Silver Jubilee Almond Infused Ceylon Pekoe Digestive

Silver Jubilee Almond Infused Ceylon Pekoe Digestive


  • 60ml Dilmah Silver Jubilee Almond infused Ceylon Pekoe with New Zealand Manuka honey
  • 30ml Fresh Pineapple Juice
  • 15ml Homemade Orgeat Syrup
  • 1ml Fresh Lime Juice
  • Silver Jubilee Mandarin & Marzipan Pekoe tea Ice cubes
Orgeat Syrup & Ice cubes
  • 1kg Caster Sugar
  • 90g Almond powder
  • 100g Whole Blanched Almond
  • 6tsp Mandarin and Marzipan
  • 700ml Water
  • 1 thread Saffron

Preparation Instructions

In a shaker full of ice, add the lime, the pineapple juice, the orgeat syrup and the infused Almond Pekoe tea with Manuka honey. Shake well.

Strain in a digestive glass garnish with a rim of saffron sugar and 1 Ice cube of Mandarin & Marzipan Pekoe tea with Terrezza Saffron (100% New Zealand Saffron).

Mandarin & Marzipan Pekoe Tea Ice cubes

Infuse 6 spoon of Mandarin & Marzipan tea and 700ml of water for 4 mins.

Strain into the ice tray and add 1 saffron thread by ice cube. Let it set in the freezer for 8 hours.

Orgeat Syrup

Put the sugar in a pan, add the almond powder, the whole almond already crushed and bring to boil

Rest for 12 hours. The following day, filter your syrup and add a drop of orange flower water and rose water.