One of my favorite pastimes is brunch, so when Torani challenged me to create a brunch cocktail with one of their flavors of the month— I was IN. That’s both of my pastimes in one. I chose Torani Lychee Syrup as my inspiration— the tropical flavor is a favorite of mine in boba and lychee martinis alike.

Technique wise, this recipe does take a bit of finesse— so we’re batching it out with enough drinks for your stay at home brunch squad. I paired my cocktail with a simple strawberry shortcake as a nod to traditional english tea’s scones paired with clotted cream and jam.

I paired my Torani Lychee Syrup with Rum, Thai Tea, and Pineapple to make a delicious milk punch that I’d want to sip on the beach— too bad we can’t right now, so tea time will more than suffice! Interestingly enough, the final result almost created a juicy peach flavor that I love. I love how Thai Tea compliments the lychee— they are grown in Thailand after all! Torani Syrups are made with real, simple ingredients like pure cane sugar & natural flavors.

I brewed my tea using Tupperware’s Cold Brew Carafe, which I loved using as you can brew and store the finished product in the same container! My favorite feature is it’s dual purpose cover that not only acts as a lid for the carafe while brewing + storing, it also acts as a drip tray once you empty the filter out to dispose your spent tea leaves (or coffee grounds if you use it for coffee!).

To brew Thai Tea Concentrate in the Cold Brew Carafe, add loose tea leaves into the filter to the first line and then fill the carafe to the water fill line with room temperature water. No measurements required! Let it steep for 8-12 hours in the fridge before removing the filter & disposing the spent tea leaves. From there, you’ll have enough tea to enjoy in this recipe and beyond! Now, onto the cocktail…

If you don’t favor sweet cocktails, you will still love this cocktail as it can be served long— I recommend topping with ginger beer, soda water, or even La Croix (try coconut). Enjoy!

**This post is sponsored by Torani— for more information, please read my Disclosure Policy**