How about hot cocoa, with a variety of things to put in it (marshmallows, chocolate chips, etc)?

Italian sugar free coffee syrups and seltzer and lime/lemon garnish.

Virgin Mary's, rather spicy, with long pickles and celery sticks.

Cranberry juice and seltzer and fruit garnish

Tonic water and ice and lemon peel.

Sparkling cider in champagne glasses.

Ooh, great suggestions!

Enough of my friends are preggs now that I've been making some pretty good mocktails at my parties:

-soda water, grapefruit juice, lime juice
-sprite and pomegranate juice (the pure kind which is bitter)
-soda water, elderflower syrup, white grape juice

etc

Things that I've found I rely on a lot:
soda water
citrus fruits
apple juice to make things sweeter
flavored syrups like elderflower or rose
berry juice

flavored syrups like elderflower or rose

If you find you like using syrups, it's super-easy to make your own flavored syrups at home. I do this anytime I have a lot of citrus around because I can't stand to waste the flavor from the rinds: just cut allllllll the zest into strips, trimmed of its white pith, and set it aside.

Then make simple syrup: dump a cup of water into a pan, top with an equal amount of cool water, and bring to a boil. Boil five minutes.

Remove from heat and let it cool just a couple of minutes, then while the syrup is still quite warm, toss in the citrus zest. Let it steep until the syrup comes to room temp, then skim out the zest.

This makes a flavorful, fragrant syrup that you can mix with fizzy water (club soda, seltzer, tonic) and, if you like, a splash of any fruit juice. Seltzer, tart cranberry juice, and a splash of grapefruit syrup makes a delicious and reasonably sophisticated drink, for example.

You can use other flavoring agents instead, of course. Some keep better than others; citrus will keep in the fridge for weeks, but ginger fades pretty quickly, I find. I've also made berry syrups, though A) they tend to need more careful straining and B) I've never kept them for any length of time.

I also really love peppermint tea, brewed strong and served cold with ice, or plain black tea steeped with smashed ginger and some star anise. You can make either of these into a concentrate to make it easier to transport, then mix with cold water and ice at serving time.

Ooh Elsa, you fancy!
I am always afraid to make syrups because of the cleanup, but if you say it isn't bad, I'll try it.
Can you jut put them in regular bottles or do you have to do that sterilization business that I am too scared and lazy for?

It seems fancy but is actually easy, which is my favorite kind of cooking: posh-looking but silly-easy.

Clean-up is a snap. To clean a saucepan with simple syrup residue, just fill it with water and simmer. The sugar will cook right off, after which you just clean it as usual. Seriously, easier than cleaning a soup pot or a teacup.

I let the syrup cool completely, strain out the aromatics, and decant it into either a (clean and dry) plastic squeeze bottles or a (clean and dry) glass bottle and cap it with a pour-spout top. You can sterilize the clean bottle by swishing a tiny bit of cheap vodka around it, turning it upside-down to drain, and letting it dry, but I usually just clean 'em with soap and a bottle brush, then make sure they're dry before filling.

I refrigerate my sugar syrups; I think the flavors hold up better. If you keep a syrup bottle for weeks and weeks, as I do with plain sugar syrup for iced coffee, it may crystallize, but that's okay. (To clean sugar crystals out of an emptied bottle of syrup, just fill it with warm water and shake until the crystals dissolve enough to pour out, or just sit it under the tap and let a thin stream of water water pour into the bottle.) I wouldn't try to hold a fruit syrup that long, but only because I think the flavors degrade.

Miko, one more suggestion, this one straight from the store: ginger beer with either lime wedges, limeade, or lemonade. SO GOOD.

Of course, Arnold Palmers are a classic for a reason.

Mavi bien frio.