Mocktail Recipe Lab
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Be part of our journey by sharing your original recipe with us.
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for your contribution to the mocktail culture.

Yuzu Espuma and Shiso Virgin Breeze
Recipe:
Grapefruit Juice 30ml/Cranberry Juice 30ml/Shiso 2pieces/Yuzu Espuma *Yuzu Espuma: Monin Yuzu Mix 150ml/Grapefruit Juice 100ml/Eg white 1
Glass:
Rock Glass
Steps:
Put Grapefruit Juice, Cranberry Juice and Shiso in a bowl. Muddle them. Strain it into a glass. Put Espuma on it.
Taste:
Sweet/Fruit/Botanical/Mellow
Provided by:
XEX TOKYO/Habato Suzuki

Yokuhama Red Brick
Recipe:
NEMA Standard Gin 20ml/NEMA Absinthe 10ml/Orange Juice 60ml/Raspberry 30g /Caramel Syrup 1tsp
Glass:
Cocktail Glass
Steps:
Put all the ingredinets into a mizer and Shake. Pour it into a glass.
Taste:
Fruit/Botanical/Sweet
Provided by:
Cocktail Bar Nemanja/Hojo Tomoyuki

Yeast Flower
Recipe:
Fresh Pineapple Juice 70ml/Guva Juice 20ml/Yogurt 2tsp/Plain Sugar 1tsp/Lime Juice 1tsp/Fevertree Elderflower 50ml/Pink Pepper as needed
Glass:
Tiki Mug
Steps:
Shake all the ingredients(except Fever Tree and Pinkpepper). Strain it into the glass and add FeverTree. Stir itand Garnish Pinkpepper.
Taste:
Tropical/Mellow/Sour
Provided by:
Low Non Bar

Rosemary Mint Lemonade
Recipe:
Rosemary 2cm/Mint 5 leaves/Lemon 1/4ea/Syrup 5ml
Glass:
Wine Glass
Steps:
Crush rosemary and mint, squeeze in lemon, and add syrup. Put ice in a glass and pour in the mixture using strainer. Top up with soda. Garnish with rosemary and mint.
Taste:
Herbal/Refreshin
Provided by:
The Peninsula Tokyo / Mari Kamata

Raspberry Almond
Recipe:
VALRHONA MANJARI64% 25g/Hot Milk 25ml/Hot Water 15ml/Almond Praline Syrup 15ml/Freezed Dry Raspberry as needed *Almond Praline Syrup:Almond Dice 100g/Granuated Sugar 270g/Water 320ml
Glass:
Cocktail Glass
Steps:
Melt VALRHONA with Hot Milk and Hot Water. Add Syrup and Stir well. Garnish with Freezed Dry Raspberry.
Taste:
Fruit/Cacao/Sweet
Provided by:
Bar&Chocolate Cacaotail/Yosuke Hagihara

Razpresso tonic
Recipe:
Espresso Single 30ml/1883 Raspberry Syrup 10ml/Fever-Tree Indian Tonic as needed
Glass:
Tumbler
Steps:
Stir Espresso and Raspberry Syrup. Top with Tonic.Garnish with Coffee beansor Coffee Powderand Rasberry.
Taste:
Coffee/Fruit/Bitter/Sweet
Provided by:
Fever-Tree Japan Ambassador/Toshihiro Fukami

Rouge
Recipe:
Lactic Fermentation Raspberry 15ml/Vintense Cabernet Sauvignon 30ml/Roter Traubenmost 30ml
Glass:
Wine Glass
Steps:
Put all the ingredients in a decanter. Swirl it and Pour it into a glass.
Taste:
Earthy/Fruity/Mellow
Provided by:
Low Non Bar

Rose Garden
Recipe:
NEMA Standard Gin 30ml/Fresh Lime Juice 5ml/Fever-Tree Elderflower Tonic as needed
Glass:
Collins Glass
Steps:
Pour all the ingredients into a tumbler. Garnish with Cucumber Slice and Bell rose.
Taste:
Refreshing/Floral/Botanical
Provided by:
Low Non Bar

Refreshing Ruby
Recipe:
KOMBUCHA_SHIP as needed/Frapefruit Juice45ml/Lemon Juice1tsp/Rhubarb Jam2tsp/Shiso1/2ea
Glass:
Cocktail Glass
Steps:
Put all the ingredients in a mixer. Strain it into a glass.
Taste:
Refreshing/Sweet/Sour/Fruity
Provided by:
Low Non Bar

Saratoga Cooler
Recipe:
Lime Juice 20ml/Sugar Syrup 5ml/Ginger Ale as needed
Glass:
Collins Glass
Steps:
Put Lime Juice and Syrup into a glass with crushed ice. Top with Ginger Ale and Stri softly.
Taste:
Sweet/Light/Citrus
Provided by:

Shirley Temple
Recipe:
Lemon Lime Soda 90ml/Ginger Ale 90ml/Grenadine Syrup 7ml/Maraschino Cherry
Glass:
Collins Glass
Steps:
Put Grenadine Syrup into a glass with ice. Top with Soda and Ginger Ale. Stir well. Garnish with Maraschino Cherry.
Taste:
Sweet/Light/Citrus
Provided by:

