Mocktail Recipe Lab

Arnold Palmer 

RecipeLemonade 90ml/Ice Tea 180ml/Lemon Slice 1piece

GlassTumbler

StepsMix Lemonade and Ice Tea with ice. Stir well. Garnish with a lemon slice.

TatseLight/Citrus/Refreshing

Chai Cooler 

RecipeMonin Chai Syrup 20ml/Monin Raspberry Syrup 20ml/Fresh Lime Juice 20ml/Ginger Ale as needed(full up)

GlassRock Glass

StepsShake all the  ingredients (except Ginger Ale). Pour it into a glass with ice. Top with Ginger Ale and stir.Garnish with Lime Peel.

TasteSpice/Fruity/Bitter

Provided byBAR Nekomata-ya/Hirohito Arai

Chai Milk Tea?? 

RecipeCinnamon 2Sticks/Allspice Powder 5g/Cardamom Powder 5g/Coriander 5g/Clove 5g/Japanese Black Tea Leaves 20g/Hot Water 100ml/Milk 400ml/White Sugar 80g/Lemon Juice 30ml

GlassRock Glass

StepsMix Spices, Japanese Black Tea Leaves and Hot Water in a bag and Steam them for three minutes. Add Milk and Warm it in a 60 degrees hot water with a low temperature cooker for two hours. Add White Sugar and Lemon Juice and mix well. Strain them in a bottle. Pour it into a glass with ice.

TasteSpice/Medium/Milky

Provided byBar No./荻島渉

Coffee Berry Squash 

RecipeEspresso 30ml/TOQUE BLANCHE CASSIS 10ml/Grapefruit Juice 20ml/Symple Syrup 15ml/Soda as needed

GlassTumbler

StepsPut all the ingredients into a glass. Add Crushed Ice. Top with Soda.

TasteRefreshing/Clean/Fizzy/Coffee

Provided byBar Tigrato/Yusuke Takamiya

Drip Coffee Gin Tonic 

RecipeCoffee Beans 12g/Fevertreee Elderflower Tonic 60ml+as needed/NEMA standard Gin 40ml/Orange Peel 1piece

GlassTumbler

StepsPut the coffee beans in the dripper. Pour NEMA and 60ml of Fevertree through the filter. Stir them softly with ice. Top with Fevertree as needed. Stir again. Twist a piece of lemon peel and Garnish with it.

TasteBitter/Light/Citrus

Provided byLow Non Bar

Espresso Juniper Fizz 

RecipeEspresso 30ml/Pomegranate Syrup 15ml/Lemon Juice 10ml/Juniper Berry 3ea/Soda as needed

GlassTumbler

StepsCrush Juniper Berry in a shaker. Shke all the ingredient (except Soda). Pour it  into a glass with ice. Top with Soda and Build.

TasteFruity/Coffee/Bitter/Acid/Refreshing/Botanical

Provided bykeystone/Naoya Yamagata

Espresso Martini 

RecipeEspresso 1shot/Chocolate 10g/Vanilla Syrup 10ml/Lemon Peel/Dry Raspberry

GlassCocktail Glass

StepsMix and Shake all the ingredient (Melt Chocolate). Twist and Garnish with Lemon Peel.

TasteSweet/Bitter/Botanical/Citrus/Sharp

Provided byBar&Chocolate Cacaotail/Yosuke Hagihara

Far East Sour 

RecipeElderflower Syrup 10ml/Lemon Juice 10ml/Japanese Ginger 1slice、Green Tea Soda as needed

GlassHighball Glass

StepsCrush Japanese Ginger softly in a shaker. Shke crushed Japanese Ginger, Elderflower syrup and Lemon Juice. Strain it into a glass with ice. Top with Green Tea Soda.

TasteOriental/Herbal/Floral/Refreshing

Provided byThe Peninsula Tokyo : Peter Bar/Mitsuhiro Nakamura

Formosa 

RecipeMango 85g/Kyoto Bancha 30ml/Orange Juice 15ml/Apple Juice 10ml/Fig Vinegar 1tsp/Lemon Juice 1tsp

GlassWine Glass

StepsPut all the ingredients in a mixer. Add Crushed Ice. Pour it  into a glass and put Cracked Ice.

TasteTropical Fruit/Heavy/Tea/Smoked/Citrus

Provided byBAR Kotani / Kazuo Kotani

Ginger&Cascara Ice Tea 

RecipeCoffee Cherry Tea 100ml/Ginger Syrup 20ml/Lime Juice 10ml

GlassWine Glass

StepsBuild all the ingredients in a glass with ice.

TasteSpice/Fruity/Tea/Refreshing

Provided bykeystone/Naoya Yamagata

Hot Not Toddy 

RecipeTea 210ml/Honey 7.5ml/Lemon Juice 5ml/Cinnamon 2g/Clove 2g/Nutmeg 2g/Lemon 1piece

GlassMug

StepsPut Honey, Lemon Juice and spice into a warmed mug and Top with Tea and stir them. Granish with a Lemon.

TasteSweet/Heavy/Citrus/Warm

Jeddah's Street Corner 

RecipeArabic Coffee(Powder) as needed/Concentrated Coffee(Non-sugar) 20ml/Espresso 40ml/Cola Syrup 5ml/Cramberry Juice 15ml/Goji Berry3ea

GlassMartini Glass

StepsCrush Goji Berry in a shaker. Shake all the ingredients (except Arabic Coffee). Strain it into a glass with Arabic Coffee Powderred rim.

