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21 from Surat. Been quietly building NARYAL for
a few months. Need outside opinions before scaling.

The concept: A new category of premium electrolyte
drinks. Hydrating, functional, naturally refreshing.
Built for Indian mornings, gym, post-workout.

The hero is COLD BREW but built differently.
Smoother, naturally hydrating, electrolytes built in.
No added sugar. Real coffee + real recovery in one bottle.

Tested at a cricket turf in Surat, 8-9/10 from
players post-match. They said it hit different than
regular cold coffee or sports drinks.

Other flavors developed:
🍎 Apple 🍇 Pomegranate 🌿 Mint Lime 🔴 Cranberry

But cold brew is the star.

Honest questions:

1. Would you drink a cold brew built around
   hydration + electrolytes? Or sounds like fluff?

2. Do you buy "functional" drinks currently?
   What and why?

3. What's missing in the Indian cold coffee /
   hydration drink market?

4. Be brutal — what's the dealbreaker?

Rather find gaps now than after scaling production.

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I think these are perfect for summer garden parties, sitting by the pool, or staying inside haha.

How to Make a Cucumber Basil Smash

The Cucumber Basil Smash is a crisp and aromatic alternative to the classic Gin Smash, offering a dynamic flavor profile without alcohol. While traditional cocktails rely on alcohol for body, this mocktail uses the vegetal crunch of cucumber and the peppery sweetness of fresh basil to create a drink that feels substantial and refreshing. It is the perfect choice for high heat afternoons when you want a drink that hydrates while feeling like a celebration.

Fun Fact: Basil belongs to the mint family and when slapped or muddled, it releases essential oils like linalool which has been shown to have a calming effect on the nervous system, making this the ultimate relaxation drink.

Recipe Source Credit: https://cocktailhaven.com/refreshing-low-sugar-botanical-mocktails-for-summer-garden-parties/

Prep time: 5 minutes
Serves: 1

Ingredients

• 4 slices Fresh cucumber
• 5 to 6 large Fresh basil leaves
• 1 oz Fresh lime juice
• 1/2 oz Agave nectar or simple syrup
• 3 oz High quality club soda
• Garnish: A thin cucumber ribbon and a slapped basil sprig

Instructions

1. Prep the glass: Chill a rocks glass in the freezer for 5 minutes.
2. Muddle: In a cocktail shaker, combine the cucumber slices, basil leaves, and agave nectar. Muddle thoroughly to break down the cucumber and bruise the basil.
3. Shake: Add the lime juice to the shaker and fill it halfway with ice. Shake vigorously for 10 to 12 seconds so the cucumber juice fully emulsifies.
4. Strain: Double strain the mixture into your chilled glass filled with fresh ice to ensure no basil bits or cucumber pulp remain.
5. Serve: Gently pour the club soda over the top and garnish with a cucumber ribbon and fresh basil.

Notes

• Basil: Avoid over-muddling the basil until it turns into a paste, as this can introduce a bitter, grassy taste. A few firm presses are enough to release the aromatic oils.
• Cucumber: Use English or Persian cucumbers if possible. Their skins are thinner and less bitter than standard garden cucumbers, which results in a cleaner, brighter juice.

How to Make a Spiced Grapefruit and Rosemary Fizz

The Spiced Grapefruit and Rosemary Fizz is a complex and bittersweet mocktail designed for the sophisticated palate. Unlike sugary fruit punches, this drink leans into the astringency of grapefruit and the woody notes of fresh rosemary to mimic the bite found in a classic Negroni or a gin based fizz. It is an ideal selection for evening garden parties where a deeper and more savory flavor profile is desired.

Fun Fact: The scent of rosemary is known to improve memory and cognitive function, meaning this mocktail does not just taste good, it keeps your party conversation sharp.