SOU
Recipe:
shrb Original 60ml/Mint as needed/Ao jiso 2 pieces/Sugar Syrup 10ml/Lime Juice 5ml/ Soda as needed
Glass:
Tumbler
Steps:
Crush all ingredients in a glass. Add crushed ice twice. Garnish with Ao-jiso, Mint ad Dry Lemon.
Taste:
Botanical/Light/Sharp
Provided by:
Low Non Bar

Sparkling Peach Sunrise
Recipe:
Peach Juice 90ml/Grenadine Syrup 20ml/Lemon Lime Soda 120ml
Glass:
Tumbler
Steps:
Pour Peach Juice and Lemon Lime soda into a glass with ice. Add Grenadine Syrup slowly.
Taste:
Sweet/Heavy
Provided by:

Sundowner
Recipe:
White Grape Juice 120ml/Soda 75ml/Mint
Glass:
Wine Glass
Steps:
Pour Juice and Soda into a glass with ice. Stir well. Garnish with Mint.
Taste:
Light/Refreshing
Provided by:

Sweet Sunrise
Recipe:
Oraneg Juice 120ml/Grenadine Syrup 15ml/Orange 1slice
Glass:
Collins Glass
Steps:
Pour Orange Juice into a glass with ice. Add Grenadine Syrup. Garnish with Orange Slice.
Taste:
Sweet/Heavy/Citrus
Provided by:

Star anise&Hoji-cha Tonic
Recipe:
Homemade 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.
Glass:
Tumbler
Steps:
Put ice in glass, and pour in syrup and ginger juice. Top up with tonic water, and garnish with orange peel and star anise.
Taste:
Spciy/Citrus/Bitter/Tea
Provided by:
The Peninsula Tokyo / Mari Kamata

Small Red Coat
Recipe:
NEMA Standard Gin 30ml/Cranberry Juice 90ml/Soda 45ml
Glass:
Wine Glass
Steps:
Pour all the ingredients into a big glass with ice and build them. Garnish with Slice Lyme and Herb as you want.
Taste:
Refreshing/Sweet
Provided by:
Cocktail Bar Nemanja/Hojo Tomoyuki

Saltybano
Recipe:
NEMA Old Tom 45ml/Fresh Grapefruit Juice 45ml/Liquid Salted koji 2dash/Tonic Water as neede
Glass:
Goblet
Steps:
Shake all the ingredinets (except Tonic Water) and pour it into a glass. Top with Tonic Water. Garnish with Sliced Grapefruit, Mint Leaves ad Straw.
Taste:
Refreshing/Citrus
Provided by:
Cocktail Bar Nemanja/Hojo Tomoyuki

Summer Vacation
Recipe:
Boiled White Corn 50g/Soy Milk 120ml/Simple Syrup 10ml/Soy Sauce Powder
Glass:
Cocktail Glass
Steps:
Put Corn, Soy Milk and Syrup in a mixer and Shake it. Pour it into a glass whose rim are put Soy Sauce Powder
Taste:
Sweet/Savory/Light/Creamy
Provided by:
BAR Legacy/Atsushi Yoshikawa

SAGIRI
Recipe:
Deep Steamed Sen-Ch 60ml/Elderflower Syrup 5ml/Fragrant Olive Aroma Distilled Water 10ml(or Fragrant Olive Syrup 1/2tsp)/Birch Sap 20ml(or Agave Syrup 5ml)/Dill 1ea/Dry Grapefruit 1ea
Glass:
Bourgogne Wine Glass
Steps:
Mix all the ingredietns (except Dill and Dry Grapefruit) and Throwing them. Pour it into a glass. Granish with Dill and Dry Grapefruit.
Taste:
Fruit/Peach/Herbal/Aftertaste
Provided by:
BAR NO'AGE/Masamichi Itani

Sunnyside Fizz
Recipe:
Pink Pepper 3g/Cardamom Seed 3g/Lemongrass 2ea/Triple Sec Syrup 15ml/Lime Juice 15ml/Tonic Water as needed
Glass:
Highball Glass
Steps:
Crush Pink Pepper, Cardamom Seed and Lemongrass in a shaker. Add triple Sec Syrup and Lime Juice. Shake them.Strain it into a glass with ice. Top with Tonic Water.
Taste:
Spicy/Herbal/Citrus/Refreshing/Sharp
Provided by:
The Peninsula Tokyo : Peter Bar/Mitsuhiro Nakamura

Sakura Drop
Recipe:
Sakura Syrup 10ml/Almond Syrup 5ml/Acerola Juice 60ml/Lemon Juice 10ml/Non-alcoholic Rosemarry Bitters 2dash
Glass:
Martini Glass
Steps:
Shake all the ingredients. Pour it into a glass with sugarred rim.
Taste:
Floral/Herbal/Sweet/Bitter
Provided by:
The Peninsula Tokyo : Peter Bar/Mitsuhiro Nakamura

