Tea Cocktails for the Holidays

Elevate your holiday gatherings with a touch of sophistication and warmth by including delightful tea cocktails to your festive celebrations. Sip, savor, and toast to the season with these creative and aromatic libations, created at The Boulder Dushanbe Teahouse. They blend the best of both worlds – the comforting essence of tea and the festive cheer of cocktails. Cheers to a holiday season filled with flavor and flair!

BOULDER TANGERINE WHISKEY SOUR

Build in a metal shaker filled with ice:

        - 1 ½ oz Rye Whiskey
-1 oz Chilled Boulder Tangerine Tea
-1 oz Homemade Sour Mix
Shake and strain contents into a Rocks Glass filled with ice.

 Garnish with an orange peel and a Bordeaux cherry

 BOULDER TANGERINE ICED TEA

-Add 1 teaspoon of Boulder Tangerine tea to 4 cups water
-Brew for 15 to 20 minutes
-Strain, Chill and Serve

 HOMEMADE SOUR

-Combine the following:

-1 cup simple syrup
-1 cup lemon juice
-1 cup lime juice
-Store and serve

BEE’S BONNET

Build in a metal shaker:

        1 ½ oz Ginger Peach Herbal Tea infused Whiskey
½ oz ginger syrup
¼ oz honey syrup
¼ fresh squeezed lemon
       Shake well and strain contents into a Bourbon Glass rimmed in POLLIN SUGAR* filled with ice
    Top with ginger beer

 GINGER PEACH INFUSED WHISKEY

-Add 1/2 oz of Ginger Peach Herbal Tea to 2 cups of whiskey
-Infuse for 1 hour and strain tea from whiskey

 GINGER SYRUP

-Measure 1/4 pound of raw ginger
-Finely chop ginger and add to a blender
-Add 1/2 cup of water
-Blend contents well
- Strain contents through cheese cloth folded 4 times, pushing hard against pulp to expunge all liquid.
-Add strained ginger juice back into blender.
-Add 1/2 cup of sugar and re-blend until integrated fully.
-Store and serve

HONEY SYRUP

-Add 1/2 cup of honey to 1/2 cup of boiling water
-Stir until integrated
-Chill, Store and Serve

 POLLIN SUGAR

-Crush up the cookie part of 4 OREOS (remove cream inside)
-Blend cookie crumble with 1/8 cup citric acid
-Store and serve

LAVENDER MULE

Build in a metal shaker:

        2 muddled blueberries
        1 ½ oz Lavender Lemonade vodka
       ½ fresh squeezed lemon
        ¼ ginger syrup
        1 oz rose and lavender syrup
        Shake well and strain contents into Collins glass filled with ice
        Top with soda water

Garnish with twist of lemon

LAVENDER LEMONADE VODKA

-Add 1/2oz of Lavender Lemonade Green Tea with 2 cups of vodka
-Infuse for 1 hour and strain tea from vodka

LAVENDER & ROSE SIMPLE SYRUP

-Measure ¼ cup rose petals and ¼ cup lavender
-Measure 2 cups boiling water
-Add 2 cups of sugar
-Blend until integrated
-Add rose and lavender
-Mix well
-Steep for 15 to 20 minutes
-Strain, Chill, Store and Serve

BACCIO DE CONTE

Build in a metal shaker:
        1 ½ oz infused Earl Grey Amaretto
        1 oz lemon juice
        ¼ simple syrup
        2 dashes of bitters
        Shake well and strain contents into Bourbon glass over 1 large ice cube

Garnish with a Bordeaux cherry

EARL GREY AMARETTO

-Add 1/2oz of Earl Grey Supreme Tea with 2 cups of Amaretto
-Infuse for 1 hour and strain tea from vodka