Boulder Dushanbe Teahouse pours out tips on tea-infused cocktails

The thirteenth annual Rocky Mountain Tea Festival will fill the Boulder Dushanbe Teahouse next month. In addition to the usual tea-related workshops and seminars, a special tea dinner and tea parties for the kids, this year adults will be able to enjoy a different kind of tea party: a "Tea and Cocktails" class.

The teahouse rolled out some of the cocktails at a pre-party this week -- and then shared the recipes. Here are two of our favorites:

The Monkey King Cucumber

2 pinches of fresh ginger 2 slices of cucumber 1 pinch of Kosher salt 2 dashes of simple syrup 1 1/2 oz vodka 5 oz Monkey King Tea

In a rocks glass, muddle together ginger, a slice of cucumber, salt, and simple syrup. Add ice, vodka and top with tea. Shake well and pour into a chilled martini glass. Garnish with cucumber.

Fire Dragon

1 1/2 oz tequila 2 oz jalapeno-infused apple juice 2 oz Dragon Well tea 1 lime wedge Kosher salt 1 pepperoncini

Rim rocks glass with salt and fill with ice. Squeeze juice from lime over ice, add tequila, apple juice and tea. Garnish with pepperoncini.

Go to the Teahouse website for more information on the festival, which begins Saturday, July 28.

For information on dozens of culinary events around town, visit our online Food & Drink listings -- and if you have information for a culinary event you'd like included in our online calendar, send it to cafe@westword.com.

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