But when we hit our late 30s, the imbibing started catching up with us. Nicole developed a myriad of food sensitivities and intolerances that included beer, wine and many of the cocktails we loved. Sometimes she would break out in hives or spend the next day with a migraine or what we call a "sour stomach."

But we aren’t quitters. We were determined to find a more enlightened way to drink.

We began exploring healthier options when it came to what we mixedwithour alcohol. We began fresh-pressing juice at home and using only maple syrup or monk fruit to sweeten our drinks lightly and naturally. To our surprise, when we got rid of the high-sugar, low-quality mixers, many of our day-after symptoms disappeared – meaning, hooray, the alcohol could stay! Was it even really an option?

We didn’t stop there. Instead of simply removing the bad actors found in most mixers, we added  fresh-from-the-gardeningredients with proven health benefits such as saffron, fennel, green tea, parsley, and ginger to truly create body-and-soul affirming tonics, now fresh-pressed daily for you to enjoy.