There’s a revolution brewing in our glasses, but it’s a silent one that seems less like deprivation and more like exploration day after day. Individuals all over the globe are opting for flavor rather than fuzz, clarity instead of clouds, and delight without the buzz be it Dry January, saving money, trimming waistlines, or just the excitement of waking up clean. The ancient dictum that “fun” needed booze is broken; modern non-alcoholic beverages explode with depth, hue, and unadulterated joy. Whether it’s backyard barbecues or intimate movie nights, these drinks fit every occasion, every generation, every excuse. Something that began as a fad has grown into a way of life, and the choices keep growing like an open garden.
This isn’t deprivation it’s elevation, as new ingredients and creative techniques produce drinks that are on par with any cocktail menu. Herbs release perfume when bruised, fruits yield natural sweetness when pureed, spices kindle subtle fires that dance upon the tongue. Soda or juice no longer suffices; mocktails now feature layers of texture, temperature, and narrative in every pour. Families clink at the dinner table, friends toast under the stars, and solitary sippers relax with something made just for the instant. The shift honors sharing nobody gets left out, nobody gets shortchanged.
Most wonderful of all, these concoctions reside in your own kitchen with equipment you already have: a knife, a jar, a blender, perhaps a pretty glass. Farmer’s markets provide the fruit, pantry staples take care of the rest. Seasons dictate the color winter citrus, summer berries, fall roots. Cravings dictate the attitude zingy, creamy, spicy, soothing. This guide collects 14 proven ways to refresh, each field-tested in real homes, each waiting to become your next favorite. Pour, play, and show that celebration blooms without an ounce of booze.
1. Homemade & Fruity Lemonades
The aroma of fresh lemons rippling in your hand is a louder announcement of summer’s return than any calendar deadline. Cut them in half, squeeze over a bowl, and see golden streams flow bottled can’t match that shock of electricity that makes the eyes crinkle up and lips pucker with joy. Sweetness is your dial: turn it up for kids, back off for adults to go with spicy takeout. One pitcher on the counter becomes a hydration station that drains quicker than you can fill. Ice tinkles, condensation drips, chatter lingers longer under the charm of homemade sunlight.
- Peach Lemonade: Slide sliced peaches into the pitcher; their juice oozes out gradually, enveloping lemon in soft sweetness.
- Strawberry Lemonade: Mash berries gently seeds speckle pink liquid like summer freckles while sugars burst.
- Blueberry Lemonade: Frozen blueberries cool the drink, melting into jammy streams that color everything purple.
- Lavender Lemonade: Steep dried flowers in hot syrup, strain, and allow floral calm to settle over bright acid.
- Vanilla-Rosemary Lemonade: Scrape vanilla bean, bruise rosemary earth meets citrus in refined harmony.
Sparkling Strawberry-Ginger Lemonade raises the bar, tipping a hat to Juneteenth with ruby hue and subtle warmth that spreads down the throat. Grate fresh ginger into syrup for true fire; strawberries make it fun. Top with lemon wheels on skewers and sprigs of mint that give off scent with every sip. Batch in a dispenser for a party guests serve themselves, linger, and sing the praise of the equilibrium. The drink unfolds as ice melts, becoming softer and more melded with the passage of time.
Lemonades respond to whatever fruit is in abundance at the market winter blood oranges, late summer blackberries without re-casting the story. Store in mason jars; flavors mature overnight like unassuming friendship. Store extra syrup in the fridge, and refreshment is thirty seconds away. These pitchers are the pulse of barbecues, book clubs, or solitary porch swings. Few ingredients, unlimited personality that’s the lemonade promise made every day.
2. Basil-Infused & Zesty Limeades
Limeades flash like emerald lightning tart, more forceful than lemon, cutting through dampness with a surgeon’s touch. The smallest, most delicate limes have the greatest impact; the thin rind bursts open to reveal oil that scents fingers long after the fruit has been depleted. Roll tightly, cut in half, squeeze over a strainer to reserve seeds that would make the batch bitter. The juice has floral notes that smaller limes lack, making good drinks unforgettable. Sweetness takes a defensive role here only enough to soften edges without neutralizing the wake-up call.
- Basil-Blueberry Limeade: Reduce berries into syrup, remove basil from heat, strain into lime for purple silk.
