It’s actually happening. Summer is nearing its end—the smell of coconut-scented sunscreen is fading, and as much as we want our sun-kissed lives to continue, with family and close friends sitting around a snack spread talking past dusk, we’re also looking forward to a feel-good reset. The changing season is as good an excuse as any to kick-start some healthy habits—read: less wine, more hydration.
In looking for a way to have it all, we’re leaning into the healthier happy hour movement. Which is not really a movement, but a way of entertaining wherein we trick ourselves into vitality with drinks that are booze-free but big on flavor and snacks with built-in benefits. Plus we’re making the most of fall produce—squash, apples, pears—and enhancing it all with Rae Wellness supplements that help us shine from the inside out. And whether or not we have friends at our table or are just relishing in some solo time, we’re making sure there’s always something tasty to look forward to.
Sage Apple Mocktail: Hydration Station
The recipe: We love a multitasker like this sweet, herbaceous, nonalcoholic cocktail that comes with built-in benefits. It’s part soothing fall elixir, part vitamin pill—with an undetectable dose of hyaluronic acid and powerful electrolytes for soft, hydrated skin.
The serving suggestion: You’re going to want to skip the solo cups and dust off your finest glassware—think: dusk-colored tumblers—for this one. Garnish with apple slices and fresh sage leaves. Hold the umbrella.
The pairing: Sage, apple, and sharp cheese—aged Gouda, Cheddar, Comté, Pecorino Romano—is a fall trifecta. Don’t forget the autumnal extras: baby carrots, dried figs, cornichons, and sea salt crackers.
2 fresh sage leaves (plus more for garnish)
2 tbsp orange juice
1⁄2 tsp sugar
1 dropper Rae Hydration Drops
1⁄2 cup apple juice
Apple slices, for garnish
Place the 2 sage leaves, orange juice, sugar, and Rae Hydration Drops in a mason jar or cocktail shaker. Muddle for a few seconds to release the leaves’ fragrant oils. Add the apple juice and one ice cube, close lid, and shake for a few seconds. Fill a glass with 2 to 3 ice cubes, and pour the cocktail through a strainer. Garnish with apple slices and a sage leaf.
Pear and Rosemary Mocktail: Brightens Skin
The recipe: Name a more iconic fall duo than sweet pear and earthy rosemary. Now boosted with skin-brightening collagen to get the most out of that summer glow. Consider this your ode to the good times.
The serving suggestion: Break out some long, highball-style glasses to accommodate the herbs; we love a rippled effect for a vintage feel. Top off the drink with the fresh stuff: extra pear slices and an entire rosemary sprig.
The pairing: Enjoy during happy hour, with a French baguette drenched in butter or olive oil, grated garlic, and finely chopped chives.
2 tbsp rosemary syrup (see below)
1 scoop Rae Vegan Collagen Boost Powder (Unflavored)
1⁄2 cup pear juice
1 tbsp lemon juice
Rosemary sprigs, for garnish
Pear slices, for garnish
Add 2 hot* tablespoons rosemary syrup to a mason jar with 1 scoop of Rae’s Vegan Collagen Boost Powder and mix until the collagen is fully dissolved. Add the pear juice, lemon juice, and 1 ice cube. Close the jar and shake for a few seconds. Fill a glass with 2 to 3 ice cubes, pour in cocktail, and garnish with a fresh rosemary sprig and pear slices.
To make the rosemary syrup: Bring 1⁄2 cup water, 1⁄2 cup sugar, and 2 fresh rosemary sprigs to boil in a small saucepan. Cook until sugar is dissolved, then turn off heat and let sit for 5 minutes to allow the rosemary flavor to develop. Remove the sprigs. (You’ll have some extra syrup; keep it in your refrigerator for another use.)
*Make sure the syrup is hot when adding the Rae Vegan Collagen Boost Powder. This will help the powder to dissolve. If your syrup is cold, heat it up before mixing with the powder.
Butternut Squash and Sage Crostini: Nourishes From Within
The recipe: Naturally sweet squash and grassy sage on a bed of garlicky ricotta is basically the season’s finest summary. Plus each bite comes with an added bonus: biotin for strong and shiny hair, skin, and nails.
The serving suggestion: Lean into those rustic vibes and serve your crostini on a large olive-wood cutting board. Keep it simple or scatter the lot with sage leaves for an extra touch.
The pairing: Take a moment to demarcate the working hours from the evening with a bitter nonalcoholic aperitif to balance the squash-y sweetness. (But hey, no one’s judging if you do want to add something boozy, too.)
24 fresh sage leaves
1 2-lb butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 4 cups)
1⁄2 tsp sea salt
1⁄4 tsp pepper
4 droppers Rae Beauty Drops
1 garlic clove, smashed
1 cup (8 oz) vegan ricotta
1 baguette, cut into 1/2-inch slices
Preheat oven to 425 degrees Fahrenheit. Line two rimmed baking sheets with parchment paper.
In a 9-inch nonstick skillet, heat 3 tablespoons olive oil over medium heat. Add sage leaves and cook for 1 to 2 minutes or until leaves darken and the edges just begin to curl. Place sage on a paper towel–lined plate and set aside. Pour sage-flavored olive oil into a medium mixing bowl.
Combine the butternut squash, sea salt, and pepper with the sage-flavored olive oil, and toss well to coat. Arrange cubes in a single layer on a baking sheet. Roast, tossing occasionally, until squash is golden and tender, for about 25 to 30 minutes. Let squash cool. Once cooled, place squash in the previously used mixing bowl, add Rae Beauty Drops, and toss—add more salt or pepper to taste.
In another bowl, stir the smashed garlic clove into the vegan ricotta. Set aside.
Lay the baguette slices out on a baking sheet and drizzle with olive oil. Toast until golden brown, about 6 minutes. Let bread cool just enough to handle (but should still be warm), and spread about a 1⁄2 tablespoon of the vegan ricotta mixture on each side. Add a spoonful of roasted butternut squash, and top with a crispy sage leaf. Serve immediately.