The venerable Sri Lankan tea company Dilmah has collaborated with Hains & Co in Gilbert Place in the development of a range of mixed drinks, including a Ceylon Negroni and Pisco Along the Spice Route.
The project is part of Dilmah’s tea gastronomy program, which aims to highlight the variety and differing qualities of the teas distributed by the company, which first established plantations in the early 1950s.
Dilhan Fernando, son of Dilmah founder Merrill, was in Adelaide to see the results.
“We want to express the variety of tea — that it can be light and bright, or earthy, or woody,” he explained. “And the best way is through gastronomy. There is a tea that will pick up the caramelisation in a steak and enhance the flavour. And for gin, there is a tea that will work elegantly in a cocktail.
Hains & Co owner Marcus Motteram regards the tea as “another botanical” that can add greater depth to his creations.
“It’s another arrow in your quiver in terms of things to use to lift and change the drinks in subtle ways,” he said.
Use one tea bag of Dilmah Cardamom, Orange and Ginger Tea per 50ml of Chinato Cocchi Aperitif, steeped at room temperature for minimum 60 minutes with no agitation, or 30 minutes with regular agitation.
Mix equal parts tea-infused Cocchi, gin and Campari. Pour over a large block of ice and garnish with grapefruit peel.