Sweet Healing
Recipe:
Amazake 50ml/How Water 150ml(*the amount depends on Amazake)/Peach Syrup 5ml/Ginger Juice 1tsp/Salt a little
Glass:
Cup or Heat Resistant Glass
Steps:
Mix well Amazake and Hot water in a cup. Add the rest of the ingredients and stir softly.
Taste:
Sweet/Salty/fruity/Spicy
Provided by:
The Peninsula Tokyo : Peter Bar/Mitsuhiro Nakamura

Spicy Mango
Recipe:
Seedlip Spice94 40ml/Mango Syrup 10ml/Lemon Juice 10ml/Sugar Syrup 10ml/tabasco 2dash/Ginger Beer as needed
Glass:
Long Glass
Steps:
Shake all the ingredients (except Ginger Beer) and Pour it into a glass. Top with Ginger Beer.
Taste:
Spice/Dry/Fruity
Provided by:
Pusser’s New York Bar/Takamitsu Nasu

Summer Botanical Singapore sling
Recipe:
Non-alcoholic Amaro 20ml/Botanical Water 20ml/Fresh Pineapple 1/8/Lime Juice 5ml/Soda 30ml
Glass:
Flute Glass
Steps:
Crush Pineapple in a Boston Shaker. Add the rest of the ingredients (except Soda) and Shake it. Pour it into a glass and Top with Soda.
Taste:
Refreshing/SpiceFruit
Provided by:
Low Non Bar/Takeshi Tabe

Smash Lemonade with green shiso & golden kiwi
Recipe:
Golden Kiwi 1ea/Green Shiso 2ea/Lemon zest 15ml/Honey 15ml/Water 100ml/Green Shiso 1ea/Lemon Slice 1ea
Glass:
Rock Glass
Steps:
Put All the ingredients(except 1ea of Shiso and 1slice of Lemon) in a mixer. Pour it into a glass with ice. Stir it and Garnish with Shiso, Lemon Slice and Straw ※All the ingredients (except honey) should be kept chill. ※Kiwi cut in pieces and Shiso should be teared into pieces.
Taste:
Fruit/Botanical/Herbal/Fresh
Provided by:
Drink Stylist / Kyuhei Saito

“SENCHA”-Elder Tonic
Recipe:
Strong Cold Brew Sencha 30ml/Sencha Stick Ice/Fever-Tree Elderflower Tonic as needed
Glass:
Tumbler
Steps:
Add Sencha and Stick Ice into a glass. Top with Tonic. Garnish with Tea Leaves and Gold Leaf.
Taste:
Refreshing/Green Tea/Floral/Light
Provided by:
Fever-Tree Japan Ambassador/Toshihiro Fukami

Soy ginger fizz
Recipe:
Soy Milk 45ml/Lemon Syrup 20ml/Lemon 1slice/Fever-Tree Ginger Ale
Glass:
Tumbler
Steps:
Add Soy Milk and Syrup into a glass with ice. Top with Ginger Ale. Garnish with Lemon Slice.
Taste:
Sweet/Refreshing/Milk/Cheese/Lemon
Provided by:
Fever-Tree Japan Ambassador/Toshihiro Fukami

SOY-CHAI-TEA-NI
Recipe:
Milk Punch 50㎖/Assam Tea Syrup 30㎖/Soy Milk 30㎖/Egg Yolk 1ea/Cinnamon Powder 1dash/Star Anise 1 *Milk Punch: Milk/Lemon/Clove/Cinnamon Stick **Assam Tea Syrup: Sugar/Tea Leaves/Water
Glass:
Mug or Big-size Cocktail Glass
Steps:
Put all the ingredients (except Cinnamon and Anise) in a shaker and Mix them with Creamer. Shake it and Pour it into a glass. Garnish with Cinnamon and Star Anise. *Milk Punch: Mix all the ingredineets and put it in a refrigerator.
Taste:
Chai/Spicy/Heavy
Provided by:
Bar Private Pod/Yoshihito Otsuka

Sober sides
Recipe:
Juniper Champagne Cordial 30ml/White Grape Juice 40ml/Spearmint 2bunch/Soda 50ml/Cinnamon Stick
Glass:
Champagne Coupe
Steps:
Shake all the ingredienst except Soda and Cinnmaon Stick. PStrain it into a glass with ice. Top with Soda. Garnish with Cinnamon and Mint. *Juniper Champagne Cordial: Mix Champagne(2), Granulated sugar(1) and Juniper Berry. Add Citric Acid and Lactic Acid based on the taste.
Taste:
Refreshing/Fruity/Herbal
Provided by:
Park Hotel Tokyo/Koji Nammoku

shell ginger & basil cocktails
Recipe:
Shell Ginger Syrup 20ml/Sweet Basil 18ea/Fresh Lemon Juice 10ml/Tonic 30ml/Soda 30ml
Glass:
Cocktail Glass
Steps:
Put all the ingredients in a blender. Shake it with Carbonated Shaker. Strain it into a glass. Garnish with Lemon Peel.
Taste:
Herbal/Citrus/Sharp
Provided by:
Ryukyu mixology style bar alchemist /Tomoaki Nakamura