- Frosty Basil Limeade: Blend lime, basil, ice, syrup until slushy flecks of herb adhere to frosted glass.
- Simple Basil Limeade: Muddle leaves in each glass before filling; aroma rises with each sip.
- Cherry Limeade: Pit fresh cherries, muddle with lime, strain for clear red brilliance.
- Sparkling Cherry Limeade: Add seltzer when serving; bubbles lift cherry flavor in tiny celebrations.
The basil-blueberry pair resembles art moderne indigo syrup colliding with emerald specks in a free-spirited mix that begs for photo ops. Frosty renditions chill twice: temperature, herb’s menthol breath. Cherry limeades evoke drive-in past but eliminate neon syrup for actual fruit that stains lips organically. Tinker ice crushed melts quickly for speedy consumption, cubes for slow savored sips. Salted rim optional but miracle-working mineral counterpoint brings out each note.
Limeades love heat waves, trimming richness following tacos or wings with precision. Store infused syrups in squeeze bottles for ready assembly; a shake and pour trumps any fountain. They go in thermoses to picnics, remaining bright where lemonade overpowers. The more pointed profile invites experimentation Thai basil for anise, cilantro for savory zip. These beverages decline background noise; they require and pay attention in spades.
3. Classic & Creative Iced Teas
Tea responds to each instant morning ceremony, afternoon respite, evening release iced servings merely invite the warmer seasons. Steep robust in a pot or sun jar, chill with ice to preserve clarity and defend against bitterness due to slow cooling. Black tea creates the strong Southern foundation; green or herbal bases provide lighter avenues. Cold steeping quiets tannins, allowing fruits and herbs to take center stage without struggling. A glass beaker on the counter is transformed into living artwork when condensation beads and drips.
- Traditional Sweet Tea: Stir in sugar with hot concentrate, add baking soda for silkiness, over ice mountain.
- Watermelon-Basil Sweet Tea: Puree melon, strain, combine half-and-half with tea; basil ribbons float like rafts.
- Arnold Palmer: Steep tea double strength, mix equal parts lemonade stir once and allow citrus to settle.
- Peach Iced Tea: Thinly slice peaches, muddle with mint, steep cold overnight to infuse.
- Tennessee Fruit Tea: Cook down pineapple cores for syrup, add lime wheels and orange halves to tea.
Southern sweet tea isn’t hydration it’s heritage in liquid form poured over cracked ice, calling up porch swings and ceiling fans. Watermelon versions bottle July in liquid form pink-hued and slightly salty from fruit minerals. The Arnold Palmer is cheating: two staples become a third, greater thing. Zero-sugar peaches use ripe fruit and time; cold-steeping avoids clouding while pulling out light sweetness. Garnish becomes part of the drink oranges sink, mint floats, layers unfold.
Herbal inflections stretch to caffeine-free ground: hibiscus colors ruby and sour, chamomile mellows for night. Steep a gallon Sunday, pour into bottles, take on your way out. Iced tea conforms to mood concentrated for concentrate, diluted for unwind. It unites the generations; grandparents drink old-fashioned, children inhale watermelon. The pitcher is never drained before being refilled.
4. Spicy Kicks: Ginger Beer & Mules
Ginger will not be silenced its leisurely heat begins at the tip of the tongue and spreads warmth like a swallowed glow. Fresh roots are mandatory; powdered fails to contain fibrous bite that scrapes the palate bare. Grate finely, cook with sugar and citrus rinds until the kitchen is filled with the aroma of a spice bazaar, strain for weeks-refrigerated golden syrup. Carbonation elevates heat into something festive instead of punitive, providing small explosions moving around taste buds. The spice purifies between rich bites or exists alone unapologetically.
- Homemade Ginger Beer: Ferment syrup with champagne yeast for natural fizz; bottle and burp every day until fizzy.
- Rosemary-Ginger Mule: Bruise rosemary in copper mug, add ice, ginger beer, lime herb oils coat rim.
- Mint-Lime-Ginger Sparkler: Layer ginger coins, torn mint, lime juice; top with cold soda.
- Lemon-Ginger Soda: Honey softens heat; shake syrup with lemon, strain over pebble ice.
- Ginger-Orange Mocktail: Express orange oil over rim, float spent peel like a little sail.
