To make the shrub, muddle the blackberries and sugar in a Mason jar. Add vinegars. Shake until combined. Add basil. Keep the jar in the fridge or on the counter for one week, shaking it once a day, then strain through a fine sieve. Use or store in the refrigerator for up to 3 months.

Combine the shrub, lemon juice, and coconut cream in a cocktail shaker. Add ice, shake well, then pour. Top off with soda water and/or Sprite.

Garnish with blackberries and a mint bouquet.

Gabbi’s Notes: Our house-made coconut cream provides body and texture to the mocktail and is a 1:1 mixture of evaporated coconut milk and Coco Lopez. You can also use store-bought coconut cream.

Shrubs are just one way to give your mocktail some oomph. Rainier Crespo, a local bartender, fellow teetotaler, and contributor to this publication, recommends over-steeping an earthy tea for a base.