At Boulder Dushanbe Teahouse [2], 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 [3] (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.

Sour Mix

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