A zero-proof cocktail built on juniper berry, with cucumber, basil, and lychee providing a fresh, herbaceous backbone. Szechuan peppercorn adds a numbing mouthfeel that mimics the tingle of alcohol, while cayenne delivers a light kick at the finish. Created by Vanessa Royle and Mariah Hilton Wood (Harvard Business School classmates who sketched the concept on a cocktail napkin), Tilden heat-pasteurizes their drinks to avoid preservatives and added sugars. Winner of Best Non-Alcoholic Cocktail at the L.A. Spirit Awards. 250ml, ready to pour over ice.