Drinks for Dancing

Wotcha!

Okay let’s keep this simple.

HIT REPLY and tell me your favourite new non-alcoholic drink you’ve discovered so far in 2026.

I love hearing from you, so please take a moment to share.

Anyway, as always — enjoy some great drinks this week.

Myles

In this week’s edition:

NAN
New NA Drink News

COCKTAILS
Disco Fizz - Lemon Hibiscus Chill
Disco Fizz - Yuzu Mango Heat

COCKTAILS
Pari - Citrus Sour

Read time: 6 minutes 07 seconds

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ALT WINE: Boisson brings Gut Feeling to the U.S.—a new botanical drink from Austrian winery, Gut Oggau. (Link)

BEER: Racer Zero is a new NA IPA launching soon from Bear Republic Brewing. (Link)

BEER: Two new limited runs from Athletic Brewing Company: Personal Record (IPA with mango & turmeric) and Two For The Trails (IPA). (Link)

BEER: If you’re a Go Brewing Beer Club member, you’ll know the Illinois brewery has a new Japanese rice beer—Daruma—available to you. (Link)

COCKTAILS: This one comes via a tip-off from my mate Nonrocaholic—Five Corners Beverage Company has a delicious-sounding Pickleback. (Link)

BEER: Belgian brewers Vedett add Vedett 0.0 (Extra Null Pils) and Vedett Energy to their lineup. (Link)

WINE: Over in the UK, Sablière launches with a Blanc de Blancs and a Rosé. (Link)

COCKTAIL

ModSub’s thoughts: Many moons ago, I used to go dancing at a rare groove club in central London. Located in the basement of the YMCA off Tottenham Court Road, RAW was a place you went to dance—and pretty much nothing else. There were no seats, no chill-out rooms, no place to catch up with your mates—just a bathroom, a coat check, and a large, heaving dance floor overlooked by the DJ and a papier-mâché American cop with a large revolver, seemingly always pointed at you.

In hindsight, it was pretty basic—this was no Vegas nighclub—but as a 20-year-old in late-’80s London, it was all I looked forward to every week for a couple of years.

The other thing that was basic about those nights? The drinks. There were two options: water and cans of imported Sapporo beer. There was no Red Bull or Monster to keep you going through the night. It was pure adrenaline and a couple of cans of Japanese lager—with ring pulls that took off the entire top of the can and made us feel cool as hell.

So when word started to spread earlier this year that a new beverage company was aiming to bring quality non-alcoholic cocktails to dance clubs, my ears perked up. Disco Fizz is the brainchild of Ben Zumsteg, an advertising guru who saw a gap in the market and decided to fill it.

Drinks for non-alc patrons of nightclubs are generally either water (sounds familiar), sugary sodas, or energy drinks—all of which lack just a little in the taste department. Then there are adaptogenic drinks, which are mostly geared toward relaxing—not exactly ideal for jumping on a dance floor. Somewhere in the middle, there needed to be a drink that gave you energy but actually tasted like a sophisticated cocktail.

Enter Disco Fizz. Low sugar, low calories, natural electrolytes, and a small dose of caffeine from green tea to keep you going through the night. Disco Fizz currently comes in two flavours, with a third on the way.

Lemon Hibiscus Chill leans delicately on citrus, embraced by the freshness of mint and the woodsy pine of eucalyptus—ultimately making for a clean, refreshing cocktail with just the right amount of complexity and bounce.

Yuzu Mango Heat, however, is the dance floor banger of the two. The yuzu brings tart citrus depth to counter the tropical sweetness of the mango—but once again, it’s the supporting ingredients that take this drink to the next level. Ginger and chili add just the right amount of warmth and kick to back the fruits. It’s a cracking drink—and one I’d happily sip all night.

Long gone are the days when I’d see the lights come on at 2:00 a.m. in that London basement—a sure sign the DJ had played his last song of the night, and all that was left was to head out into the empty streets of the capital and wait for the night bus to take us home.

These days, I’m resigned to the odd spurt of dancing in my kitchen when an unexpected groove triggers these legs back into action. Disco Fizz makes me wish I was 20 years old again—and ready for the dance floor.

DJ, play me some tunes!

How Disco Fizz describes Lemon Hibiscus Chill: Sip our sparkling mix of cooling lemon, hibiscus, mint, and eucalyptus to stay chilled out – no matter what. With natural hydration and a kiss of organic green tea caffeine for a no-jitters lift, you’re good to go.

How Disco Fizz describes Yuzu Mango Heat: The bold 1-2 combo of sparkling yuzu and mango (and the “oooh yesss” warmth of ginger and chili) will get your taste buds bumpin’. For a kick of energy without the crash, there’s organic green tea caffeine and natural electrolytes, too.

*Disco Fizz is super new and while they are hard at work get these fab drinks out to bars and clubs, they are not currently available at retail or online—though I’m told that is just a few months away. So bookmark the Disco Fizz website for updates.

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COCKTAIL

ModSub’s thoughts: I’m running out of time this week, but I wanted to squeeze this in before I head off for the weekend. One drink that jumped out at me when I visited Søbr Market the week before last was this Citrus Sour by Pari. I hadn’t seen this one before and, looking at Pari’s IG account, I think I might have stumbled upon it the very week it launched—at least in Canada. Anyway, a Citrus Sour sounds right up my alley, so I brought a couple of cans back to Portland.

This is the third RTD from Pari, following the 2024 debut of Modern Mule and last year’s Slice of Spice—and boy, is it a corker. I’m trying to think if I’ve had anything like this before, and nothing is coming to mind. Before you even get to the taste, you notice two things: a viscous mouthfeel (so often lacking in these RTDs) and a very low level of carbonation—the combination creating the impression of a high-end cocktail before your tastebuds have even had a second to figure out what comes next.

Which is the fruit. Orange and lemon, but with a predominance of mandarin, which—presumably, with an early harvest—is creating the sourness here. Add in a little cinnamon for aromatics, a hint of the pungent herbal notes of cardamom, and the floral woodiness of gentian root, and you have yourself a highly impressive cocktail.

As a bonus for me—and hopefully for you too—I discovered a small recipe section at the bottom of the Pari website. Use a second can of Citrus Sour to make yourself a Pari Amaretto Sour, adding almond liqueur, lemon juice, and aromatic bitters to the mix. Bonkers good.

When I picked this off the shelf, I was really hoping it would be good. It far surpasses that. Bravo!

How Pari describes Citrus Sour: A tangy beverage made with two adaptogens (gentian and cardamom extracts) and hints of mandarin and cinnamon, naturally sweetened with premium agave. Best served chilled and garnished with a maraschino cherry. Raise your glass to golden hour! 

LAST WEEK’S MODSUB

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• Blog thumbnail photo credit: Leonardo Delsabio