Whether you’ve thrown back too many martinis during this month’s party schedule or you’re toasting to newfound sobriety – or never drank alcohol in the first place – there are just as many snazzy and delicious “mocktails” for you as there are rocket-fuel drinks for the person sloshing over the buffet table.

Between Thanksgiving and New Year’s Eve, the volume of alcoholic liquids we consume can start precariously matching the amount of food we eat. As an avid wine drinker, I sometimes need a break, and prefer to poise my hand around something other than boring bottled water or metal-eating Pepsi.

From sophisticated spritzers to exotic quenchers, I’ve stumbled upon (no pun, intended) a number of stylish, non-alcoholic drinks at various soirees and when leafing through the back chapters of mixology books. Colorful, irreverent and sometimes even nutritious, the drink recipes below are the kind you can gulp down lawlessly and still walk a tightrope.

3 chilled cucumbers

1 quart unsweetened grapefruit juice

1 tablespoon sugar

4 sprigs of mint

Peel and deseed two of the cucumbers and cut in lengthwise quarters. Then cut into one-inch chunks. (Score third cucumber with the tines of a fork and reserve for garnish.) Place cucumber chunks and two cups of the grapefruit juice in blender or processor and puree. Pour into large pitcher. Add the remaining grapefruit juice and stir in sugar until dissolved. Serve in rock glasses and garnish with mint and slices from the remaining cucumber.

2/3 cup strong, freshly brewed Earl Grey tea, chilled

3 tablespoons each freshly squeezed lemon and orange juice

2 tablespoons sugar

1/2 cup cracked ice

1 egg white

Orange zest spirals for garnish

Combine tea, lemon and orange juice, sugar, cracked ice and egg while in a blender. Whirl for one minute until ice is completely pulverized. Pour into wine or rock glasses and garnish with orange peel.

2 ounces club soda

1 dash grenadine

1 ounce lemon juice, preferably fresh squeezed

1 ounce orange juice

1 ounce pineapple juice

Mix all juices with ice, shake well and pour into highball glass. Add club soda and then add grenadine. Garnish with pineapple or orange wedges.

1 tablespoon butter

1 tablespoon curry powder

1 quart tomato juice

1/4 cup plain yogurt

Ground cumin

Heat the butter in a saucepan until melted. Stir in the curry powder and continue heating on low for about 30 seconds. Add the tomato juice and heat to simmering. Ladle into mugs. Top with dollops of yogurt and sprinkle lightly with ground cumin.

1 cup honeydew melon (seeded and cut up)

1 cup chilled cranberry juice

1 tablespoon fresh lime juice

1/2 cup cracked ice

Seltzer water

Combine the honeydew, cranberry juice and lime juice in a blender and process to smooth consistency. Pour into tall cocktail glass and top with a splash of seltzer water.

1 (12 oz.) can limeade frozen concentrate

1/2 gallon lime sherbet

2 (28 oz.) bottles 7-Up

2 (28 oz.) bottles lemon-lime drink, Squirt or Fresca

Combine all of the above in a large bowl. Garnish with whole, uncooked cranberries, melon balls or mint leaves.