The mule distills speakeasy glamour sans hangover rosemary’s pine broaches ginger’s fire and lime’s light. Mint-lime sparklers chill spice just hard enough to suggest a repeat. Batch syrup weekends; weekday assembly takes thirty seconds and doesn’t taste like effort. Heat modulates to tolerance mild for children, face-numbing for those who dare spice. Copper mugs frost up the drama, but any glass will do; chill is the hero.
These beverages master transitions: post-workout recovery, palate preparation for dinner, late-night indulgence without jitters. Ginger calms stomachs while stimulating senses, the ultimate multitasker. Save crystallized ginger slices as a garnish they candy lips between sips. The spice hangs on like a friendly ghost, inspiring conversation and connection. Bold, yes but never overpowering when balanced correctly.
5. Tropical Escapes: Pineapple & Island Blends
Pineapple brings immediate getaway in its golden flesh sufficiently sweet to please, sufficiently tart to revitalize, fibrous enough to harmonize creamy. Fresh chunks provide smoother output than canned, but decent juice in tetra packs preserves sanity on crazy days. The fruit’s enzymes break down everything, constructing silk from fluid. Coconut milk contributes island richness without milk; shake up the can to emulsify water and fat and pour. A sip and ceiling fans stand in for air conditioning in the eye of the mind.
- Pineapple Mocktail: Shake lime, juice, grenadine, ice; strain over ice-chilled glass for sunrise effect.
- Pineapple-Guava Mocktail: Fill with guava nectar first, slowly top with pineapple for ombre that changes with tilt.
- Golden Ticket Mocktail: Mix pineapple, orange juice, cream of coconut; pour into hollowed pineapple half.
- Tropical Fizz: Dice strawberry and kiwi, place over ice, top with sparkling water and pineapple juice.
- Virgin Piña Colada: Frozen chunks of pineapple, blend with coconut milk and mock rum syrup until thick.
The guava and pineapple pair makes eye magic soft pink greeting bright yellow in a gradient worthy of slow pouring. Piña coladas become milkshake consistency without dairy; frozen fruit stands in for ice to avoid dilution. Canned blends cut prep time while preserving brightness; drain well to manage sweetness. Paper umbrellas are tacky but impossible to resist go for the melodrama. These drinks serve as dessert; finish with toasted coconut for crunch.
Winter blues are reversed with a single pulse of the blender snow on the outside doesn’t matter. Store frozen pineapple in zip bags for instant happiness. Flavors deepen as they warm a notch, releasing new flavors by the minute. Children ask by name; grown-ups act like they’re on islands. The getaway is real, the passport is at home.
6. Mocktail Remixes: Margarita, Mojito & More
Classic cocktails get rid of booze but retain all the personality with intelligent substitution and technique. Fresh citrus is non-negotiable bottled just doesn’t have oils that give rims that warm glow. Muddling is an issue: light for fragile mint, heavy for robust lime wedges. Salt or sugar rims turn simple to bar-quality with one stroke of fruit. Shake vigorously over ice to aerate and cool; the sound itself generates anticipation.
- Non-Alcoholic Margarita: Mix limeade, fresh orange juice, agave; shake and strain into salt-rimmed rocks glass.
- Virgin Mojito: Muddle mint with chunks of lime and raw sugar, add ice, top with soda mint oils coat cubes.
- Pomegranate Mojito: Replace pom juice for simple syrup; seeds sink like rubies in fizzy sea.
- Clementine Mock Mojito: Express clementine oil, add orange blossom water drop, mint, sparkling water.
- Frozen Margarita: Combine limeade, grapefruit juice, ice, orange zest until foamy; rim with chili salt.
Mojitos pay back aggression grind mint on glass surfaces to crack loose chlorophyll coloring the beverage pale green. Frozen margaritas chill desert heat and serve as palate cleaners between courses. Versions made with pomegranate introduce jewel tones to holiday tables without discoloring linens. The clementine variation unites winter citrus with summer nostalgia. Every reinterpretation pays tribute to its namesake but holds up on its own.
These cocktails bring tables together designated drivers raise with panache, expectant friends get to enjoy carefree. Shake in front of company for drama; ice clink becomes beat. Have extra garnishes at the ready: lime wedges, mint sprigs, cherry picks. Seasonal remixes occur replace grapefruit with blood orange, mint with basil. Swagger is the last ingredient; pour like you mean it.
