Tea has always had range.
Morning ritual. Afternoon reset. Quiet moment at the end of the day.
But with Dilmah Elixir of Ceylon Tea, it also has a place at the bar.
These are not iced teas with a splash of something stronger. They are cocktails built with real Ceylon tea at the centre - adding depth, fragrance, fruit, florals and a little unexpected character to every glass.
Here are a few unique cocktail recipes, mixing it up with a Dilmah twist.
Seasonal Sangria
A fruit-forward sangria with a Ceylon tea lift.
Ingredients
- 20ml Elixir of Ceylon Black Tea with Strawberry
- 20ml triple sec
- 100ml Shiraz wine
- 10ml brandy
- 50ml bitter lemon soft drink
Method
Pour all ingredients over ice cubes.
Garnish
Seasonal fruits.
Why it works
The strawberry tea adds fruit and fragrance without making the drink feel heavy. It gives classic sangria a brighter, more aromatic finish.
Kayla’s Caramelised Lychee Spritz
A bright, elegant spritz with sweet black tea, lychee, prosecco and citrus.
Created by Kayla Saito, 2026 World Class Australian Bartender of the Year and friend of Dilmah, this is tea through a bartender’s lens: layered, lifted and built for cocktail hour.
Ingredients
- 15ml Dilmah Elixir of Ceylon Tea - Black Tea
- 30ml Lychee Liqueur
- 15ml Gin
- 65ml Prosecco
- 5ml lemon juice
- 20ml Sparkling Water
Method
- Build in a spritz glass filled with ice.
- Add all measured ingredients and stir gently to combine.
Garnish
Lychee and a thyme sprig.
Why it works
The sweetened black tea brings depth and structure, while lychee, lemon and prosecco keep it bright. It is floral, sparkling and quietly dangerous in the best way.
Ceylon Colada
A Sri Lankan-inspired take on a tropical classic.
Ingredients
-
45ml Gin (preferably Dutch Rules Ceylon)
- 5ml coconut syrup
- 15ml fresh lime juice
- Capi charred pineapple soda, to top
Method
- Build in a highball glass over ice.
- Top with charred pineapple soda.
Garnish
Macaron or almond chocolate.
Why it works
Almond tea, coconut, lime and pineapple bring richness without losing freshness. It is tropical, but not too sweet.
New World Tea
Sharp, clean and made for a coupe.
Ingredients
- 45ml Dutch Rules New World Dry Gin
- 20ml Dilmah Elixir of Ceylon Tea - Black Tea Extract
- 5ml simple syrup
- 20ml fresh lemon juice
- 3-4 drops Wonderfoam
Method
Shake and strain into a coupe.
Why it works
Black tea gives the drink backbone. Lemon brings lift, gin brings structure, and the result is crisp, bright and quietly bold.
Rose & Vanilla Raspberry Sour
Floral, tart and softly aromatic.
Ingredients
- 20ml Dilmah Elixir of Ceylon Tea - Black Tea with Rose & Vanilla
- 40ml London Dry Gin
- 20ml dry vermouth
- 20ml lemon juice
- 15ml egg white
- 3 raspberries, to muddle
Method
- Muddle the raspberries in a shaker.
- Add the remaining ingredients and shake well.
- Strain and pour over ice.
Garnish
Red berries.
Why it works
Rose and vanilla add softness to the sour structure, while raspberries bring colour, acidity and a little drama.
Mix It Up with Elixir
Dilmah Elixir brings tea to the bar cart without the wait.
No brewing. No chilling. No fuss. Just a small pour of real Ceylon tea character - floral, fruity, spiced or bold - ready to add depth, aroma and finish to the glass.
Pair it with gin. Shake it with citrus. Lengthen it with soda. Pour it over ice and see where it goes.
This is tea, mixed differently.
Mix it up.
Explore the Elixir RangePlease enjoy responsibly.
