Skip to main content

A variation on the famous grog, with a richer taste profile and a strong blackcurrant vibe.


  • 20ml 1883 Blackcurrant Syrup
  • 60ml Scotch whisky
  • 80ml Rooibos tea
  • 2 dashes Cherry bitters
  • 2 dashes Lemon bitters


  1. Infuse the Rooibos tea.
  2. Take a pre-warmed Toddy glass and pour the syrup in.
  3. Add the bitters and the Whisky.
  4. Add the Rooibos tea and stir.
  5. Garnish with a lemon, blackcurrant and cherry skewer as a stirrer.
Hit enter to search or ESC to close