Every cocktail tells a story, and one of the industry’s most prolific storytellers hails from the Bronx. LP O’Brien is a highly decorated Jamaican Boricua mixologist whose dedication to education, innovation, and culture is evident through all that she creates. Originally on track to become a nurse, O’Brien’s journey led her to the hospitality industry and the world of cocktails. Her accolades–too many to list here–include winning Season 1 of Netflix’s Drink Masters competition and its $100,000 prize, serving the official bartender for the 2022 Emmys, and being featured on Wine Enthusiast’s 40 under 40 list in 2021.

After giving up drinking while pregnant, O’Brien has remained committed to a lifestyle of sobriety, turning her attention to zero-proof cocktails. Leading with care and a genuine desire to leave the industry in a better place, O’Brien Co-Founded and serves as the CEO of Focus on Health, a platform supporting those in the food and beverage industry on their journey to a healthier, happier lifestyle. She is also the Founder of LP Drinks Co., a full-service beverage agency that partners with hospitality brands, venues, and lifestyle companies to build innovative, scalable, and story-driven drink programs, and Co-Owner of Siponey Spritz Co., the first B Corp-certified spirits-based canned cocktail company. Recognized by DISCUS, Global Bar 100 Industry People To Know, and the Dame Hall of Fame, we speak with LP about sobriety, the culture and creativity of mixology, and her concept Bar Lienzo, on the horizon.

*LP O’Brien by Jesse Dittmar. Courtesy of LP Drinks.*

How has your cultural upbringing as an Afro-Boricua-Jamaican from the Bronx informed your palette?
From the Bronx to the world, what was your upbringing like?
I grew up in the Bronx, where the heartbeat of the city is in its bodegas, street vendors, and late-night conversations over corner store coffee. It was a place where culture wasn’t something you sought out. It was in the air you breathed. Being raised in such a dynamic, unapologetic environment shaped how I approach everything in life, especially my work in hospitality. My eclectic community influenced with food, music, and storytelling were central to my upbringing. Those early experiences of gathering around meals and celebrating heritage through flavors continue to inspire my cocktails today.

My cultural experience is in everything I do. I see cocktails as a continuation of oral history. Every ingredient, every technique, every presentation is an opportunity to tell a story. My drinks pull from my heritage in ways that are both personal and universal. Whether it’s using Caribbean spices, ingredients found in NYC bodegas, or techniques rooted in diasporic traditions, my cocktails reflect the rich intersections of my identity. I want people to sip on something I’ve created and feel a sense of nostalgia, discovery, or even a connection to a culture they might not have known before.

Mixology is more than just bartending, its an entire craft in itself. What made you want to pursue this art form?
It was never about just making drinks, it was about storytelling, community, and craftsmanship. My journey started behind the bar, but my obsession with flavor, history, and hospitality turned bartending into a calling. I realized that cocktails weren’t just beverages; they were expressions of culture, identity, and artistry. Once I recognized that I could use mixology as a medium to share my experiences, honor my roots, and create memorable moments for people, there was no turning back.

Your work was introduced to a larger audience after appearing on Season 1 of Netflix’s Drink Masters. Ultimately winning the title, what lessons from that experience do you still carry today into your creative approach?
I wasn’t actively looking to be on TV, but when Drink Masters reached out, I saw an opportunity to challenge myself and elevate conversations about representation in the industry. Being on the show wasn’t just about competing, it was about bringing my voice, my culture, and my approach to cocktails to a global audience. It was a whirlwind, but I went in knowing that I had a responsibility to show up authentically and push boundaries. Winning Drink Masters solidified something I already knew, staying true to yourself will always be your biggest advantage. The competition pushed me to innovate under pressure, but more importantly, it reaffirmed that technique and creativity go hand in hand with storytelling. I walked away understanding that cocktails aren’t just about what’s in the glass; they’re about the experience you create around them. That’s a lesson I carry into every project, whether it’s a pop-up, a bar program, or a new concept.

Like many born and raised New Yorkers, your neighborhood bodega was a cornerstone of your community, inspiring your Bodega Culture pop-ups.
Bodega Culture is a love letter to where I come from. It’s about celebrating the energy of the Bronx and the essential role that bodegas play in immigrant and Black and Brown communities. The pop-ups bring that experience into a bar setting. Neon signs, pajama parties, chopped cheese pairings, and cocktails inspired by the drinks and flavors you’d find in a corner store. It’s more than just an event; it’s a movement. It’s about honoring the spaces that have fed, nurtured, and sustained generations of New Yorkers.

