Tea as the Next Cocktail Mixer

Herbal tea. Large variety of dried herbs and flowers for preparing healthy detox infusions shot from ... [+] above on white table. The composition includes dried part of plants like hibiscus, calendula, rose petals, chamomile, green tea, bay leaves, cinnamon sticks, ginger, lemons, mint leaves, a honey jar and dried orange slices among others. High resolution 42Mp studio digital capture taken with Sony A7rii and Zeiss Batis 40mm F2.0 CF lens

Sweet fruit juices in cocktails can be intense, and energy drinks don’t add much to the taste profile, so it is interesting to see female entrepreneurs getting into the ready-to-drink (RTD) game in a more health-conscious way. The primarily hard seltzer-based world of RTDs has continued to grow in market share and is slated to increase at a total 11 percent this year, according the Spirits Business.

When I was recently in Los Angles I had a great meeting with Jennie Ripps, who founded Owl’s Brew in 2020: a line of boozy teas and cocktails. Her interest in teas stemmed her concern about health issues in her family.

A duo of Owl's brew drinks.

What captured my attention about Owl’s Brew boozy teas and spirits-based drinks was their mixability. We tasted through a half dozen well-balanced cocktails at Delilah, a swank steakhouse in LA, and they really paired well with dishes like Lobster rolls and Kobe steak: in great part because they are not too sweet.

They also are relatively low in calories and alcohol compared to wine: which is generally my beverage of choice.

Over a long, boozy dinner, I had a chance to talk to the company’s founder, Jennie Ripps—and investor and celebrity chef Jennie Mai Jenkins—about what appealed to them about the idea of drinking cleaner, lower-alcohol products. All answers have been edited and condensed for clarity.

Liza B. Zimmerman (L.B.Z.): What made you want to become a tea sommelier?

Jennie Ripps is one of the founders.

Jennie Ripps (J.R.): I started blending tea for its wellness benefits. However, when I first dropped tea leaves in water: it changed my life! I couldn’t believe all the amazing flavor profiles I could create.

My first business—founded about a decade ago—with Maria Littlefield, was Brew Lab Tea. We crafted teas for many restaurants, including Sweetgreen, Pastis, Soho House NYC, the Edition Hotel and Momofuku.

L.B.Z.: How did tea go from being a passion on its own to your desire to transform it into cocktails?

J.R.: We started making our own tea cocktails, because it was essentially a way to infuse our cocktails with flavor. Soon, I was collaborating with a lot of bartenders and beverage managers on tea-based cocktail programs. We also spent a lot of time creating tea cocktails at events: flying with suitcases full of green tea or lemon verbena to events like Super Bowl or Art Basel. And the TSA was always leaving pink slips in my luggage, I have to admit!

L.B.Z.: How many brands are there?

J.R.: Two, Owl’s Brew Boozy Teas—think elevated seltzer—and several Owl’s Brew Tea cocktails, which have vodka and Tequila bases.

Jeannie, Jennie and Maria are the trio behind the brand.

L.B.Z.: What is unique about the brand?

J.R.: Alcohol is not overseen by the FDA, but instead by the Alcohol and Tobacco Tax and Trade Bureau, so the labeling regulations aren’t what you would expect. For instance, in the U.S., very few spirits and wine brands provide nutritional panels. Because of all this, brands in our space don’t need to be very transparent about what’s inside.

L.B.Z.: How do the brand’s flavors evolve for every season?

J.R.: I blend and brew every flavor we release in my kitchen in Connecticut. This coming fall and winter we have a limited-edition Chai Cranberry coming out which is perfect for those cozy moments by the fire.

L.B.Z.: How do they pair with food?

J.R.: My go-to for a backyard BBQ is our white tea with watermelon. It’s also the flavor that’s sold at Yankee Stadium: perfect for a sunny day and a hot dog! In our house we love a good taco Tuesday moment, which calls for Jeannie’s Skinny Hibiscus Margarita.

L.B.Z.: Why did you decide to invest in this brand?

Jeannie Mai Jenkins (J.M.J), a chef who works with Jennie Ripps: I still remember the first time I tasted Owl's Brew. It was love at first sip. I come from a Vietnamese-Chinese family that brews tea daily for a multitude of health reasons, but never once did I think I could be sipping tea as a cocktail. For me it was a product that reflected my values.

L.B.Z.: What inspires you about the brand?

Jeannie Mai Jenkins

J.M.J.: Jennie's remarkable expertise as a tea sommelier is akin to her being a magician. Her dedication to the art of tea infusion and her commitment to the brand resonated deeply with me. And Maria [Littlefield, a co-founder’s] passion for organic and clean ingredients aligns perfectly with my own desire for a healthier lifestyle.

L.B.Z.: How did you create your personal boozy tea flavor and do you think you might add additional ones?

J.M.J.: I start every party with a good Margarita. Something about the tart and tang of that drink kicks off my vibes just right. So, when I was invited to make my own flavor, I wanted my party in a can to be the ultimate Margarita with some feel-good benefits. Growing up, hibiscus tea was one of my favorite flavors. So, it was a no brainer to work with Jennie to make what I believe is the best Skinny Hibiscus Margarita ever.