Make mine a mocktail!

Special drinks are often the cornerstone of celebrations, whether it's a graduation or summer wedding.

But the hair of the dog isn't a necessary consequence for letting your hair down. Mocktails take out the alcohol, but leave in refreshing flavors that celebrate the season. Fruit juice serves as a starting point for any number of creative drinks, and there's an amazing range on the market — pomegranate, guava, mango and black currant are just a few of the possibilities.

The category of nonalcoholic wines is also expanding and the quality is improving. Their affinity for fruit flavors adds new dimensions to mixing spirited blends without the spirits. (Some programs that treat alcoholics may not allow the use of nonalcoholic beer and wine so a host or hostess should tell guests the ingredients they are using to made the mocktails.)

According to Sharon Tyler Herbst, author of "The Ultimate Liquor-Free Drink Guide" the key to serving a great drink is to keep everything cold. First assemble a fun collection of glasses. Dip rims in water or fruit juice, or rub the rim with a citrus wedge. Pour coarse salt, granulated sugar or even colored decorating sugar into a saucer and dip the moistened rim.

Place glasses in the freezer at least 10 minutes, or 30 minutes in the refrigerator, before serving. For extra frosty glasses, place in the freezer an hour ahead of using them.

Cocktail shakers are often the best way to blend ingredients to an icy cold temperature without diluting their flavor. It's important not to overfill the shaker — there should be room for ingredients to move around — so don't plan on blending more than two drinks at a time.

Fill the shaker halfway full of ice, add liquid — 4 ounces each juice and club soda with 2 tablespoons simple syrup per drink is a good starting point — put lid on shaker tightly, then shake up and down about 15 to 20 seconds. Once the liquid is cold, immediately strain into a chilled serving glass.

Another option is to fill a narrow pitcher halfway with ice, add liquid ingredients such as syrups and juices, then stir with a long-handled spoon about 15 seconds. Sparkling liquid should be added at the end of stirring.

The thick, slurpy-style of drinks such as margaritas are mixed in a blender. Whole ice cubes can ruin the blades of a blender, so first place them in a zip-top plastic bag and tap with a hammer or meat pounder to crush them.

Purée chunks of fruit with liquid, then add crushed ice and blend until thick and frosty. (See related recipe)

To release the flavor of herbs or fresh fruit into the drinks, muddle the ingredients in the glass before adding liquid by pressing them with the back of a spoon. Citrus wedges are classic garnishes for drinks, but sprigs of thyme, lemon thyme, rosemary, mint or basil are fun and fresher. Decorate your mocktail with a delicate edible flower, and raise your glass in celebration.

CeCe Sullivan: csullivan@seattletimes.com