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FAQ: Smoke & Bitters Wins Michter's Art of Hospitality Award
Smoke & Bitters, a bar on Sri Lanka's southern coast, has won the Michter's Art of Hospitality Award in the run-up to Asia's 50 Best Bars 2026, becoming the first Sri Lankan venue to receive this honor. The award recognizes exceptional hospitality over the past 18 months, highlighting the bar's warm, relaxed service and commitment to local ingredients.
It is an award presented by Asia's 50 Best Bars, voted by over 300 Academy members, that recognizes an establishment for exceptional hospitality over the past 18 months, setting a new benchmark for guest experience in the region.
Smoke & Bitters, located on Pehembiya Beach in Dikwella on Sri Lanka's southern coast, won the award.
Smoke & Bitters is the first Sri Lankan venue to receive this prestigious hospitality award, highlighting the country's growing bar scene and its culture of warmth and generosity.
The bar was co-founded by Don Ranasinghe and Lahiru Perera.
The bar reflects Sri Lanka's culture of warmth and generosity, delivering relaxed yet attentive service in a beachfront setting, making guests feel genuinely welcomed.
'Smoke' refers to traditional wood-fire cooking (smoked or chargrilled), while 'Bitters' reflects indigenous Sri Lankan herbs and spices used in their cocktails.
Signature cocktails include Bananarama (smoked wild bee honey, Rockland arrack, banana peel, falernum, smoked hellfire bitters), Mai Chai (Ceylon chai tea, rum, triple sec, spiced orgeat, chai syrup, elemakule tiki bitters), and Pani Like Dodang (Sri Lankan sweet orange, gin, ginger honey, triple sec, salt, pepper, mint, orange bitters).
In 2025, it ranked No.14 on Asia's 50 Best Bars and No.67 on The World's 50 Best Bars, making it the first Sri Lankan bar on the global list. It has also been named The Best Bar in Sri Lanka for four consecutive years.
It opened in January 2020.
Emma Sleight, Director of Content & Creative for Asia's 50 Best Bars, praised Smoke & Bitters for redefining perceptions of Sri Lanka's bar scene.