Enjoy the “South Of The River” while you’re outside on the terrace of the East London Liquor Company!
You need some time to make this cocktail if you want to get it right. 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.
Mikey says it’s important not to press the leaves or you get tannins in the rum. Once you’ve made that then you are ready to make our cocktail.
To hear more from East London Liquor Company’s Mikey Pendergast, go to his Lush Life podcast interview.
Check out the Lush Life Shop to find all the ingredients and barware you need to make this cocktail!
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.
Equipment
Ingredients
- 50 ml Tea infused Rum*
- 10 ml 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.
Nutrition
Calories: 162kcalCarbohydrates: 5gProtein: 0.01gFat: 0.03gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gSodium: 1mgPotassium: 4mgSugar: 4gCalcium: 0.1mgIron: 0.03mg
Tried this recipe?Let us know how it was!