These days, Dry January has become a year-round commitment for many and clever cocktail wizards have come up with some magical creations for the Sober Curious designed to be sipped solo or paired with food.

For instance, at Wild Blue, the hottest dining destination in Whistler, B.C., talented mixologist Zack Lavoie has come up with a mix of booze-free drinks that look spectacular and taste even better. Order the Garibaldi 15 and you might find yourself time-traveling to the mall for a stop at Orange Julius. But this decidedly grown-up cocktail starring the bar's own version of 'Fluffy' OJ gets its slightly bitter kicks from a shot of Martini Vibrante, the zero-proof red vermouth from the legendary Martini & Rossi. Brava!

Perfect pairing? Lovely with Hamachi Crudo, but truly dazzling alongside executive chef Alex Chen's exceptional sablefish with turnip, radish, maitake mushroom, sesame and roasted fish bone sauce.

The spirit-free selections at Alice B.'s score big points for avoiding sugar bombs. That's especially true of the savory-leaning Spicy Mango Fizz finished with a rim decorated in tangy Tajin. Yes, those are Fresno peppers swimming in this eye candy creation, which pairs well with the Southern California inspired menu.

This welcoming spot at the lovely Living Out luxury apartments offers so many tempting choices. Starting the feast with an order of chef Lance Velasquez's Cornmeal-Cheddar drop biscuits is essential and an outstanding matchup for the Spicy Mango Fizz.

This bittersweet aperitif is sips just like its spirited counterpart, hitting just right with the combo of NA gin plus a variation of Campari. There's a generous helping of bitters to brighten up the drink.

It makes for an excellent start to the meal, but here's what makes it an especially fitting sipper at this farm-to-table restaurant on Seattle's Capitol Hill: It makes a fine complement to the robustly flavored fare. That's especially true of one of Terra Plata's signature dishes, an unforgettable braised pork dish with clams created by the restaurant's late founder, Tamara Murphy.