As this blog makes evident, my drink of choice is whisky. It’s what I save up for, what I enjoy sharing with others, what I savor at the end of the day. But I like drinking other stuff too: beer while I’m cooking, a bottle of wine for lingering over a meal, and cocktails—glorious cocktails!—when a creative mood strikes or when I hit up a particularly great bar.
Sometimes I’m not in a creative mood and I still want a cocktail. In those situations, I usually turn to trusty stand-bys, like a Botanist gin and tonic or rum and pineapple juice. But even my tried-and-true favorites occasionally get old and, lacking the energy or some special ingredient needed to create a more exciting drink, I give up and regretfully settle for whatever’s closest at hand, mixed or not.
Now I have another option for staving off cocktail burnout: the Owl’s Brew, tea-based cocktail mixers that suit a variety of booze and just about any effort level. If you’re feeling lazy or uninspired, mix two parts of the Owl’s Brew to one part of your chosen hooch. If you’d rather play around, use the Brew as you would any non-alcoholic juice or flavored liquid and make it one component of a more complex recipe.
If you’re not normally a tea-drinker, don’t let that turn you off. The tea taste is pretty subtle and, besides that, the Owl’s Brew blends spices, herbs, and fruit with agave, making the end result a well-balanced mixer that doesn’t overwhelm with sweetness or fake flavors. Frankly, I’d drink this by itself at breakfast or for a post-workout energy boost, because it’s really tasty. And, unlike a lot of other pre-made mixers, it’s decidedly more wholesome with no high fructose corn syrup or scary dyes.
I tried two of the three current Owl’s Brew varieties: the Classic and the Coco-Lada. Earthy, slightly tart and delightfully easy to drink, the Classic worked well in every drink I concocted, and I was disappointed to blow through the bottle quickly. The Coco-Lada proved a little more challenging for me since coconut water features prominently as one ingredient. Despite the prevailing trend, I really can’t stand coconut water, so I struggled to come up with a recipe that complemented the Coco-Lada’s flavor profile but didn’t make my nose wrinkle. Fortunately, the other ingredients (pineapple, ginger, chai spices) balanced out the coconut water and supported vigorous experimentation.
As I tried various combinations, I found that—unsurprisingly—herbs and spices worked really well with these mixers. Even the first recipe, composed of only the Owl’s Brew and booze, features an herbal note in the vodka thanks to its delicate grass infusion. It would make sense to try this with Becherovka, Chartreuse, in a Pimm’s Cup, or in combination with any herbal liqueur you like.
If you enjoy a cocktail of an evening but don’t consider yourself much of a mixologist, keeping a bottle of the Owl’s Brew on hand is one way to ensure you never have to resort to desperate measures. And if you like more complicated beverages, blending a little here or there can provide depth and complexity without a lot of extraneous ingredients. I could see this featuring in a large-scale punch or as part of a brunch cocktail. You could even throw it in your green juice sans alcohol if you need a little extra sumpin-sumpin. Even if you’re dubious, grab a small bottle and give it a try, if for no other reason than it’s different, and tasty, and you might be surprised at how much you like it.
The Bison’s Brew
1.5 oz Zubrowka Bison Grass vodka
3 oz The Classic
Shake or stir vodka and Owl’s Brew with ice. Serve in a rocks glass with a twist of grapefruit.
Brew & Basil
1.5 oz London dry gin, such as Tanqueray
3 oz The Classic
1/4 oz fresh lime juice
2 sprigs sweet basil
Shake gin, Owl’s Brew, lime juice, and one sprig of basil vigorously with ice. Strain into a cocktail or rocks glass and garnish with the remaining sprig of basil.
1.5 oz white rum
3 oz Coco-Lada
1/2 oz fresh lime juice
1/2-3/4 tsp maple syrup
2 pieces of star anise
Shake rum, Coco-Lada, lime juice, maple syrup, and one piece of star anise with ice; strain into a cocktail glass. Garnish with remaining star anise.