Non-alcoholic cocktails are my bag. Restaurants seem to get pretty inventive with them which suits me fine so long as they don't put in cherry. My favourite one had whole raspberries - still attached to their vine/twig/whatever - and a sprig (is that right?) of mint in it, and definitely had a few other things. But the mint and the berries, wow, they really gave it an incredible flavour. If you can get your hands on some mint leaves, try making use of them. I'm sure it'll work fine for alcoholic cocktails, too.