Hazey Crush
You can’t beat a good cup of tea! This is a simple cocktail that brings the best of British together – tea and cider – and can be served either hot or cold for a cocktail that tastes great all year round.
- Ingredients
- Method
- Pitcher Recipe
- Tea Syrup Recipe
- Gallery
- 25ml Bourbon
- 25ml Fruit Tea Syrup
- 125ml Thatchers Haze
- Ice
Don’t forget you can size up to a pitcher (cold cocktail only)!
- Fill a glass with ice cubes.
- Combine the Bourbon, Fruit Tea Syrup & Thatchers Haze in the glass.
- Garnish with some fresh fruit – we like to use apple slices!
If you want to enjoy this cocktail warm – warm over a gentle heat in an appropriate vessel, ensuring not to boil. Serve the warm cocktail in an enamel mug.
Ingredients
- 1 Part Bourbon1 Part Fruit Tea Syrup
- 5 Parts Thatchers Haze
- Cocktail Cherries to Serve
*ingredients can be sized to any sized pitcher using the above ratios.
Method
- Combine the Bourbon, Fruit Tea Syrup & Thatchers Haze in a pitcher filled with ice cubes.
- Garnish with some fresh fruit – we like to use apple slices!
Here’s how to make the Tea Syrup used in our Cloudy Apple Crush cocktail:
Add to a pan one lemon, sliced, 500g of sugar, 500g of water and 6 bags of English breakfast tea. Bring the water to the boil, ensuring the sugar has fully dissolved. Allow to cool and pass the liquid through a strainer to ensure that no solids remain in the syrup and bottle.
Please note that this can be scaled up or down, keeping all proportions to scale, to suit the requirements of your pub or bar.
The best storage would be in an airtight container, such as a screw topped bottle, and in the fridge when not in use. Storage will affect the shelf life of the syrup, but we advise that the syrup will be good for use for 14 days after making.
