His parents both did it and they never wanted our next guest to go anywhere near it. Like kids usually do, he didn’t listen. Somehow Mikey Pendergast found himself on a fast track to becoming an archaeologist. That was until he stepped behind a bar. Now they can breathe more easily as he is now plotting a course of his own that doesn’t include shovels or picks.
As Brand Ambassador of the East London Liquor Company, the only digging Mikey does is into the annals of spirit-ual history in order to create more than a hundred drinks over his career.
Make Mikey’s South Of The River My Man – cocktail recipe!
South of the River
Ingredients
- 50ml of the Tea infused Rum*
- 10ml Japanese Umeshu Plum Liqueur
- 3 Dashes Of Miracle Mile Pecan Bitters
Instructions
- Pour all the ingredients into a mixing glass
- Stir down over ice
- Serve neat in a cocktail glass
- Garnish with jasmine tea buds
Notes
*First start with East London Liquor Company’s Demerara Rum and some Taiwanese Oolong Tea. Use 14g of tea to a 700ml bottle and let it cold infuse for two hours, then strained out the leaves.
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