Mocktail Recipe Lab

●Tea/Coffee

Apple Tea Spritzer 
Recipesharab Casablanca 80ml/Fresh Grapefruit Juice 10ml/Apple Butter Jam 3tsp/Milk 30ml/Cinnamon Powder 3〜4dash/Sench Tea Leaves 3tsp/Soda 30ml/Dill as needed
GlassRock Glass
StepsMix sharab, Grapefruit Juice, Jam, Milk and Cinnamon Powder. Milk-wash it to clarify. Put Tea leaves in a Dripperand strain the liquid.Pour it into a glass with ice and Soda-up. Garnish with Dill.
TasteSpice/Bitter/Tart/Rich
Provided by:Low-Non-Bar

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

Gyokuro Gimlet 
RecipeGyokuro 50ml/Sansho Tonic Cordial 10ml/Fresh Lime Juice 5〜10ml/Simple Syrup 1〜2tsp
GlassTeacup
StepsShake all the ingredients and stain it into a glass.
TasteRich/Umami/Spice
Provided by:Low-Non-Bar

Hot Buttered Japanese Chai 
Recipeのん青い楽園30ml/Milk90ml/Maple Syrup10ml/Ginger Essence2tsp/Butter as needed
GlassRock Glass
StepsPut all the ingredients in a pot and warm them. Pour it into a glass that is smoked by hinoki. Add Butter and stir it well.
TasteButter/Hot/Smoky
Provided by:Low-Non-Bar

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

 

Espresso Martini 
RecipeNEMA WHisky(Coffee Infusion)30ml/Espresso25ml/Bergamot Syrup10ml/Fresh Orange Juice10ml
GlassCocktail Glass
StepsShake all the ingredients and strain it into a glass.
TasteBitter/Fruity/Refreshing
Provided by:Low-Non-Bar

Hot Honey Moscowmule 
 
RecipeChrysanthemum tea 4g/Hot Water 150ml/Brown Sugar 2tsp/Moscowmule Syrup 10ml
GlassMug
StepsMix Tea nad Brown Sugar. Add Moscowmule Syrup and stir it lightly.
TasteFloral/Spicy/Sweet
Provided by:Low Non Bar

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

Quince Leaf 
RecipeChinese Quince Cordial 45ml/Awa-Ban-Cha 90ml
GlassTumbler
StepsPut Chinese Quince Cordial and Awa-ban-cha into a glass. Stir it well.
TasteHerbal/Tea/Refreshing
Provided by:emmy

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 

Sakura Coffee
  
RecipeSakura Syrup 15ml/Coffee 60ml/NON3 40〜50ml
GlassTumbler
StepsPour Coffee and Syrup into a glass with ice. Stir it and add NON.
TasteSweet/Bitterness/Spring
Provided by:Low Non Bar

“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 

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

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
Provided by:W.B.G.《 Wandering Bar Gratitude 》/Makoto Nagano

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

Winter Lemonade 
Recipesharab Red Sea 30ml/Yuzu Citrus Tea 130ml/Plain Sugar 1tsp/Dried Lemon, Mint
GlassTumbler
StepsMix all the ingredients except garnish and stir it well. Garnish with Dried Lemon and Mint.
TasteRefreshing/Tart/Complex
Provided byLow Non Bar