Smoky Frozen Apple
Recipe:
Smoky Black Tea 60ml/Apple Juice 60ml/Maple Syrup 15ml/Cinnamon Water 15ml/Liquid Nitrogen as needed
Glass:
Cocktail Glass
Steps:
Mix all the ingredients except Liquid Nitrogen. Add Liquid nitrogen and stir till it becomes frozen. Pour it into a glass. Garnish with Dried Apple.
Taste:
Sweet/Cold/Smoky
Provided by:
Low Non Bar

Spring Cooler
Recipe:
Clarified Amazake 40ml/Lemon Juice 1tsp/Soda 40ml/Kizashi Tonic 40ml/Spica
Glass:
Tumbler
Steps:
Pour all the ingredients execpt Spica into a glass. Garnish with Spica.
Taste:
Refreshing/Mellow/Sweet
Provided by:
Low Non Bar

Sober Blossom
Recipe:
Sober+ 2 30ml/Lemon Juice 8ml/Syrup 10ml/Non-alcoholic Wine 90〜100ml
Glass:
Collins Glass
Steps:
Mix all the ingredients except non-alcoholic wine and then shake it. Add Non-alcoholic Wine.
Taste:
Spicy/Fruity/Tart
Provided by:
Low Non Bar

Sakura Coffee
Recipe:
Sakura Syrup 15ml/Coffee 60ml/NON3 40〜50ml
Glass:
Tumbler
Steps:
Pour Coffee and Syrup into a glass with ice. Stir it and add NON.
Taste:
Sweet/Bitterness/Spring
Provided by:
Low Non Bar

S/S Sling
Recipe:
Non-Alcoholic Sake 60ml/Campari Syrup 2tsp/Hard Water 30ml/Shiso 1ea
Glass:
Wine Glass
Steps:
Shake all the ingredients except Hard Water. Strain it into a glass and add Hard Water.
Taste:
Refreshing/Bitter/Prume
Provided by:
Low Non Bar

The Next
Recipe:
NEMA Absinthe 30ml/Low-Non-Bar 120ml
Glass:
Tumbler
Steps:
Pour all the ingredients into a glass with ice. Stir well.
Taste:
Botanical/Complex/Bitter
Provided by:
Low Non Bar

Tarragon Calpis Soda
Recipe:
Tarragon 10 leaves/Calpis 30nl/Soda full up
Glass:
Tumbler
Steps:
Put tarragon in mortar and crush with pestle. Pour in Calpis and mix well. Put ice in glass, and pour in mixture using strainer. Top up with Soda and mix. Garnish with tarragon.
Taste:
Botanical/Complex
Provided by:
The Peninsula Tokyo / Mari Kamata

Three Dollar Bill
Recipe:
NEMA Old Tom 30ml/Pineapple Juice 60ml/Lemon Juice 20ml/Grenadine Syrup 10ml/Albumina1/4tsp
Glass:
Cocktail Glass
Steps:
Put all the ingredient in a mixer and Shake. Pour it into a glass> Garnish with a little Rose and Pinkpepper.
Taste:
Fruit/Botanical/Sweet/Tart
Provided by:
Cocktail Bar Nemanja/Hojo Tomoyuki

Tropical Breeze
Recipe:
Mandarin Orange Syrup 10ml/Grapfruit Juice 15ml/Hibiscus Juice as needed/Mint Leave 10ea
Glass:
Balloon Glass
Steps:
Shake all the ingredients (except Hibiscus Soda). Strain it into a glass with ice. Top with Hibiscuc Soda.
Taste:
Floral/Exotic/Herbal/Light
Provided by:
The Peninsula Tokyo : Peter Bar/Mitsuhiro Nakamura

Tiramisù-cocktail
Recipe:
Cold Brew Coffee 45ml/Cascara Syrup 10ml/Mascarpone 20g/Liquid Yoghurt 10ml/Egg White 30ml/Cocoa Powder as needed. *Cold Brew Coffee: French Roast Coffee Powder 100g/Mineral Water 500ml
Glass:
Cocktail Glass
Steps:
Put all the ingredients except Cocoa Powder in a bleder. Put the in a shaker and Shake it. Straini it into a glass. Garnish with Cocoa Powder.※Cold Brew Coffee: Mix the two ingredients and infuse for 15 hours in a refirigerator.
Taste:
Coffee/Acid/Sweet/Fruity
Provided by:
W.B.G.《 Wandering Bar Gratitude 》/Makoto Nagano

Truffle Honey-ni
Recipe:
NON 2 30ml/Trufle Honey 1tsp(or Truffle Honey Water 10ml~15ml)/Fresh Grapefruit Juice 45ml/Fresh Lime Juice 1tsp/Carib Syrup 1tsp/Tonic up
Glass:
Tumbler
Steps:
Put all the ingredietns except Tonic in a shaker. Pour it into a glass with ice. Top with Tonic.
Taste:
Rich/Fruity/Refreshing
Provided by:
Low Non Bar

