Nestled within a serene coconut grove overlooking Pehembiya Bay in Dikwella, Smoke & Bitters has quietly redefined Sri Lanka’s hospitality scene. From its humble beginnings in 2020, this cocktail bar and smokehouse has soared onto the global stage, recently making history as the first and only Sri Lankan venue to be listed in the prestigious World’s 50 Best Bars list. In 2024, it ranked #86 globally and an impressive #29 in Asia’s 50 Best Bars; an 11-place leap from the previous year.
Founded by best friends Don Ranasinghe and Lahiru Perera, Smoke & Bitters is a labour of passion rooted in a deep love for Sri Lankan flavours and international hospitality standards. Ranasinghe, who started his career in London’s nightclub scene, brings mixological mastery to the drinks program, heavily influenced by Tiki pioneers like Don the Beachcomber and Trader Vic. The cocktail menu combines locally sourced ingredients with creative flair, producing unique offerings like the Cherry Cherry Cola, a playful twist on the classic Rum and Coke, and the Old and Smoked, a tribute to Sri Lankan arrack enhanced with house-smoked orange bitters.
Meanwhile, Perera, an alumnus of the Ballymaloe Cookery School, leads the kitchen with a philosophy grounded in tradition, locality, and community. Each dish at Smoke & Bitters tells a story of Sri Lanka’s rich heritage. Whether it’s their smoked Lankan Burrata with house-cured anchovies and chargrilled mangoes, or modern desserts like the Arrack Semifreddo and Sea Almond Crumble, the menu celebrates bold, fire-infused flavours while paying homage to local ingredients.
Don and lalla
The bar’s rise to international fame isn’t just due to its food and cocktails, it’s also the immersive, authentically Sri Lankan experience that captivates visitors. From its rustic, handcrafted design using sustainable materials, to its signature smoky ambience, Smoke & Bitters offers an unpretentious yet world-class experience that resonates with both locals and tourists.
International recognition hasn’t made the founders complacent. Instead, Don and Lahiru have used their platform to uplift Sri Lanka’s hospitality industry. Through masterclasses, collaborations, and their "Smoke & Bitters Loves Local" initiative, they’ve provided a stage for local bartenders and chefs to learn from and work alongside international industry leaders. The Sunset Shifts, guest collaboration events, have seen names like EKAA, Jigger & Pony, and Bombay Canteen sharing their craft in Dikwella, further enriching the local scene.
Their most recent venture, RAA Hiriketiya, focuses on showcasing Sri Lanka’s iconic spirit, arrack, and promises to further cement their reputation as champions of Sri Lankan gastronomy.
For Don and Lahiru, awards and accolades are milestones, not endpoints. As they continue to innovate and promote their motherland through food and drink, Smoke & Bitters remains more than a bar; it’s a symbol of Sri Lanka’s culinary potential, burning brightly on the global stage.