Prep time: 7 minutes
Serves: 1

Ingredients

• 3 oz Freshly squeezed pink grapefruit juice
• 1/2 oz Rosemary infused simple syrup
• A pinch of Sea salt
• 4 oz Sparkling mineral water
• Garnish: A charred rosemary sprig and a dehydrated grapefruit wheel

Instructions

1. Prep the syrup: Simmer equal parts sugar and water with 2 stalks of rosemary until the sugar dissolves. Let it steep for 10 minutes then strain and cool.
2. Mix: Combine the grapefruit juice, rosemary syrup, and a tiny pinch of sea salt in a mixing glass. The salt is crucial as it cuts the grapefruit bitterness.
3. Build: Fill a highball glass with large ice cubes. Pour the grapefruit mixture over the ice.
4. Top: Add the sparkling mineral water slowly to maintain the carbonation.
5. Aromatize: Using a kitchen torch or a lighter, briefly char the tip of a fresh rosemary sprig until it begins to smoke.
6. Serve: Place the smoking rosemary into the glass and serve immediately for an incredible aromatic experience.

Recipe Source Credit: https://cocktailhaven.com/refreshing-low-sugar-botanical-mocktails-for-summer-garden-parties/

Notes

• Salt: Do not skip the pinch of sea salt. It acts as a flavor enhancer that bridges the gap between the resinous rosemary and the tart citrus, making the grapefruit taste sweeter without adding sugar.
• Syrup Storage: Rosemary syrup keeps well in the refrigerator for up to two weeks. It is also excellent when drizzled over fresh fruit salads or added to standard iced tea.

How to Make a Hibiscus Ginger No-jito

The Hibiscus Ginger No-jito is a vibrant and ruby red showstopper that trades the rum of a traditional Mojito for the spicy heat of ginger and the floral tartness of hibiscus. This mocktail focuses on the balance between the zing of ginger and the deep notes of the hibiscus flower. It is a bold and punchy drink that stands up well to grilled summer foods and spicy appetizers.

Fun Fact: Hibiscus tea is packed with antioxidants and is naturally tart, providing a similar dry mouthfeel to red wine, which makes it an excellent base for non alcoholic cocktails.

Prep time: 5 minutes
Serves: 1

Ingredients

• 2 oz Strong brewed hibiscus tea (chilled)
• 1 oz Fresh lime juice
• 1/2 oz Ginger syrup
• 8 to 10 Fresh mint leaves
• Top with Ginger ale or Soda water
• Garnish: Fresh mint bouquet and a lime wheel

Recipe Source Credit: https://cocktailhaven.com/refreshing-low-sugar-botanical-mocktails-for-summer-garden-parties/

Instructions

1. Prep the tea: Brew two hibiscus tea bags in 4 oz of water for a concentrated flavor. Let it cool completely.
2. Muddle: Place the mint leaves and lime juice in a tall glass. Gently wake up the mint by pressing it with a muddler without shredding it.
3. Layer: Add the ginger syrup and the chilled hibiscus tea.
4. Swizzle: Fill the glass with crushed ice and use a long spoon to stir from the bottom up to ensure the mint and syrup are distributed.
5. Top: Add a splash of ginger ale or soda water.
6. Serve: Garnish with a generous bouquet of mint and a lime wheel.

Notes

• Tea: Always over-brew your hibiscus tea. Because the drink is served over crushed ice and topped with bubbles, a weak tea will quickly lose its vibrant color and tart punch.
• Ginger: If you prefer a spicier finish, muddle a few small coins of fresh ginger along with the mint leaves before adding your liquid ingredients.

Made this simple dragon fruit drink at home during the hot weather this week, and it turned out really refreshing.

I used:

• dragon fruit puree
• few tiny mint leaves
• lime juice
• coconut water
• sparkling water
• ice

Mixed everything together in a glass and added sparkling water on top.
Super light, fruity, and perfect for warm weekdays.

Warmer days are here, so perfect weather for a long drink, and since we just cracked open our first watermelon of the season, we might as well put it to good use.

Recipe: Sandia Spritz N/A

Ingredients:

4 mint leaves

0.5 oz lime (or just the juice of half a lime)

3 oz cucumber watermelon juice*

4 dashes of a herby, non-alcoholic bitter.

~4 oz ginger beer

Garnish:

Mint and/or thin lengthwise sliced cucumbers

Build:

1. Add mint and lime juice to a Collins or highball glass and lightly muddle.

2. If using the thin cucumber garnish, now is the time I would recommend adding that to the glass. With the glass still dry, it is more apt to stick to the inside of the glass and stay in place while finishing the drink.

