June 17, 2019 – alike Editorial Team
The country’s top mixologists kick-off TeaMagination, a campaign which aims to inspire restaurateurs, bar owners, bartenders, and mixologists alike to be creative and experiment more to liven up customers’ moments with friends, family and loved ones with a delicious beverage in hand. It also advocates for the better appreciation of the art and passion behind mixology, and on how this trend has been playing an integral role in the F&B industry to create extraordinary beverages and well-balanced dining and drinking experiences.
Chef Kalel Demetrio, who co-owns Agimat Foraging Bar and Kitchen where the Lipton TeaMagination launch was held, demonstrated how he makes his specialty cocktails using Lipton teas as base. “I use Lipton teas to add more flavor to drinks that I make. I use all types and preparation methods, whether infused with liqueurs or distilled. I try to make the base more complex using tea as a catalyst. My rule in crafting drinks is that there are no rules. I know that tea is usually served with hot water and milk but as a liquid artist, I try to make anything work!” he quipped.
Mixologist Jay Natividad, taught the avid bar goers during the launch how to make a simple and delicious milk tea drink with a punch using Lipton’s English Breakfast tea as base, Cointreau Noir, dark rum, fresh milk, cream, Monin toffee and tapioca pearls.
While Manila’s top beach club and bar Cove Manila Okada’s very own Faye Fernando shared that mixology is a relentless passion of hers that stems from her own experiences and memories. Faye’s notable concoctions are influenced by her childhood favorites—various food and treats she enjoyed growing up. “Some of the drinks I make may aesthetically look like scramble or mais con yelo, but you’d be surprised when you taste it!” said Fernando, while mixing her “Floral Sunset” drink. She made it with Lipton Earl Grey tea as base during the Lipton TeaMagination launch. “I always serve cocktail drinks using teas, like sangria. I also experiment a lot with tea— like infusing them as base spirit to create tea-infused-vodka which gives the basic spirit a twist,” added Fernando.
The Lipton TeaMagination campaign, hopes to inspire and entice more and more restaurateurs, bar owners, bartenders and mixologists all over the country to "tea-magine" the endless possibilities to better cater to ever-evolving and adventurous Filipino customers. “Our Lipton’s high-quality teas are loved not just in the Philippines, but across 150 countries around the world since 1880,” said the Country Marketing Manager of Unilever Food Solutions Myra Espina. She added that “TeaMagination is just a starting point in showcasing the endless possibilities in using Lipton. With the help of our programs, we hope this inspires and enables more and more local food and beverage professionals to innovate and be the best in their crafts.”
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