The Classic
Boiled manioc with lunu miris — the traditional pairing. The toddy's natural sweetness balances the heat of the chili.
The Serve
Chilled, paired,
or stirred.
Effervescent, lightly sweet, delicately tangy — toddy stands on its own, lifts a Sri Lankan table, and mixes like nothing else behind a bar.
The Sri Lankan Way
In a coconut shell,
as it should be.
For a truly authentic island moment, serve Camel chilled in a polished coconut shell. A small garnish of fresh curry leaves or a slice of green chili adds a fragrant touch that honours its roots.
Otherwise: simply cold, on the rocks, or straight from the bottle. As a 100% natural drink, a delicate sediment is expected — shake or invert gently before pouring to redistribute its natural goodness.
The Table
Built for
bold flavour.
From the Sea
The effervescence cuts through the richness of hot butter cuttlefish and devilled prawns.
Savory Bites
A clean profile that balances the salt and spice of mutton rolls or pepper pork.
The Full Table
A refreshing palate cleanser alongside a lamprais or a classic rice & curry.
Mixology
Three ways
to stir the island.
The Ceylon Mule
Swap the ginger beer for Camel over a premium vodka or arrack base, with a splash of lime.
Toddy Mojito
Muddle fresh mint and lime, then top with Camel — a tropical, lower-sugar take on the classic.
Tropical Sour
Shake with a splash of passion fruit or narang — Sri Lankan tangerine — for a bright, tart, refreshing pour.
Pour one where you are.
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