TSUKIMI SAKE Spritzer
Recipe:
Non-alcoholic Liquor Laurel Special Free 60ml/Rose Water 2.5ml/Lemon Juice 4ml/Soda 50ml/Rose Petal 1ea
Glass:
Wine Glass
Steps:
Squeeze and strain Lemon. Mix all the ingredients except Soda and pou it into Wine Glass. Add Soda and stir it. Garnish Rose Petal.
Taste:
Hebal/Mellow/Rose/Citrus/BotanicalGinjo
Provided by:
emmy

Ume & Shekwasha
Recipe:
Ume syrup 10ml/Shekwasha 1ea/Soda full up
Glass:
Tumbler
Steps:
Put ice in glass, then pour in Ume syrup. Squeeze in Shekwasha over strainer. Top up with soda.
Taste:
Refreshing/Citrus
Provided by:
The Peninsula Tokyo / Mari Kamata

UMEMURASAKI
Recipe:
Barley Tea 80ml/Aka-shiso Awabancha(Vacuum extract) 40ml/Coconut Syrup 1tsp/Smoked Sakura Chip/Ho-Shiso
Glass:
Champagne Coupe
Steps:
Shake 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.
Taste:
Depth/Aftertaste/Heavy/Smoky
Provided by:
BAR NO'AGE/Masamichi Itani

Upstate
Recipe:
Sweet Apple Juice 65ml/Spiced Cinnamon Syrup゚ 20ml/Fresh Lime Juice 15ml/Egg White 20ml/Granuated Sugar *Spiced Cinnamon Syrup: Crushed Whole Cinnamon 65g/Whole Nutmegu 2ea/Clove 7g/Sugar 750g/Water 750ml
Glass:
Coupe
Steps:
Put all the ingredients in a shaker and Whip it with a hand blender. Shake it and Strain it into a glass. Sprinkle Granuated Sugar on the surface and roast until it get burned. Chill the rim of the glass with ice.
Taste:
Sweet/Citrus
Provided by:
Angel’s Share NY/Takuma Watanabe

Umami Virgin Mary
Recipe:
NEMA Whisky 45ml/Fresh fruit Tomato 1ea/Tomato Juice 60ml/Fresh Lemon Juice 5ml/Shiitake mushroom Tea Powder 1/2tsp/Black Truffle Salt as needed/Basil 1
Glass:
Cocktail Glass
Steps:
Put all the ingredients in a blender and Throw it. Pour it into a glass with black truffle salt on the rim. Garnish with Basil. Sprinkle Black Truffle (and pepper and spices, if you want)
Taste:
Umami/Smoky/Tomato/Complexty
Provided by:
Low Non Bar

Virgin Mary
Recipe:
Tomato Juice 90ml/Lemon Juice 15ml/Worcestershire sauce 1ml/Celery Salt/Ground Pepper/Tabascco 2ml/Celery
Glass:
Collins Glass
Steps:
Mix Tomato Juice, Lemon Juice and Worcestershire Sauce in a glass with ice. Stir well. Garnish with Spice and Cerely.
Taste:
Spicy/Refreshing
Provided by:

Vegan blue cheese AMAZAKE
Recipe:
Brown Sugar 500g/Coconut Milk 400g/Water 540ml
Glass:
Tumbler
Steps:
Mix all the ingredients. Fermented at 55 degrees for 24~48 hours. Adjust the taste with Fig Confiture.
Taste:
Sake/Blue Cheese
Provided by:
Certin Bar/Shuhei Nomura

Venus
Recipe:
Lychee Puree 30ml/Jasmin Tea 80ml/Filtered Amazake 10ml/Raspberry Puree(Puree2:Water1)5ml/Lemon balm 1ea
Glass:
Collins Glass
Steps:
Brew Jasmin Tea and Make it chill. Shake all the ingredients (except Rsapberry Puree) Strain it into a glass. Add Raspberry Puree.
Taste:
Fruity/Sweet/Floral
Provided by:
BAR NO'AGE/Masamichi Itani

wooden banana
Recipe:
Birch sap 60ml/Clarified Banana Juice 45ml/Sandalwood Syrup1~2tsp/Frankincense Oil 1drop
Glass:
Rock Glass
Steps:
Mix all the ingredients in a glass with ice and stir well.
Taste:
Clean/Botanical/Light/Refreshing
Provided by:
Certin Bar/Shuhei Nomura

Woodland Tonic
Recipe:
Dark Tea Syrup 20ml / Japanese Orange Juice 60ml / Hot Radish A little amount of Grated One/Fever-Tree Tonic 40ml /Yuzu Peel
Glass:
Burgundy Wine Glass
Steps:
Shake all the ingredinest except Tonic. Strain it into a glass with ice.Top withToni. Garnishwith Dark Tea Leaves and Twist Yuzu Peel.
Taste:
Fruity/Refreshing/Complexity
Provided by:
Park Hotel Tokyo/Koji Nammoku

