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My high school friend has become a mocktail connoisseur.

“All of a sudden my body decided that alcohol is poison,” she told me recently over a bitter grapefruit mocktail at an Italian restaurant.

In Irvine, Solstice seasonally switches up its mocktail list every three months and flavors drinks with house-made shrubs and syrups.

Drinks included Hot Spiced Apple Cider made from apples, cinnamon and cloves; Cranberry Ginger Mocktail and Pumpkin Spice Latte — a “homemade version to keep the pumpkin vibes going,” per the chatbot.

The first time Tom Mathe, head bartender at L’Avenue in New York City, saw a child order a mocktail, he didn’t know what to think.