Non-alcoholic Drinks Recipe

Prepare simple syrup (if not ready)

Combine equal parts granulated sugar and water in a small saucepan (e.g., 1/2 cup sugar + 1/2 cup water). Heat gently while stirring until sugar dissolves. Cool to room temperature before using.

In a large pitcher, add the fresh lemon juice, fresh lime juice, and cooled simple syrup. Stir to combine.

Add the cold sparkling water or club soda to the pitcher and gently stir once to combine. Do not over-stir to preserve carbonation.

Fill serving glasses with ice. Pour the Citrus Sparkler over ice. Garnish each glass with a lemon slice, lime wheel, and a mint sprig if using. Serve immediately. Offer complimentary refills by keeping a chilled pitcher and extra sparkling water on hand.

Bruise the mint leaves lightly using the back of a spoon or a muddler to release aroma. Place them in the bottom of a pitcher.

Add the thinly sliced cucumber to the pitcher and lightly muddle one or two times to release cucumber flavor without turning it cloudy.

Stir in the lime juice and simple syrup (or agave) until incorporated.

Add cold still or sparkling water and gently stir. Add ice to the pitcher or fill individual glasses with ice and pour the cooler over the ice.

Garnish each glass with a cucumber ribbon or wheel and an extra mint sprig. Keep extra chilled water and prepared cucumber-mint mix available for complimentary refills; for best flavor, consume within 24 hours.

Steep the dried hibiscus petals in 8 cups of boiling water for 8–12 minutes, depending on desired strength. Strain the petals and discard solids. Allow the hibiscus tea to cool to room temperature, then chill.

While the tea cools, prepare the berry puree: pulse fresh or thawed berries in a blender until smooth. If desired, strain to remove seeds.

In a pitcher, combine the chilled hibiscus tea, berry puree, honey or simple syrup, and lemon juice. Stir well until sweetener is dissolved and mixture is homogenous.

Pour over glasses filled with ice and garnish with fresh berries. Keep the hibiscus tea base chilled and berry puree refrigerated for complimentary refills; stir before serving as puree may settle.

Brew a strong black tea (use double-strength: e.g., 6–8 g tea per cup) and allow to cool to room temperature, then chill. Prepare fresh lemonade by combining fresh lemon juice, simple syrup, and water; strain if desired.

In a pitcher, combine equal parts chilled tea and chilled lemonade. Stir gently.

Serve over ice and garnish with lemon slices. Keep separate pitchers of tea and lemonade chilled for complimentary refills so you can refresh the balance and flavor as needed.

For coffee: Brew fresh coffee to desired strength using drip, pour-over, or commercial brewer. Offer decaf as an option by brewing a separate batch.

For tea: Bring hot water to the appropriate temperature (near boiling for black tea, ~175–185°F/80–85°C for green tea). Steep tea bags or loose-leaf tea the recommended time for each variety (black 3–5 min, green 2–3 min, herbal 5–7 min).

Provide milk/plant milk, sugar, and honey at the service station. Refill hot beverage urns or pots as needed to ensure complimentary refills; keep tea bags and hot water ready for quick fresh steeping.