Winter Lemonade
Recipe:
sharab Red Sea 30ml/Yuzu Citrus Tea 130ml/Plain Sugar 1tsp/Dried Lemon, Mint
Glass:
Tumbler
Steps:
Mix all the ingredients except garnish and stir it well. Garnish with Dried Lemon and Mint.
Taste:
Refreshing/Tart/Complex
Provided by:
Low Non Bar

Giallo tivo
Recipe:
Mango Juice 30ml/shrb Lime & Junioer 40ml/Lime Juice 5ml/Yellow Paplica 1piece/Pinapple 1/10piece
Glass:
Rock Glass
Steps:
Put all the ingredients on a blender and then shake. Strain it into a glass.
Taste:
Fruit/Botanical/Sharp/Umami
Provided by:
XEX TOKYO/Habato Suzuki

Ginger Basil Limeade
Recipe:
Basil 6 leaves/Ginger 1 slice/Lime 1/8ea/Syrup 5ml/Water 90ml
Glass:
Wine Glass
Steps:
Put basil and ginger in mortar and crush with pestle. Squeeze lime and add syrup. Pour in 30ml water and mix well. Put ice in glass, and pour in mixture using strainer. Top up with water 90ml water and mix. Garnish with basil.
Taste:
Herbal/Spicy/Citrus
Provided by:
The Peninsula Tokyo / Mari Kamata

Ginger&Cascara Ice Tea
Recipe:
Coffee Cherry Tea 100ml/Ginger Syrup 20ml/Lime Juice 10ml
Glass:
Wine Glass
Steps:
Build all the ingredients in a glass with ice.
Taste:
Spice/Fruity/Tea
Provided by:
Spice/Fruity/Tea/Refreshing

Garden Cooler
Recipe:
Seedlip Garden 108 40ml/Grenadine Syrup 15 ml/Lemon Juide 10ml/Sugar Syrup 10ml/Apple Juice 50ml/Soda as needed/Lime 1/8ea
Glass:
Long Glass
Steps:
Shake all the ingredinets (except Lime). Pour it into a glass and top with Soda. Twist and put Lime.
Taste:
Herbal/Fruity/Refreshiing
Provided by:
Pusser’s New York Bar/Takamitsu Nasu

Grape Basil Smash
Recipe:
Fresh Grape Juice 45ml/Basil Leaves 5~6ea/Lime 1/8ea /Fever-Tree Mediterranean Tonic as needed
Glass:
Tumbler
Steps:
Crush Grape Juice and Basil in a glass. Add Crushed Ice and Twist Cut Lime. Top with Tonic and Garnish with Basil.
Taste:
Grape/Fruity/Basil/Herbal/Sweet/Light
Provided by:
Fever-Tree Japan Ambassador/Toshihiro Fukami

Grass Land
Recipe:
Shine Muscat 5e/NEMA Old Tom Gin 15ml/Fresh Grapefruit Juice 15ml/Coriander Seed 1tsp/Plain Sugar 1tsp
Glass:
Cocktail Glass
Steps:
Put all the ingredients in a mixer and shake it. Pour it into a glass.
Taste:
Spicy/Sweet/Fres
Provided by:
Low Non Bar

Gyokuro Gimlet
Recipe:
Gyokuro 50ml/Sansho Tonic Cordial 10ml/Fresh Lime Juice 5〜10ml/Simple Syrup 1〜2tsp
Glass:
Teacup
Steps:
Shake all the ingredients and stain it into a glass.
Taste:
Rich/Umami/Spice
Provided by:
Low Non Bar

Holiday Pomegranate Mojito
Recipe:
Mint Syrup 15ml/Lime 2pieces/Mint Leaves 10pieces/Pomegranate Juice 60ml/Lemonade 60ml/Soda 60ml/Pomegranate Seed/Mint Twig
Glass:
Collins Glass
Steps:
Put Mint Leaves, Lime and Mint Syrup in a glass. Add ice and Pour Lemonade and Pomegranate Juice. Top with Soda and garnish with Pomegranate Seed and Mint Twig.
Taste:
Sweet/Citrus/Herbal
Provided by:

Hot Not Toddy
Recipe:
Tea 210ml/Honey 7.5ml/Lemon Juice 5ml/Cinnamon 2g/Clove 2g/Nutmeg 2g/Lemon 1piece
Glass:
Mug
Steps:
Put Honey, Lemon Juice and spice into a warmed mug and Top with Tea and stir them. Granish with a Lemon.
Taste:
Sweet/Heavy/Citrus
Provided by:

Hana to Mikan to…~Orange Blo-Wa-ssom~
Recipe:
Japanese Oraneg1/2ea/Japanese Tea30ml/Orange Juice 15ml/Grapefruit Juice 15ml/Lemon Juice 5ml/Yuzu Jam(or Citrus Syrup/Made by clear Citrus and Japanese tea)
Glass:
Japanese Rock Glass
Steps:
Mix all the ingredients and Put it in a mixer. Shake it with Boston Shaker and Pour it into a glass. Put a big ice in it. Garnish with White eadible Flower and serve with Japanese Sweet and Japanese Orange.
Taste:
Citrus/Sweet/Bitter/Tannic
Provided by:
Bar Vie Lembranca/Shuji Akiya

