Just ask Jennie Ripps, founder of Owl’s Brew, the first teas crafted specifically for cocktails. “Just because you’re drinking a cocktail, doesn’t mean you should have to drink cranberry or Diet Coke,” says Ripps.
Her blends are fresh-brewed with sophisticated ingredients, like black tea, chai spices, Darjeeling, and hibiscus, so they’re nothing like their icky caffeine-and-alcohol counterpart, the vodka Redbull.
Pair them with anything from quinoa vodka to organic rum, then add seasonal, holiday party ingredients, like an orange wedge or cinnamon stick for “a simple, festive element,” she says.
Pinkies up! —Molly Gallagher
(Photos: Owl’s Brew)
2 parts Owl’s Brew Pink & Black Mix (Darjeeling, hibiscus, strawberry, and lime)
1 part whiskey
2 dashes of orange bitters
Shake, pour over rocks, and garnish with an orange slice.
Equal parts Owl’s Brew Coco-Lada Mix (black tea with chai spices, coconut, and pineapple juice)
Serve chilled in a champagne flute, and garnish with a cinnamon stick.
The “Tea Toddy”
In a saucepan, combine:
2 parts Owl’s Brew The Classic Mix (English Breakfast with lemon and lime)
1 part whiskey or spiced rum
Apple slices (to taste)
Heat until desired, but do not boil. Pour into a mug and garnish with a cinnamon stick.
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