Why so closed-minded about the intended infused liquid? Couldn’t these be used to infuse vodka, rum, or tequila? What about infusing wine to make sangria? Come on - I know that Mehricans are too creative to be bound to the norms of the ‘Flavor is for Water Only’ crowd.
Back in the last century I stopped at a roadside stand in Oregon and saw some marionberry preserves. I laughed, and the woman selling them said, “there’s no crack in these”. Obviously I wasn’t the first to make the connection.