Haskup&Pinapple
Recipe:
Frozen Haskap as needed/Frozen Pineapple as needed/Cranberry Juice 90ml/Sugar Syrup 10ml/Tea Syrup 15ml/Mineral Water as needed/Soy Lecithin as needed
Glass:
Goblet or Rock Glass
Steps:
Put the ingredients (except Tea Syrup, Mineral Water and Soy Lecithin) in a mixer. Strain it into a glass. Mix Tea Syrup, Mineral Water and Soy Lecithin and Whip it up. Put the whip on a glass.
Taste:
Fruit/Acid
Provided by:
the bar nano.gould./Kenichi Tomita

Home Made Natural Cola
Recipe:
Cola Syrup ゚30ml/Fresh Lime Juice 10ml/Soda ゙80ml/Lime 1slice *Cola Syrup:Lime 1ea/Lemon 1ea/Orange 1ea/Cinnamon 1.5g/Cardamon 2.5g/Clove ゙2.5g/Nutmeg ゙2g/Coriander 2.5g/Vanilla Essence 3〜4ml/Water 300ml/Granulated Sugar same amount as water
Glass:
Tumbler
Steps:
Shake all the ingredients except Soda. Pour it into a glass with ice. Top with Soda. Garnish with Lime Slice. *Cola Syrup: Boil all the ingredients except Granulated Sugar. Let t rest overnight. Strain it and Add Granulated Sugar while warming and melting.
Taste:
Spice/Complexity/Refreshing
Provided by:
LAMP BAR /Michito Kaneko

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

Herbal Ginger Sling
Recipe:
HAKKO GINGER 45ml/Herb Water(Lemon Grass, Rosemary, Thyme) 70ml/Dried Lemon, Rosemary
Glass:
Rock Glass
Steps:
Pour Herb Water and HAKKO GINGER into a glass with ice.Garnish with Rosemary and Dried Lemon.
Taste:
Spice/Sweet/Herbal
Provided by:
Low Non Bar

Hot Honey Moscowmule
Recipe:
Chrysanthemum tea 4g/Hot Water 150ml/Brown Sugar 2tsp/Moscowmule Syrup 10ml
Glass:
Mug
Steps:
Mix Tea nad Brown Sugar. Add Moscowmule Syrup and stir it lightly.
Taste:
Floral/Spicy/Sweet
Provided by:
Low Non Bar

Indian Charlotte
Recipe:
Chai Tea Syrup 10ml/Mango Juice 30ml/Milk 10ml/Cream 30ml/Orange Peel 2ea/Lemon Peel 1ea
Glass:
Martini Glass
Steps:
Crush Orange Peel and Lemon Peel in a shaker. Add the rest of the ingredients into a shaker and shake them well. Strain it into a glass.
Taste:
Fruity/Citrus/Creamy/Exotic
Provided by:
The Peninsula Tokyo : Peter Bar/Mitsuhiro Nakamura

Innocent Mapple~with an Apple and Map~
Recipe:
Apple 1ea/Jasmin Tea 250ml/Japanese Tea 150ml(Mix Sencha and Brown rice tea) /Lemon Juice 50ml/Apple Jam 100g/Yogurt 100g
Glass:
Coupe
Steps:
Put all the ingredients in a mixer. Make it whey-clarified. Strain it into a glass. Garnish with Apple.
Taste:
Fruit/Tea/Sweet/Bitter
Provided by:
Bar Vie Lembranca/Shuji Akiya

Japanese Italian punch
Recipe:
NEMA Standard Gin 500ml/Mascarpone Cheese 135g/Milk 100ml/Honey 170g/Lemon Juice 120ml/Shiso 10leaves/Mint10g
Glass:
Rock Glass
Steps:
Put all the ingredinets (except Milk) in a blender. Mix it with 50 degreees Milk. Wait until the separation. Stain it into a bottle and chille it well.
Taste:
Herbal/Citrus/Milky/Botanical
Provided by:
Certin Bar/Shuhei Nomura

Jeddah's Street Corner
Recipe:
Arabic Coffee(Powder) as needed/Concentrated Coffee(Non-sugar) 20ml/Espresso 40ml/Cola Syrup 5ml/Cranberry Juice 15ml/Goji Berry3ea
Glass:
Martini Glass
Steps:
Crush Goji Berry in a shaker. Shake all the ingredients (except Arabic Coffee). Strain it into a glass with Arabic Coffee Powderred rim.
Taste:
Exotic/Spicy/Coffee
Provided by:
The Peninsula Tokyo : Peter Bar/Mitsuhiro Nakamura

Jelly GB
Recipe:
Chopped Frozen Fruit Jelly 3spoon/Grenadine Syrup 5ml/Fever-Tree Ginger Beer as needed
Glass:
Wine Glass
Steps:
Add Diced Frozen Jelly and Grenadine Syrup into a glass. Top with Ginger Beer. Garnish with LimeSliceor Mint.
Taste:
Fruity/Sweet/Sweet/Ginger/Spicy
Provided by:
Fever-Tree Japan Ambassador/Toshihiro Fukami

