At Boulder Dushanbe Teahouse, the philosophy goes that everything is better with tea, even the food. Now you can add cocktails to that list. General manager Kasi Tenborg has concocted a small lineup of boozy drinks that all feature tea as a star ingredient.
The Boulder Tangerine Bourbon Sour (pictured) is a personal favorite: In it, the intensity of Maker’s Mark bourbon is mellowed by a refreshing but subtle hint of citrus thanks to tangerine tea. And it’s easy to make yourself. Use the recipe below, or mark your calendar for the Rocky Mountain Tea Festival (July 28–29) when Tenborg hosts a Tea and Cocktails workshop. Also on the docket: Cooking with Tea and the Japanese Tea Ceremony.
Boulder Tangerine Bourbon Sour
1 1/2 ounces Maker’s Mark bourbon
1 ounce sour mix (see recipe below)
1 ounce Boulder Tangerine simple syrup (see recipe below)
Put ice in a rocks glass, and add bourbon, sour mix, and Boulder Tangerine simple syrup. Shake. Pour into rocks glass. Garnish with a cherry and an orange.
1 part lime juice
3 parts lemon juice
4 parts simple syrup
Mix all ingredients together.
Boulder Tangerine Simple Syrup
15 grams Boulder Tangerine Tea
30 ounces hot water
30 ounces sugar
Brew tea to a strong steep, add sugar as soon as tea is brewed, and stir to create syrup.
Try this: Swap in any of your favorite teas to make your own unique twist on a cocktail.
1770 13th St., Boulder, 303-442-4993
—Image courtesy of Kuvy Ax