7. Nostalgic Sips: Shirley Temple & Roy Rogers
Certain flavors transport to childhood diners with checkered tables and jukeboxes in the corner. Grenadine ruby-dyed pomegranate syrup turns clear soda into liquid gemstones with a single dramatic splash. Cherries are not mere garnish; their stems become miniature swords for spearing between gulps. Lemon-lime soda offers blank canvas, cola contributes caramel richness both bubble the same way but taste like worlds apart. They come quick, bring joy instantly, and leave no mess.
- Shirley Temple: Fill glass with ice, add lemon-lime soda, slowly add grenadine for sunset color, garnish two cherries.
- Roy Rogers: Same technique with cola; darker color brings root beer barrels of penny candy stores to mind.
- Dirty Shirley: Add splash of cherry juice for darker color and adult tartness.
- Fancy Temple: Pour grenadine over spoon back so it settles in clear band.
- Roy Rogers Float: Drop vanilla ice cream scoop; see the cola foam crown it.
The Shirley Temple’s blush hue provokes the world’s smiles children order with confidence, adults with furtive joy. Roy Rogers is moodier, reminiscent of cowboy boots and leather booths. Dirty renditions add cherry brine for subtle funk paying homage to adulthood. Layering technique becomes pouring as art; slow motion yields perfect gradients. Floats combine drink and dessert spoon compulsory, straw optional.
Nostalgia drinks span generations during family get-togethers; grandparents remember, grandkids learn. They need no skill but bring maximum happiness. Store grenadine in the fridge door for instant gratification. The bubbles tickle noses, sugar coats tongues, cherries vanish first. Some things never need to be changed.
8. Whipped Lemonades: Creamy, Dreamy Sips
Whipped lemonades combine pucker-up citrus and rich creaminess, transforming the ordinary into something nearly dessert-like but still thirst-quenching. Coconut milk offers the cloud full-fat for luxury, light for guilt-free indulgence. Lemon syrup is the foundation; mix with ice and milk until the consistency is like a milkshake that forgot it was a drink. The outcome hovers between drink and treat, ideal for blistering afternoons when you desire cool without heaviness. A burst in the blender turns five ingredients into bliss pure and simple.
- Whipped Blueberry Lemonade: Stir coconut milk, lemon syrup, fresh blueberries vibrant purple and snowy white.
- Whipped Raspberry Lemonade: Sour berries explode on creamy canvas; lighter milk keeps it light.
- Whipped Frozen Lemonade: Four ingredients, one blender lemon, ice, milk, sugar until thick.
- Whipped Strawberry Lemonade: Freeze berries ahead for extra cold and natural pink color.
- Whipped Peach Lemonade: Puree ripe peaches into syrup, blend with cream for summer silk.
Blueberry iteration stains the foam lavender, developing ombré levels that change with every drink. Raspberry maintains acid at a high level so that cloying sweetness is never an issue even using full-fat milk. Frozen lemonade also serves as a snack mid-afternoon drain slowly or drink through wide straw. Peach iteration has a pie filling flavor after liquid has been removed, particularly with a sprinkle of vanilla. Pour into cold mason jars with lemon wheel sitting on rim for fragrance.
Whipped lemonades are sweet enough to please without baking or shame, perfect for poolside or post-nap snacks. Prep syrup in advance; assembly time is less than a minute. The foam sticks to top lips like a covert mustache. Children ask for seconds, adults feign it’s only lemonade. The trend is indulgent but light enough for seconds.
9. No-Added-Sugar Sangria Mocktail: A Guilt-Free Fiesta
Sangria’s party vibe endures without booze or sugar excess, depending on ripe fruit and clever juices for inherent sweetness. The combination of pomegranate and orange juices creates a rich, sophisticated foundation that rivals wine’s depth. Macerating fresh fruit in the mixture releases flavor gradually like slow-motion infusion. Berry seltzer provides the fizz without calories; plain does but without twinkle. The drink appears like jewel soup and erupts like celebration in every guilt-free sip.
- Classic Fruit Mix: Sliced apples, oranges, berries thinly sliced for highest surface area and flavor release.
- Citrus Boost: Add segments of grapefruit for bitter complexity that counters sweetness.
- Herb Twist: Rosemary sprig or basil leaves add delicate perfume without overpowering.
- Spice Note: Cinnamon stick steeped briefly adds warmth for chilly nights.
