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About Us

We put the bar in your hand

Chill Sip started with a simple frustration: great cocktails were locked behind a queue, a bartender and a twelve-euro price tag. We thought a proper drink should travel — to a rooftop, a pitch-side celebration, a Friday borrel, a beach at 8pm.

Strawberry, Lemon & Mint pouch Pineapple & Ginger pouch Passion Fruit pouch
Happy customers
12,500+
Events & festivals
47
Average rating
4.9★
Countries served
3

Our story

From a kitchen experiment to 12,500 customers

  1. 2023

    A kitchen and a bad party

    Our founder ran out of decent drinks at her own birthday. Three months of testing later, the first pouch was sealed by hand on a kitchen counter in Almere.

  2. 2024

    The first 47 events

    Festivals, weddings and one very memorable five-a-side final. Feedback was blunt and useful: make it faster to open, and make the flavours louder.

  3. 2026

    A real range

    Three signature pouches, a full Virgin line, and bulk supply for clubs and companies. Same rule as day one: no shaker, no queue, no compromise on taste.

What we stand for

Four things we won't compromise on

  • Real ingredients, always

    Cold-pressed fruit and proper spirits. No artificial colouring, no synthetic flavourings, and nothing on the label we cannot explain in a sentence.

  • Everyone gets a good drink

    Our Virgin range is not an afterthought or a watered-down version. Same fruit, same packaging, same experience, minus the alcohol.

  • Responsible by default

    Every alcoholic pouch carries 18+ labelling and a unit count. We would rather lose a sale than sell to someone who should not be drinking.

  • Less waste than a bar

    Portioned pouches mean no over-pouring and no half-finished bottles. Our packaging is recyclable and we ship in plastic-free outer cartons.

The crew

Small team, strong opinions about drinks

We are eleven people across Almere and London: mixologists, a food scientist, a logistics lead, and the crew who show up at 6am to set up your event.

  • Tess Okafor

    Founder & Ops Lead

    Ran events for a decade before deciding the drinks part was broken. Still personally checks every bulk order over 500 pouches.

  • Lars Meijer

    Head Mixologist

    Twelve years behind bars in Amsterdam and Lisbon. Owns the recipe book and has strong feelings about lime.

  • Nadia Hoekstra

    Food Science & Supply

    Makes sure a pouch tastes the same in month six as it did on day one, and that the fruit came from somewhere we can name.

Want to work with us?

Whether it's a wedding for 200, a stadium bar, or a pallet of pouches for a festival — tell us the plan and we'll build the order around it.

Get in touch