How to Make the South Of The River Cocktail

How to Make the South Of The River Cocktail

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 My Man

South of the River

Prep Time: 2 hours
Total Time: 2 hours

Ingredients

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

Instructions

  1. Pour all the ingredients into a mixing glass
  2. Stir down over ice
  3. Serve neat in a cocktail glass
  4. 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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Made this cocktail?

Take a pic and tag @alushlifemanual on Instagram, Twitter or Facebook. Cheers!

Disclaimer: Some of these posts contain affiliate links. I may receive compensation if you click on these links and buy something, but, don’t worry, it won’t cost you a dime!

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