“The downside of mixing drinks without alcohol is that there is usually a loss of flavor intensity. Since ethanol is a stronger solvent than water, its ability to hold and transmit flavor is an asset to traditional cocktails, and some level of dilution is required via shaking or stirring to make the drink more palatable. With N/A cocktails—by definition water-based—if you add too much dilution, the drink just tastes watery. With hop water, you can get the dilution you need while adding an additional dimension of flavor. The hop varieties used tend to provide more bright, piney aromatics as opposed to the boldly bitter notes found in many IPAs, making it a more flavorful, but not overbearing alternative to plain soda water.”