Hiyo started when three changemakers from SoCal–Evan Quinn, George Youmans, and Cygne Cooper–had one disruptive idea: rethink the way the world drinks.

In April of 2019, Evan and George had family members hospitalized with alcohol-related issues–an event which caused both to cut back on their drinking in solidarity with their families. In their late 20’s and social to boot, the two soon discovered the massive need for an alternative to alcohol that actually deserved its place at the table. To them, the existing choices available all felt like sacrifices: boring soda with lime, sugary, caloric mocktails, and ultra-caffeinated energy drinks… each one of them missing the main reason they wanted to drink: the feeling.

Intrigued by their newfound sobriety and the lack of options in the non-alcoholic beverage space, Evan and George began brainstorming a zero-proof functional seltzer with their close friend from USC undergrad, Cygne Cooper. Working alongside a medicinal herbalist and a team of beverage formulators, the three co-founders spent more than a year perfecting their proprietary blend of adaptogens, nootropics, and botanicals to achieve the maximum feel-good “float” effect. This marked the genesis of Hiyo, an organic social tonic which produces the same feeling that people usually seek from alcohol, but from healthy, functional ingredients instead.

Hiyo launched in 2021 with three craveable, fruit-forward flavors: Peach Mango, Watermelon Lime, and Blackberry Lemon. With 0% ABV and just 30 calories per can, their seltzers offer drinkers everywhere a chance to discover life never wasted. Enjoy Hiyo chilled, straight out of the can, poured over ice, or mixed into a mocktail. Check out a few of their signature, non-alc recipes below to stay dry for July and beyond!

 

 

SPICY NA-GARITA

feat. Hiyo Peach Mango

 

INGREDIENTS:

4 oz. Peach Mango Hiyo

.25 c. frozen mango

.25 c. frozen pineapple

.25 c. ice

2 oz. pineapple juice

2 oz. serrano simple syrup, used in halves

1 tbsp. margarita salt

pineapple ring, dehydrated

 

RECIPE:

Add Peach Mango Hiyo, frozen mango, frozen pineapple, ice, pineapple juice, and 1 oz. serrano simple syrup to blender. Top with lid and blend on high for three to four minutes, or until mixture is smooth. Pour the remaining 1 oz. serrano simple syrup and margarita salt onto separate small plates. Submerge one edge of your serving glass in the syrup, and then in the salt. Add your blended mixture to the glass and garnish with a pineapple ring.

 

 

NA-GUA FRESCA

feat. Hiyo Watermelon Lime

 

INGREDIENTS:

6 oz. watermelon lime hiyo

6 oz. organic coconut water

1 oz. fresh lime juice

.25 c. fresh lime slices

.25 c. fresh watermelon cubes

1 oz. agave nectar

2 c. ice

 

RECIPE:

Fill a large serving glass halfway with ice. Add lime slices along the outside of the glass. Pour in Watermelon Lime Hiyo, coconut water, lime juice, and agave nectar. Stir well to combine and top with more ice. Add cubed watermelon and stir gently.

 

 

RAINY DAY LEMO-NA-DE

feat. Hiyo Blackberry Lemon

 

INGREDIENTS:

.5 cup crushed ice

1 oz. fresh lemon juice

1 oz. mint simple syrup

2 oz. sparkling water

2 oz. Blackberry Lemon Hiyo

.5 tbsp fresh blackberry puree

mint sprig

lemon wheel

blackberries

 

RECIPE:

Fill a serving glass with crushed ice. Add lemon juice, mint simple syrup, sparkling water, and Blackberry Lemon Hiyo to the glass. Top with blackberry puree, and stir to combine. Garnish with mint sprig, lemon wheel, and blackberries.