In a large mixing bowl or pitcher, combine fresh orange juice, grapefruit juice and lemon juice. Whisk in the honey syrup until fully incorporated. Add the chia seeds and sea salt, stir well to distribute. Let sit at room temperature for 10–15 minutes, stirring once after 5 minutes so chia seeds do not clump. The mixture should thicken slightly.

Taste and adjust

After the chia has plumped, taste the base and adjust sweetness or acidity as needed by adding more honey syrup (1 tbs increments) or lemon juice (1 tsp increments). Chill in the refrigerator while preparing other components, at least 15 minutes.

Herb & Botanical Sparkler

Make herb-cucumber infusion

In a blender, combine the packed basil leaves, mint leaves, chopped cucumber and elderflower cordial. Pulse until smooth (20–30 seconds). If you prefer a clearer drink, strain the puree through a fine mesh sieve or cheesecloth into a bowl, pressing on solids to extract liquid; discard solids. This yields an herbaceous concentrate.

Combine with soda

In a chilled pitcher or dispenser, add the herb-cucumber concentrate and slowly pour in the club soda to preserve carbonation. Stir gently to integrate. Add ice just before service to keep the mixture chilled without diluting too fast.

Spiced Berry Fizz

Cook or macerate berries

Place mixed berries in a medium saucepan with ginger syrup and lime juice. Warm gently over medium-low heat, stirring until berries break down slightly (3–5 minutes) — do not fully puree if you want texture. Alternatively, for a fresher profile, mash berries with a fork in a bowl and let macerate with the syrup and lime juice for 10 minutes.

Strain or leave chunky

If you want a smooth fizz, strain the berry mixture through a sieve, pressing to extract juices; discard seeds. For a rustic drink, leave the berries in. Let the berry liquid cool to room temperature, then chill.

Finish the fizz

When ready to serve, combine the chilled berry liquid with nonalcoholic sparkling wine or extra club soda in a pitcher and stir gently to combine.

Assembly & Garnishes

Set up service station

Place pitchers or dispensers for each mocktail option on the brunch table with labeled signs: 'Citrus Seed & Chia', 'Herb & Botanical Sparkler', and 'Spiced Berry Fizz'. Provide ice nearby and the garnishes: orange slices, lime wheels, mint sprigs, basil leaves and cucumber ribbons. Lay out cocktail picks and glassware (highball and coupe-style glasses).

Serve Citrus Seed & Chia

Fill a glass halfway with ice. Pour the chilled citrus-chia base over the ice (about 6–8 oz per serving). Garnish with an orange slice and a mint sprig. Stir gently before drinking to mix chia suspension.

Serve Herb & Botanical Sparkler

Fill a glass with ice and add 6–8 oz of the herb & cucumber sparkler. Garnish with a cucumber ribbon and a basil leaf tucked on top. Do not over-stir to keep carbonation.

Serve Spiced Berry Fizz

Spoon a small amount (1–2 tbs) of whole berries into the bottom of a glass if using chunky berries, then add ice and pour 5–6 oz of the spiced berry fizz. Garnish with a lime wheel and a mint sprig.

Replenishing and safety

Keep extra club soda and ice on hand to top up drinks without diluting flavor. Label nonalcoholic drinks clearly and maintain separate serviceware from alcoholic beverages. Discard any pitcher contents after 24 hours.