3. Add cucumber watermelon juice, and bitters if using.

4. Add ice, then top with ginger beer.

5. Garnish with a sprig of mint, and enjoy!

Notes:

*To make the cucumber watermelon juice, combine equal parts peeled cucumber and watermelon in a blender. Blend until liquefied, then strain through a fine mesh strainer to remove the solids.

Enjoy spring with this beautiful, floral mocktail :)

INGREDIENTS:
45 ml GABA Red (Or any berry flavoured AF spirit alternative you prefer)
45 ml Lavender tea, chilled
10 ml Lavender syrup
10 ml Elderflower cordial
15 ml Fresh lemon juice
3 drops Cocktail foaming elixir

METHOD:

1. Brew lavender tea and allow it to cool to room temperature.
2. Fill a cocktail shaker with ice cubes.
3. Add GABA Red, lavender syrup, elderflower cordial, fresh lemon juice, cocktail foaming elixir, and lavender tea to the shaker.
4. Shake well and strain the mixture into a chilled coupe glass.

GARNISH:
Dehydrated Lime
Lavender

It’s finally getting warmer where I live and I have been day dreaming about a shandy I had at a brewery last summer that was a classic lemon flavor but with grape soda added. Realized I had these two things in my stash and tried combining them, it’s spot on and so tasty I had to share!

Trying this one out, y'all have any thoughts?

Recipe Source Credit: https://cocktailhaven.com/the-spicy-mango-mangonada-mocktail/

Ingredients

• 1 cup frozen mango chunks
• 4 ounces coconut water
• 0.5 ounces fresh lime juice
• 1 tablespoon hot honey (Mikes Hot Honey or similar)
• 1 teaspoon Tajín Clásico seasoning (for the rim)
• 1 dried mango slice (garnish)
• 1 highball glass or decorative jar

Instructions

1. Prepare the rim: Run a lime wedge around the rim of the glass and dip it into a small plate of 1 teaspoon Tajín Clásico seasoning.
2. Blend the base: In a blender, combine 1 cup frozen mango chunks, 4 ounces coconut water, and 0.5 ounces fresh lime juice. Blend until thick and smooth.
3. Drizzle the honey: Drizzle 1 tablespoon hot honey along the inside walls of the prepared glass, letting it streak down.
4. Pour: Carefully pour the mango mixture into the glass.
5. Garnish: Top with 1 dried mango slice and an extra pinch of Tajín if desired.

Notes

The Swicy Balance: The heat from the hot honey and the salt/chili from the Tajín perfectly cut through the natural sweetness of the mango. It is a complex flavor profile that feels like a craft cocktail rather than a smoothie.

Functionality: Using coconut water instead of juice or soda adds natural electrolytes, making this the perfect recovery mocktail for a hot summer day.

It's Mocktail Monday, and we are making a bright, vibrant cranberry sour that is perfect for these warm spring days. This one uses the same cranberry juice from our N/A Cosmopolitan to give you another fun option for repurposing that leftover juice.

Side note, I love Sours, especially for Mocktails because the egg white gives the drink a great texture and the foam you get is just so eye catching that it really helps it not feel like a Mocktail in my opinion.

Recipe: N/A Cranberry Sour

Ingredients:

0.75 oz hot honey simple syrup*

1.5 oz fresh lemon juice

3.5 oz 100% cranberry juice

1 egg white or 1 oz aquafaba**

Build:

1. Add hot honey simple syrup, lemon juice, cranberry juice, and egg white or aquafaba to a shaker.

2. Add ice, seal, and shake aggressively for about 30 seconds to chill and whip the egg white or aquafaba.

3. Strain into a Nick and Nora, coupe, or whatever other glass you feel like using.

4. Enjoy!

Notes:

*The goal is not for the drink to be spicy. The hot honey is just there to add a little complexity. You should only get the subtlest hint of spice at the back of the palate.

**While the risk of foodborne illness from raw egg white is relatively negligible, there is always some risk involved. You can reduce that risk by using pasteurized egg whites or substituting aquafaba instead.