- Chill Factor: Freeze some fruit to serve as ice cubes that flavor as they melt.
The pomegranate and orange combination provides depth traditionally the province of reds, and fruit bits are made into garnish that is edible. Berry seltzer puts everything into party mood aroma is carried up by bubbles. Prepare a day ahead; overnight in the fridge, flavors come together. Present in wine glasses for adult ambiance; children receive plastic cups with the same panache. The drink develops initial sips crisp, subsequent sips more mellow and blended.
No-added-sugar sangria is evidence that festivity and compromise aren’t necessary, ideal for brunches or book clubs. It’s taken in pitchers to potlucks and remains colorful for hours. Fruit on the bottom is the reward spoon it out or dig in with small forks. The mocktail is rich but light, allowing everyone to enjoy as much as they want. Celebration, reimagined and tasty.
10. Seasonal & Celebration Punches: Batched Bliss
Punches turn hosting into effortless magic one bowl, infinite refills, zero last-minute mixing. Scale recipes to crowd size; the math remains simple. Fruits float like confetti, herbs release fragrance with each ladle dip. Prepare-ahead elements chill apart, then stir together at serving for optimal freshness. The bowl becomes centerpiece and conversation piece, leaving you free to mingle rather than bartend.
- Blackberry-Lime Porch Punch: Sweet tea, blackberry juice, ginger beer, lime make juice a day in advance.
- 4th of July Firecracker Punch: Freeze-dried berries mixed for intense red, no staining.
- Sparkling Pink Punch: Base of pink lemonade, ideal for showers or women’s lunches.
- Pear and Rose Punch: Pear nectar, apple juice, rose water garnish with redcurrants.
- Holiday Cranberry Punch: Cranberry juice, orange slices, cloves heat briefly then refrigerate.
The blackberry-lime combination shouts porch weather tart, sweet, spicy in delicious rotation. Firecracker punch is dazzling color that does not bleed onto clothing. Pink variation feels immediately celebratory; add edible flowers for additional oohs and aahs. Pear-rose captures winter sophistication memorable but demure. Cranberry cloves heat up holiday gatherings without the mulled wine.
Punches fit each occasion baby showers, graduation, game days. Prep ingredients morning of, mix when guests arrive. Have extra fruit in bowls for refilling floaters. Ladle becomes scepter; one hand tied back, you reign the party. Batched bliss = more memories, less worry.
11. Homemade Cordials & Syrups: Your Flavor Foundation
Syrups and cordials are mocktail mastery’s sneaky ace in the hole flavor bombs stored patiently in the fridge. Fruit in season with sugar and water add up to infinite possibility; the recipe never varies. Elderflowers gathered from hedgerows, berries from the shop, citrus from the bowl all turn to liquid gold. Sterilized bottles keep them fresh for longer; labels give you the illusion of being a pro. A splash can turn bland soda into signature sip.
- Elderflower Cordial: Infuse fresh heads in hot syrup, strain, bottle sunshine in flowers.
- Rhubarb Cordial: Boil stalks with sugar until pink and smooth, ideal for spring.
- Blackcurrant Cordial: Reduce berries down, strain seeds, deep purple depth.
- Raspberry Cordial: Mash lightly for seedy texture or strain for clearness.
- Pineapple Mock Rum Syrup: Reduce juice with sugar and spices for piña colada foundation.
Elderflower sparkles with mint and apple; rhubarb is fond of ginger beer. Blackcurrant stains royal and reminds one of candy. Raspberry performs seeded or smooth according to mood. Pineapple syrup captures tiki without the booze. Store in swing-top bottles for good pouring and attractive pantry presentation.
Homemade bases place customization in your hands adjust sweetness levels, try experimenting with herbs. They remain fresh for months refrigerated, waiting for that instant drink. Splash into lemonade, top with soda, garnish liberally. The kitchen is filled with the scent of jam factory while it’s simmering. Your signature sip begins here.
12. Smoothies & Lassis: Nourishing & Refreshing
Smoothies and lassis pack nutrition into tasty packages breakfast, snack, or post-workout energy in seconds. Frozen fruit avoids ice diluting flavor; fresh contributes brightness. Yogurt adds tang and protein; plant milks keep it light. Spices add pizzazz beyond basic cinnamon, cardamom, turmeric for warmth and advantage. Blend to liking: thick for spoons, thin for straws.