Japanese citrus “non”sake
Recipe:
Non-alcoholic Liquor Laurel Special Free 60ml/Yuko Vinegar 10ml/Soda 50ml/Yuko(Yuzu) Peel
Glass:
Flute Glass
Steps:
Put all the ingredients into a continer. Put it into a Wine Glass. Add Soda and stir it slowly.Twist Yuko/Yuzu Peel.
Taste:
Fruity/Refreshing/Citrus/Mellow/Ginjo
Provided by:
emmy

Kissako
Recipe:
Macha 30ml/Passionfruit Syrup 10ml/Apple Juice 30ml/Lemon Juice 10ml/Ginger Slice 1ea
Glass:
Rock Glass
Steps:
Shake all the ingredients. Strain it into a glass with ice.
Taste:
Herbal/Fruity/Spicy
Provided by:
The Peninsula Tokyo : Peter Bar/Mitsuhiro Nakamura

Kaki Toddy
Recipe:
Persimmon Jam 10ml/Amaretto Syrup 1tsp/Blend Tea (roasted green tea x Kyobancha)150ml/Lemongrass 1ea
Glass:
Cup or Heat Resistant Glass
Steps:
Blend Roasted Green tea and Kyobancha with cut Lemongrass. Put all the ingredients in a glass and miw well.
Taste:
Tea/Fruity/Smoky
Provided by:
The Peninsula Tokyo : Peter Bar/Mitsuhiro Nakamura

komorebi
Recipe:
Kiwi 1ea/Kiwi Syrup゚ 10ml/Pineapple Juice 90m/Plain Yogurt as needed
Glass:
Wine Glass
Steps:
Put all the ingredinets. Pour it into a glass with ice. Put Yougurt on a surface. Garnish with Rosemarry and Spoon.
Taste:
Fruity/Sweet/Silky
Provided by:
Bar Artemisia/Tetsuo Saito

Lime Rickey
Recipe:
Lime Juice 60ml/Sugar Syrup 30ml/Soda 90ml/Lime 1piece
Glass:
Collins Glass
Steps:
Pour Syrup, Lime Juice and Soda into a glass with ice. Garnish with a piece of lime.
Taste:
Light/Sweet/Citrus
Provided by:

Low-Non-Bar
Recipe:
Mixberry Pure 45ml/Grapefruit Juice 30ml/Lemon Juice 5ml/Lemon Juice 5ml/Red Paplica 1piece/shrb Orange & Ginger 45ml
Glass:
Cocktail Glass
Steps:
Put all the ingredients except shrb on a mixer. Strain them into the other cup. Top with shrb, Stir it gently and Pour it to a glass.
Taste:
Fruit/Botanical/Heavy
Provided by:
Low Non Bar

Like a Virgin
Recipe:
Seedlip Garden 50 ml/Marmelade 1bsp/lemon juice 25 ml/liquorice syrup 15 ml/greapfruit juice 5 ml/Kaffir lime leave 2ea
Glass:
Coupette
Steps:
Shake all the ingredients and strain it into a glass.
Taste:
Fruit/Herbal/Sweet/Spice
Provided by:
Paradiso/Giacomo Giannotti

Lavender & mixberry shrub cocktails
Recipe:
Lavender Syrup 30ml/Mixberry Shrub 15ml/Fresh Lemon Juice 10ml/Butterfly Pea Soda as needed
Glass:
Flute Glass
Steps:
Shake all the ingrediennts except Butterfly Pea. Top with Butterfly Pea Soda. Garnish with two bunches of Dry Lavender.
Taste:
Herbal/Floral/Citrus
Provided by:
Ryukyu mixology style bar alchemist /Tomoaki Nakamura

Like a Virgin
Recipe:
NEMA Absinthe45ml/Orange Marmalade Jam2tsp/Fresh Grape Fruit Juice10ml/Fresh Lemon Juice10ml/Kaffir Lime Leave 1ea
Glass:
Wine Glass
Steps:
Shake all the ingredients. Strain it into a glass.
Taste:
Refreshing/Mellow/Sweet
Provided by:
Low Non Bar

Mock Coke
Recipe:
Fevertree Gnger Beer 60ml/Fevertree Ginger Ale 60ml/Orange Juice 30ml/Hoji-cha leaves 2g/Star Anise 1.5g/Cardamom 0.2g/Cinnamon 3g/Clove 0.5g/Lemon Peel as needed/Lime Peel as needed/Dry Lemon 1slice/Artemisia abrotanum 1piece
Glass:
Cocktail Glass
Steps:
Put all the spices in a bowl and crush them. Put them into a carbonated shaker and add Hoji-cha, Lemon Peel and Lime Peel. Pour Orange Juice and Fevertree. Carbonated and shake well. Strain it into a glass. Garnish with Dry Lemon Slice and Artemisia.
Taste:
Refreshing/Citrus/Spicy
Provided by: