Bartender Made Cocktails – Ceylon 1824

6th February 2023

Bartender Made Cocktails - Ceylon 1824

This article is made in collaboration with Rish Wathan, an amazing Bartender in Qatar.

The Cocktail that you are about to make is one of Rish Wathan’s Signature Fizz Cocktails, which he makes at Barfly By Buddha Bar in Qatar.

Let’s Meet The Bartender!

“I am Rish and I have been a bartender for 9 years and I currently work as a Bar Supervisor in an Australian Bar. The ability to connect with people from all walks of life is one of my greatest strengths. In this work, I get to combine two of my strengths, creativity and relationship building. My friends say I could make friends with a wall, but I enjoy knowing people wherever I am. There is nothing I enjoy more than making new drinks, coming up with new ideas for the bar, and talking to customers. In addition, I still keep in touch with some of the regular customers from my previous jobs.” Rish Wathan

Why Did You Become A Bartender?

“In the late 1800s and early 1900s bartending was seen as a highly respected profession in society. Working behind a bar is like being on a stage: You are the center of attention. The first thing people do when they enter a pub or lounge is head to the bar. Instead of having a 9 to 5 job and sitting behind a desk all day you can create beautiful drinks, come up with completely new creations, finished off with garnishes that are out of this world – the possibilities are endless!”

What was the inspiration behind Ceylon 1824?

“My inspiration for this cocktail came from my heritage as a proud Sri Lankan. Ceylon tea is used as the base for the cocktail, which is popular worldwide. Fruity flavors also appeal to me, so pineapple zest works well with the tea, and being a south Asian myself, spices have always been essential, so cardamom works well with the tea and the pineapple zest as well. This cocktail was my first creation as a trainee at Taj Samudra in Colombo, and everyone who tasted it was fascinated by the blend, and it’s been nine years since then, but it’s still my favorite.”

The Recipe For Ceylon 1824


  • Ceylon Tea
  • Pineapple
  • Cardamom
  • Tanqueray
  • Prosecco
  • Tea Powder
  • Tea Leaves

How To Make The Ceylon 1824 Cocktail

  • First We Infuse Pineapple And Cardamom With Ceylon Tea
  • 30ml Of Infusion
  • 25ml Of Tanquery
  • 1 Spoon Of Honey
  • Then We Add All This In A Mixing Glass
  • Stir It Well And We Pour It Into A Champagne Glass
  • Top Up With Prosecco
  • Then Garnish With Tea Powder And Tea Leaves


Images belong to Rish Wathan. Glass of Bubbly was granted permission to use them.

Oliver Walkey

Champagne and Sparkling Wine Writer, Focused on Bringing the Exciting and Fascinating World of Bubbly to You.