Sri Lankan Spring Tea Punch

Sri Lankan Spring Tea Punch

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Nick Casely

  • Sub Category Name
  • Recipe Source Name
    Shaken not Stirred, A Handbook on Tea Mixology
  • Activities Name
    Tea Mixology Bar Experience
    Real High Tea
    Spa & Pool Iced Tea & Cocktail Selection


  • 300 ml Bols Genever
  • 1250 - 1500 ml Dilmah Lychee with Rose and Almond tea
  • 100 ml lychee syrup
  • 50 ml almond syrup
  • 100 ml Bols Strawberry

Methods and Directions

  • Brew the tea for 4-6 minutes. Chill the tea down, while freezing your pewters (180 ml) at the same time.
  • Make before a 3-4 course dinner and serve directly after.
  • Garnish with a rolled rose petal on an almond or cinnamon flavoured cocktail stick inside a lychee and sprinkle dried tea leaves.
  • Serves 10.

ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From 17/04/2024