- Kale-Avocado Smoothie: Greens, avocado, pineapple, lime creamy green delight.
- Strawberry-Watermelon Smoothie: Hydrating duo with mint for refreshing exhale.
- Mango Lassi: Yogurt, mango, cardamom, rosewater Indian classic cooling.
- Savory Cumin Lassi: Yogurt, cumin, coriander, salt palate cleanser after curry.
- Peanut Butter-Banana Smoothie: Frozen banana, peanut butter, milk, cinnamon dessert healthy.
The kale version conceals vegetables behind pineapple sweetness; silkiness comes from avocado. Watermelon-strawberry quenches like summer in a cup. Mango lassi is decadent but light cardamom perfume lingers. Savory lassi surprises and revives between spicy bites. Peanut butter-banana satisfies sweet teeth with protein punch.
These beverages fuel hassle-free prepare ingredients the night before for morning blend-and-go. They commute in insulated cups and remain cold for hours. Children slurp fruit versions; grown-ups enjoy spiced. Nourishment never tasted so good or looked so pretty.
13. Wellness-Boosting Sips: Elixirs with Benefits
Wellness elixirs combine flavor with function immune support, gut health, inflammation fighters in tasty packages. Fresh ingredients deliver active compounds; heat destroys some benefits, so cold-press when possible. Turmeric needs black pepper for absorption; ginger aids digestion. Honey soothes throats; citrus boosts vitamin C. These drinks feel like self-care in liquid form.
- Elderberry Elixir: Elderberry syrup, turmeric, orange juice, sparkling water winter shield.
- Watermelon-Lime Mocktail: Watermelon, lime, kombucha, jalapeño probiotic spice.
- Sorrel Tea: Hibiscus, ginger, cloves, citrus Juneteenth tradition with antioxidants.
- Golden Milk Iced: Turmeric, almond milk, cinnamon, honey anti-inflammatory chill.
- Beet-Cherry Refresher: Beet juice, cherries, lemon blood pressure friendly.
Elderberry battles colds with sweet-tart punch; turmeric colors everything golden. Watermelon-kombucha quenches and nourishes gut flora jalapeño optional heat. Sorrel has cultural significance and bright taste. Golden milk puts inflammation in its place without heat. Beet-cherry is candy-like with benefits.
Wellness sips are woven into habits morning immunity, afternoon reset, evening wind-down. They look beautiful in transparent glasses, inviting water intake. Advantages compound with routine; flavor provides compliance. Self-care never tasted this deliberate.
14. Sophisticated Mocktail Replicas: Grown-Up Flavors, Zero Proof
Elaborate fakes recreate cocktail sophistication with tea, juice, and botanicals no liquor necessary. Assam tea adds malty richness for whiskey flavor; grape juice acts as wine substitute. Bitters give aroma without booze; smoked tea adds campfire atmosphere. Presentation is everything coupe glasses, elaborate garnish, showy pours. These are worthy additions to dinner parties and night-outs.
- Alcohol-free G&T: Botanical infusion, tonic, lime juniper from rosemary and cardamom.
- Negroni Mocktail: Grape juice, grapefruit-coriander syrup, orange twist bittersweet harmony.
- Sidecar Mocktail: Marmalade, lemon, lapsang tea smoky citrus elegance.
- Whiskey Sour Mocktail: Assam tea, lemon, maple, egg white foamy classic.
- New York Sour Mocktail: Tea base, pomegranate float, fluffy top layered beauty.
The G&T botanicals steep like perfume; tonic bitterness balances sweetness. Negroni’s syrup replicates aperitivo depth. Sidecar’s smoke comes from tea, not barrel. Whiskey sour’s foam crowns the glass like cumulus. New York sour layers visually and flavor-wise sweet, sharp, tart in sequence. These replicas let everyone play sommelier describe notes, pair with food. They travel to BYOB parties in style. Confidence in pouring sells the illusion.
Each recipe below began in someone’s kitchen, tried on friends, perfected by feedback. The thread that runs through isn’t absence, but presence: fresh fruits and veggies, balanced tastes, real joy. Substitute fruits by seasons, sweetness to mood, garnishes wildly invent. Your home bar is only bound by imagination and what’s ripe today. Here’s to glasses filled high, hearts light, and pitchers never dry cheers to flavor without fuzz!