An innovator, you’ve also entered the world of zero-proof and low-ABV cocktails. What drew you to this field?
Sobriety and mindful drinking are personal to me. I wanted to create options that still delivered complexity, intention, and experience without alcohol being the main factor. The industry has long operated on this binary of ‘drinker’ or ‘non-drinker,’ but I see it differently. I believe in a spectrum where everyone should be able to enjoy something crafted, whether they’re sober, cutting back, or just exploring new flavors. My goal was to make non-alcoholic cocktails just as compelling as their boozy counterparts, and that’s what I strive for with everything I create.

What does sobriety mean in the cocktail industry?
Sobriety in the cocktail industry is about more than just abstaining from alcohol, it’s about sustainability, mental health, and redefining what hospitality means. For too long, our industry has been built on excess, often at the expense of the people working in it. Creating space for non-alcoholic and low-ABV options isn’t just about consumer choice; it’s about making sure bartenders and industry professionals have the tools to care for themselves. If we want longevity in this field, we have to rethink how we approach drinking culture, both behind and in front of the bar.

You’re a shareholder of Siponey Spritz Co., the first B Corp-certified spirits-based canned cocktail company. As a gluten-free, non-alcoholic brand, what are your hopes for Siponey and the future of the dry cocktail scene?
Siponey Spritz Co. was built on the foundation of sustainability, quality, and responsible drinking. Amanda and Joey didn’t just want to make a product; we wanted to make an impact. The fact that it’s B Corp-certified reflects that mission. I see the future of the dry cocktail scene as expansive. People are craving well-made, thoughtful, and delicious non-alcoholic options. With Siponey, I want to help lead that charge by showing that mindful drinking doesn’t mean sacrificing flavor, experience, or storytelling.

You’re also the CEO of Focus on Health, an initiative providing health and wellness programming and training for the food and beverage industry. What has your journey been to maintain your own health while working in the industry?
It’s a constant process. The industry is built on long hours, late nights, and a culture that often neglects self-care. For me, health is about boundaries, support systems, and shifting the narrative around what it means to be successful in hospitality. Through Focus on Health, we’re making sure industry professionals have access to resources that help them thrive, not just survive. My own journey has been about learning when to rest, when to push forward, and how to advocate for balance in an industry that rarely prioritizes it.

As professionals whose work focuses on providing experiences for others, why is it important for those within the food and beverage industry to also care for themselves?
You can’t pour from an empty cup. Hospitality is about taking care of others, but if we neglect ourselves in the process, it’s not sustainable. Burnout, mental health struggles, and substance abuse have been ingrained in this industry for too long. The shift toward wellness and self-care isn’t just necessary, it’s revolutionary. When we take care of ourselves, we show up better for our teams, our guests, and our craft.

In 2025, you’ll be opening your first bar, Bar Lienzo, in D.C. How are you feeling about this new chapter in your professional life?
Bar Lienzo is deeply personal. It’s my vision of what a bar can be…a space for storytelling, connection, and artistic expression. The name ‘Lienzo’ means ‘canvas’ in Spanish, which represents how I see cocktails and hospitality: as forms of art. The process of bringing it to life has been both exciting and challenging, but I wouldn’t have it any other way. Opening a bar in the Chesapeake Bay area feels right—it’s a region rich in culture, history, and innovation. I’m stepping into this next chapter feeling inspired, grateful, and ready to create something that truly reflects my journey.

From your activations to your drinks, your artistry sits at the intersections of education, innovation, and cultural integration. Why are these pillars such crucial tenets to your pursuits?
Because cocktails are more than just drinks…they are history, identity, and experience in a glass. Education ensures we honor where our craft comes from. Innovation keeps it evolving. Cultural integration makes it personal. My work exists in that balance, where storytelling meets technique, and heritage meets the future. That’s what drives me every day.

Storytelling and Sobriety with Mixologist and Entrepreneur LP O’Brien

(ES) Contando historias y sobriedad con la mixóloga y empresaria LP O'Brien

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