The days of having just sugar, milk or honey in your tea are over. How about mixing Dilmah’s brilliant breakfast tea with pure peppermint leaves, ginger, apple, lemongrass and Bols Genever? Or maybe Meda Watte, fresh grapes, cloves, gin and lavender syrup is more to your taste? Or would you rather stir up a punch with the Sencha extra special, Bols Corenwijn, Genever, Galliano and champagne? Step into the world of bartending and tea will never be the same.
The Fernando family opened the world of tea to 10 fabulous bartenders and the results are inspiring. After several tea tasting sessions by Dilmah founder Merril J Fernando and his son Dilhan these bartenders really got to know tea. From the low elevation teas near Galle via the mid elevation teas near Ratnapura all the way up to the high elevation teas around Nuwara Eliya, every tea was explained and experienced. Tasting notes guided the bartenders searching for the right tea to use in their drinks. Martinis, crustas, blazers and punches, all sorts of new cocktails found their way to the beautiful tea bar of the Grand Hotel where these men presented a night full of mixology. Different styles, different techniques and a common passion for taste and aroma resulted in a celebration of tea in cocktails. Want to know how to drink your tea tomorrow? Keep following us on the exciting tour of the mixologists and the teamaker…
