Recipe by Michael Kitts & Maximilian Rauch of Emirates Academy of Hospitality Management – Dilmah Real High Tea Global Challenge 2015 Gold Medal Winners


60ml Dilmah Mandarin & Marzipan Pekoe
45ml Gin infused Grapefruit
15ml Campari
30ml Sweet Vermouth
10ml Homemade Orgeat Syrup
3 dashes Homemade Orange bitters
Ice Cubes made with Dilmah Mandarin & Marzipan Pekoe
Regular Ice Cubes


Cool the glass with ice.
Build the ingredients together.
Stir well.
Garnished with Crystalised Orange and crystalized brown sugar and Mandarin and Marzipan Pekoe Tea.

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