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How to go from Archeologist to Brand Ambassador in one easy sip with Mikey Pendergast, East London Liquor Company

Mikey Pendergast, East London Liquor Company, London

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 cocktail recipe!

South of the River My Man

South of the River

The South of the River cocktail typically features tea-infused rum, plum liqueur, and a hint of nuttiness, offering a harmonious blend of flavors with a unique twist from the tea-infused rum.
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Prep Time 2 hours
Cook Time 5 minutes
Total Time 2 hours 5 minutes
Course Cocktails
Cuisine American
Servings 1
Calories 162 kcal


  • 50 ml Tea infused Rum*
  • 10 ml Japanese Umeshu Plum Liqueur
  • 3 Dashes Of Miracle Mile Pecan Bitters


  • Pour all the ingredients into a mixing glass
  • Stir down over ice
  • Serve neat in a cocktail glass
  • Garnish with jasmine tea buds


*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.


Calories: 162kcalCarbohydrates: 5gProtein: 0.01gFat: 0.03gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gSodium: 1mgPotassium: 4mgSugar: 4gCalcium: 0.1mgIron: 0.03mg
Keyword South of the River cocktail
Tried this recipe?Let us know how it was!

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