Lipton enables bar owners, bartenders, and mixologists to use the world’s no. 1 tea to innovate versatile beverages.
Manila, 23 May 2019 – Lipton from Unilever Food Solutions (UFS) – the world’s no. 1 tea brand – brought together some of the country’s top mixologists to kick-off its TeaMagination campaign which aims to inspire restaurateurs, bar owners, bartenders, and mixologists alike to be creative and to experiment more to liven up customers’ moments with friends, family and loved ones with a delicious beverage in hand. Lipton TeaMagination 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.
The country’s top mixologists shared their passion and craft as they demonstrated the many creative ways Lipton teas can be used for new and exciting concoctions that liven up and refresh bar offerings and beverage menus during the Lipton TeaMagination launch held at Agimat Foraging Bar and Kitchen, Makati City. From left to right, Johnnie Walker World Class Competition finalist and Drinks Be With You co-founder Glenn Talavera; Diageo World Class 2017 finalist and mixologist for the top beach club and bar Cove Manila in Okada, Faye Fernando; and NoKal Restaurant and Bar’s mixologist Jay Natividad, a Diageo World Class 2016 South East Asia finalist and Giffard West Cup 2019 Champion.
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 Lipton TeaMagination 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. Using Lipton teas as drink base for alcoholic and non-alcoholic beverages or cocktails, restaurateurs and bar owners will be able to re-invent and re-imagine their bar offerings to make it more exciting, more healthy, and more delicious for their patrons and guests.
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 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.
Unilever Food Solutions (UFS), with 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 UFS, Myra Espina, as she thanked the press and guests who attended the launch event. 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.”