The 2nd Dilmah Mixologist Challenge in Indonesia was held in Bali's popular -Velvet Hypnotised'on the 1st of December with the participation of top mixologists from Bali and Jakarta. The Dilmah Mixology Playoff aims to challenge and inspire mixologists to go beyond the cup with fine tea. It is an element of the global Tea Mixology programme designed by family tea company Dilmah, to showcase the creativity of mixology professionals in producing exceptional Cocktails, Mocktails and traditional hot beverages using speciality tea.

The first ever Dilmah Mixology Playoff in Indonesia was held in Jakarta in 2013 with the participation of 24 top mixologists from Jakarta and Bali. This year 17 talented individuals stirred, splashed and shook Dilmah Tea infused cocktails, mocktails and shooters to demonstrate their understanding of flavour, texture and tea. And it is tea that was the real hero of the evening with brews of different terroir forming the basis of the drinks on show.
The judges for the event were Dilmah Tea Mixologist Robert Schinkel and I Ketut Darmayasa, Chairman of the Bali Bartenders Association. It was Ida Bagus Agung Bawarta from W Retreat & Spa Bali who emerged as the ultimate winner with his Dilmah Moroccan Mint Green Tea and Natural Ceylon Ginger of the t'Series range and the exquisitely fragrant Rose with French Vanilla from the Dilmah Exceptional Range. The contestants were required to use sustainable, local ingredients, and respect the character of tea in designing their drinks and were judged upon their creativity as well as their understanding of tea.   

I Gede Hary Wahyudi from Potato Head Beach Club ' Bali came up as a close second with his brilliant formulation revolving around Ceylon Green Tea of the Dilmah Exceptional Range and the Original Earl Grey of the t-Series. Sufian Mahmoud from Huu Bar, Bali was placed at the third spot for his creations involving Ceylon Green Tea, Elegant Earl Grey and Ceylon Spice Chai from the Dilmah Exceptional Range.
-The contestants surprised the jury with a great range of signature drinks using local products combined with international cocktail trends. Tea foams, tea syrups, fresh tea sodas, home-made bitters and tea infusions were part of many recipes as the barte

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