A master mixologist spikes SunnyD, and other drinks from your childhood

Sunny D, Yoo-hoo, and Capri Sun cocktails
All Photos by Anthony Humphreys

Sure, not being able to watch Bad Boys II or drive sucked, but there were some good things about being a kid. (Not SpaghettiOs, turns out.) Mainly, you lived on sugary drinks. Whether it was Kool-Aid or Hi-C or purple stuff, those lunchbox beverages were always on point. Feeling nostalgic, we tapped mixologist Nick Bennett of New York's Booker and Dax to come up with some cocktails using your favorite latchkey beverages. They taste better out of a Power Rangers cup.

Capri Sun cocktail


  • 2oz Jamaican rum
  • 1oz Fruit Punch Capri Sun
  • 0.5oz fresh lime juice
  • 0.5oz simple syrup (1:1, sugar:water)
  • 2 dashes Angostura bitters

Planter's Punch is awesome on its own, but invite that Capri Sun windsurfer into the mix and you've got yourself a real party. This variation on the recipe swaps out grenadine and curaçao for Fruit Punch Sun, but the rest of the recipe remains the same: Put all the ingredients in a cocktail shaker with a single ice cube and shake it up. Pour it into a glass, and top with crushed ice and a splash of soda water. Finally, garnish with lime wheel and mint.

Sunny D cocktail

Duke’s SunnyD

  • 1.5oz vodka
  • 0.5oz Galliano
  • 4oz SunnyD

You might recognize this second masterpiece as a take on the Harvey Wallbanger, except it crucially ditches OJ for the infinitely more nutritious SunnyD. To start things off, splash the vodka and SunnyD in a glass over ice and swizzle to mix (just don't over-dilute it). Next, float Galliano over the top and pin an orange wheel on it, then go mock your friends drinking purple stuff ("wine", we believe it's called).

Yoo-hoo cocktail

It’s Me-He Flip

  • 2oz Amontillado sherry
  • 1oz Yoo-hoo
  • 0.5oz simple syrup (1:1, sugar:water)
  • 1 whole egg

Taking its name from the Yogi Berra ad campaign that made Yoo-hoo a star, this cocktail injects your favorite chocolate drink into a classic sherry flip. All you have to do is dump the ingredients into a cocktail shaker and give it a mighty rattle to get the egg "cooking" -- but not literally, because that would be gross. Then add in some ice and give it another good shake before double-straining into a glass and garnishing with grated nutmeg. Tastes like Miss Hartman's homeroom, minus all the chalk dust and Jake Turner's BO.

Kristin Hunt is a food/drink staff writer for Thrillist, and is still reeling from the time she accidentally drank banana milk in 9th grade. Follow her at @kristin_hunt.