As much as I enjoy a good cocktail, I realize that not every occasion calls for a sweet, intoxicating drink. Take, for instance, hot summer days when everyone craves more thirst-quenching beverages. Likewise, the nights when we’re all counting calories — a common activity for food journalists — and we need something kinder to our waistlines. Let’s not forget the times when we’re juggling the demands of work, playing host or serving as designated driver; we want to be refreshed, fit into the party but keep clear heads. Enter the mocktail. Perfect for quenching thirsts and staying alert yet festive enough for any celebratory event, faux cocktails can replace even the most beloved alcoholic drink. MANGO-PAPAYA SPRITZER Serves many 1/2 part mango juice 1/4 part papaya juice 1/8 part orange juice 1/8 part seltzer Fill a large pitcher halfway with mango juice. Add papaya juice, orange juice and seltzer and stir to combine. Refrigerate until ready to consume. Pour into cocktail glasses or into ice cube-filled tumblers. BANANA COLADA Adapted from Ben Reed’s The Art …