Mocktail Recipe Lab 

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nolky’s mission is to bring together mocktail recipes from around the world.
 
Be part of our journey by sharing your original recipe with us. 

Thank you so much
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:

Low Non Bar