Lately, I’ve had a thing for mocktails. It’s not that I’m anti-alcohol, a well-made old-fashioned is one of my favorite things (and like von Trapp Family Singers, I do love a crisp apple strudel as well).

Why am I suddenly obsessed with mocktails? Because I thought it was a good idea to be a joiner. My friends committed to a New Year’s fitness program that eschews all alcohol for 75 days. There are several other elements involved that don’t exactly delight me either, but like Horton, I meant what I said, and I said what I meant when I agreed to this mess.

The upside is that I’ve learned to make a few mocktails that I’ll continue to make even after old fashioneds have returned to my life. Plus, I’ve read that younger generations are moving away from alcoholic beverages and moving toward the mocktail culture.

I get it, mocktails are inventive, refreshing and inclusive for drinkers and nondrinkers. And since I’m joiner now, and my anti-aging cream isn’t working as swiftly as I’d like, perhaps holding a mocktail will make me look younger instead.

Blood orange soda

Yields two 6-ounce drinks

Freshly squeezed juice is best, but do what feels right for you.

Make the ginger syrup with 2 tablespoons of honey and a 1-inch piece of ginger, peeled and grated.

In a small pot, combine 3/4 cup of water, the honey and grated ginger. Cook over high heat until the syrup comes to a boil. Remove from heat and let steep for 10 minutes. Strain the syrup through a fine-mesh sieve into a bowl. Discard the solids. Let cool completely and store in the fridge for up to 2 weeks.

To make the mocktail, combine 2 tablespoons of ginger syrup, 1/2 cup freshly squeezed and strained orange juice (you can use caracaras or navels), 1/4 cup strained blood orange juice and 4 ounces of cold sparkling water.

Mix the ginger syrup and orange juices in a glass. Top with soda water and gently stir. Add ice if desired.