Southern Sunrise Tea Cocktail

“I think it is important to show that Sommeliers don’t just need to know about wine in its traditional sense, but all kinds of beverages alcoholic or otherwise. The Umeshu provides the cocktail with sweetness and acidity to cleanse. The vermouth adds a tea like texture and a savoury note to the cocktail as well as providing it with structure so it does not taste too sweet. The tea was chosen for its citrus elements, again, to lift and lighten.” – Sonia Bandera, sommelier, Rockpool Bar & Grill, Melbourne and Electrolux Appetite for Excellence Young Waiter 2013

Preparation time: 10 minutes
Skills needed: minimal
Serves: 1


  • 30ml Kiuchi Umeshu, chilled
  • 20ml Contratto Vermouth Bianco, chilled
  • 30ml Southern Sunrise Tea, chilled
  • 2.5ml Sugar Syrup, chilled


  • Build all ingredients in a rocks glass
  • Stir
  • Add ice
  • Garnish with a lemon twist

The Umeshu can be purchased easily online or at Chapel St Cellars, you don’t need to use this exact one as any will do
The tea is from T2 and can be purchased in store or online (infuse 5 teaspoons of tea per 250ml of boiling water)
Sugar syrup is very easy to make- it’s just a 50/50 mix of caster sugar and boiling water stirred until dissolved.


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