I've found that being a graduate student in the summer is sort of like being retired after a successful career. The only differences are that I'm in my 20s (good), I don't have a pension (bad), and the only reason I have so much time is that I'm procrastinating from writing those papers I put off during the school year (worse).

The point is that in the summer I get to take a step back and pursue neglected interests and hobbies, which means I spend a lot of time mixing and learning about cocktails.

And that's a good thing, because the heat of the summer may just be the best time of year for cocktails. The mood of the season is relaxed, fresh fruits and herbs are in abundance, and everyone's thirsty.

For me, part of the fun of making cocktails is serving them to my friends and guests. But even jobless cocktail fanatics like myself can't often afford to have a stiff drink in the afternoon, and most evening gatherings include abstaining guests -- from designated drivers to expecting or nursing mothers, from children to teetotalers.

Why should they be relegated to juice and soda?

There are so many iconic cocktails associated with hot weather: the mint julep, the Pimms cup, the margarita, the mojito, the bellini, the daiquiri, the mai tai, the tequila sunrise, the hurricane, the caipirinha -- and so on. It's remarkable that there are so few time-honored, nonalcoholic summer potions. Lemonade, iced tea (or sweet tea), and iced coffee all can be transcendent, but it would be a stretch to call any of them "cocktails." Part of what makes a cocktail a cocktail is the interplay of several contrasting or mutually supporting ingredients.

I recently spent some of my lazy summer days searching for concoctions with flavors complex enough to earn the "cocktail" label. To make up for the missing nuances that distilled spirits bring, I paired the primary fruit flavors of these boozeless beverages -- lemon, watermelon, and pineapple -- with the savory contrasts of mint, basil and ginger.

It's crucial that you begin with fresh ingredients when possible. Always squeeze your own lemon and lime juice as you make the drink. Concentrates can have a harsh, off flavor, and even freshly squeezed juice looses its refreshing brightness if it sits around for more than a day.

The little bit of extra effort it takes to prepare enticing nonalcoholic cocktails goes a long way toward making sure all of your guests have a great time.

And hey: if you want to add a little something to your own glass, no one's looking.

These drinks are just a few glugs away from being first-rate "real" cocktails, which makes them exceptionally versatile at parties. At the end of each recipe you'll find suggestions for spirits that match well with the cocktail.

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This recipe yields an intensely tangy drink with the consistency of a Slurpee. It is excellent when made with simple syrup, but using lemon syrup adds to the depth of flavor.

• 1/4 cup fresh lemon juice
• 1/4 cup simple syrup or lemon syrup (recipe below)
• 6 to 8 fresh mint leaves, plus one extra for garnish
• 1 heaping cup ice cubes

Place all ingredients in a blender. Blend until smooth, rocking blender back and forth to keep the contents moving. (As a last resort, if your blender is stuck, add a little cold water.)

Spoon or pour into a chilled glass, and stir to recombine ice and liquid.

Serve immediately with a straw or a spoon, and garnish with a mint leaf.

Makes 1 cocktail, about 10 ounces. As many as 4 can be made at one time in a powerful blender.

Suggested spirit pairing: mild gin (such as Blue Coat from Philadelphia), bourbon or other whiskey (think whisky sour or mint julep).

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Originally sold by street vendors in Mexico, agua fresca is a chilled beverage made out of fruits, vegetables or cereals, sugar and water. The basil adds an alluring vegetal complexity to the watermelon.

• 1 1/2 cups chilled seedless watermelon, cut into roughly 1-inch cubes
• 1/4 cup cold water
• 11/2 teaspoon granulated sugar
• 2 to 4 fresh basil leaves, depending on their size
• Juice of 1/2 of a lime
• Lime for garnish

Place all ingredients except garnish in a blender. Blend on high until the basil is visible only in tiny flecks, about 20 to 30 seconds. Fill a large, chilled glass part of the way with ice. Pour the agua fresca into the glass and serve immediately, garnished with the lime.

Makes one large cocktail, about 16 ounces. A standard blender can make as many as 3 at one time.

Suggested spirit pairing: vodka or tequila that has not been aged.

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This pungent concoction is miles away from commercial ginger ale, which can be overly sweet and lacking in ginger flavor. Bottled pineapple juice works fine in this recipe, but if you can find a great pineapple, try substituting your own pineapple puree. To make the puree, just whiz diced pineapple in the blender for a few seconds, then strain. The result is a thicker, frothier beverage with a luxurious, creamy feel.

• 1/2 cup chilled cold pineapple juice or pineapple puree
• 1/4 cup chilled spicy ginger syrup (recipe below)
• Juice of 1/2 of a lime
• Ice
• 3 to 5 ounces chilled sparkling water
• Lime for garnish

Combine pineapple juice, ginger syrup, and lime juice in a large, chilled glass and stir to combine. Add lots of ice to the glass -- fill it about 2/3 of the way-and top off with sparkling water. Stir, garnish with the lime wedge and serve immediately. Makes 1 large cocktail, about 16 ounces.

Suggested spirit pairing: Rum of all kinds (think a Dark and Stormy) or vodka (think Moscow Mule).

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I always have simple syrup on hand in the summertime. It's cheap and easy to make, it keeps indefinitely in the refrigerator, and it is ideal as a sweetener for iced coffee or tea, lemonade, sorbet, granita and all manner of cocktails. (For the lemon syrup, organic lemons are preferable since you're using their outer layer, and a serrated peeler makes quick work of zesting.)

• 2 cups granulated sugar
• 2 cups water
• Zest of 4 lemons, preferably organic (for lemon syrup only)

Place sugar and water in a small saucepan over medium heat, and bring to a simmer, stirring occasionally. If making simple syrup, take the mixture off of the heat and store it in the refrigerator once it has cooled sufficiently. If making lemon syrup, stir lemon zest into the mixture as you take it off the heat and allow the mixture to infuse at room temperature for at least an hour before straining and refrigerating.

Makes about 3 cups of syrup.

This syrup imparts an exhilarating burn, thanks to loads of fresh ginger. Try using it as a sweetener in other summer cocktails. How about a round of ginger mojitos? (Organic ginger is preferable since you're not peeling it.)

• 2 cups or about 1 pound fresh ginger (preferably organic), roughly chopped with peel
• 2 cups granulated sugar
• 6 cups cold water

Put all of the ingredients in a large pot. Bring to a boil on high and then reduce heat and simmer, uncovered, for an hour, stirring occasionally. Strain and press through a rough wire mesh strainer to get out the larger chunks of ginger, then filter the sy-rup at least once using a double layer of cheesecloth or a French press pot. Allow to cool and then store in the refrigerator. The syrup may separate during storage, so stir before each use.

Makes approximately 3 1/2 cups of syrup.

-- Adapted from Imbibe magazine