TasteExotic/Spicy/Coffee

Provided byThe Peninsula Tokyo : Peter Bar/Mitsuhiro Nakamura

Kaki Toddy 

RecipePersimmon Jam 10ml/Amaretto Syrup 1tsp/Blend Tea (roasted green tea x Kyobancha)150ml/Lemongrass 1ea

GlassCup or Heat Resistant Glass

StepsBlend Roasted Green tea and Kyobancha with cut Lemongrass. Put all the ingredients in a glass and miw well.

TasteTea/Fruity/Smoky

Provided byThe Peninsula Tokyo : Peter Bar/Mitsuhiro Nakamura

Kissako 

RecipeMacha 30ml/Passionfruit Syrup 10ml/Apple Juice 30ml/Lemon Juice 10ml/Ginger Slice 1ea

GlassRock Glass

StepsShake all the ingredients. Strain it into a glass  with ice.

TasteHerbal/Fruity/Spicy

Provided byThe Peninsula Tokyo : Peter Bar/Mitsuhiro Nakamura

Oriental Glory 

RecipeBitter Almond Syrup 10ml/Cheese Cake Syrup 1tsp/Pu-erh tea 50ml/Lapsang souchong 10ml

GlassRock Glass

StepsPut all the ingredients in a glass with ice. Mix well. 

TasteTea/Smoky/Bitter

Provided byThe Peninsula Tokyo : Peter Bar/Mitsuhiro Nakamura

Paprika non sour 

RecipePaprika 15g/Jasmin Tea infused with Cranberry 40ml/NEMA Standard Gin 15ml/Lemon 10ml/Simple Syrup 1tsp/Egg White 1ea

GlassCocktail Glass

StepsPut all the ingredients in a blender and Shake it. Strain it twice and pour it into a glass/ Garnish with Dried Hibiscus.

TasteVegetabel/Tea/Botanical

Provided byThe Bar Sazerac/Yasuhiro Yamashita

Razpresso tonic 

RecipeEspresso Single 30ml/1883 Raspberry Syrup 10ml/Fever-Tree Indian Tonic as needed

GlassTumbler

StepsStir Espresso and Raspberry  Syrup. Top with Tonic.Garnish with Coffee beans or Coffee Powder and Raspberry.

TasteCoffee/Fruit/Bitter/Sweet

Provided byFever-Tree Japan Ambassador/Toshihiro Fukami 

Star anise&Hoji-cha Tonic 

RecipeHomemade Star anise&Hoji-cha syrup 10ml*/Ginger juice 1/2tsp/Tonic water full up/Orange peel 1ea *homemade Hikichi and star anise syrup: Put all ingredients (sugar 50g, star anise 5ea, hoji-cha powder 2tsp, water 50g) in pot and heat over fire. Once sugar dissolves, strain and let it cool.

GlassTumbler

StepsPut ice in glass, and pour in syrup and ginger juice. Top up with tonic water, and garnish with orange peel and star anise.

TasteSpicy/Citrus/Bitter/Tea

Provided byThe Peninsula Tokyo / Mari Kamata

“SENCHA”-Elder Tonic 

RecipeStrong Cold Brew Sencha 30ml/Sencha Stick Ice/Fever-Tree Elder flower Tonic as needed

GlassTumbler

StepsAdd Sencha and Stick Ice into a glass. Top with Tonic. Garnish with Tea Leaves and Gold Leaf.

TasteRefreshing/Green Tea/Floral/Light

Provided byFever-Tree Japan Ambassador/Toshihiro Fukami 

Tiramisù-cocktail 

RecipeCold Brew Coffee 45ml/Cascara Syrup 10ml/Mascarpone 20g/Liquid Yogurt 10ml/Egg White 30ml/Cocoa Powder as needed. *Cold Brew Coffee: French Roast Coffee Powder 100g/Mineral Water 500ml

GlassCocktail Glass

StepsコPut all the ingredients except Cocoa Powder in a blender. Put the in a shaker and Shake it. Strain it into a glass. Garnish with Cocoa Powder.※Cold Brew Coffee: Mix the two ingredients and infuse for 15 hours in a refrigerator.

TasteCoffee/Tart/Sweet/Fruity

レシピ提供W.B.G.《 Wandering Bar Gratitude 》/永野 誠

UMEMURASAKI 

RecipeBarley Tea 80ml/Aka-shiso Awabancha(Vacuum extract) 40ml/Coconut Syrup 1tsp/Smoked Sakura Chip/Ho-Shiso

GlassChampagne Coupe

StepsShake all the ingredietns (except Sakura Chip). Smoke Sakura Chip and Add the smoked flavour. Shake it with ice. Strain it into a glass. Garnish with Ho-Shico.

TasteDepth/Aftertaste/Heavy/Smoky

Provided byBAR NO'AGE/Masamichi Itani

Venus 

RecipeLychee Puree 30ml/Jasmin Tea 80ml/Filtered Amazake 10ml/Raspberry Puree(Puree2:Water1)5ml/Lemon balm 1ea

GlassCollins Glass

StepsBrew Jasmin Tea and Make it chill. Shake all the ingredients (except Rsapberry Puree) Strain it into a glass. Add Raspberry Puree.

TasteFruity/Sweet/Floral

Provided byBAR NO'AGE/Masamichi Itani

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