recognises the bar’s approach to hospitality.
Set against a backdrop of crashing waves and tropical coastline, the venue has become known for blending relaxed beachside informality with attentive service rooted in Sri Lanka’s longstanding culture of warmth and generosity.
The drinks menu takes inspiration from early Tiki culture while showcasing distinct Sri Lankan flavours. Signature cocktails include the Bananarama, which combines Rockland arrack with smoked wild bee honey, banana peel, and house-made bitters, while the Mai Chai incorporates Ceylon chai tea into a tropical rum-based serve. Seasonal ingredients such as rambutan, mangosteen, and woodapple regularly feature throughout the menu.
“Smoke & Bitters has played a pivotal role in redefining perceptions of Sri Lanka’s bar scene,” said Emma Sleight, Director of Content & Creative for Asia’s 50 Best Bars. “Its commitment to local ingredients, open-fire cooking, and heartfelt hospitality creates an experience that feels both deeply personal and globally relevant.”
For the founders, the recognition extends beyond the venue itself.
“It’s honestly pretty crazy to receive the Michter’s Art of Hospitality Award and see Sri Lankan hospitality being recognised on this level,” said Ranasinghe and Perera in a joint statement.
“We’ve always believed there’s something really special about the way people welcome and look after you on our island, so this means a huge amount not just to our team, but to the wider hospitality community in Sri Lanka as well.”
The award arrives as Sri Lanka’s culinary and beverage scene continues to gain international attention, with a growing number of chefs, restaurants, and bars drawing on the country’s rich agricultural heritage to create experiences that feel distinctly local rather than imported.
For an island long celebrated for what happens beyond the bar, Smoke & Bitters suggests that may be changing, too.