Mocktail Recipe Lab

Apple & Cerely Normandy Spritzer 

RecipeApple & Dill Water 60ml/Celery 1/2ea/Citrus Vinegar 10ml/Honey 10ml/Soda 45ml

GlassFlute Glass

StepsPut all the ingredients (except Soda) in a mixer and Strain it. Stir it in a mixing glass and pour it into a glass and Top with Soda.

TasteFruit/Botanical/Refreshing/Citrus

Provided byLow Non Bar

Almond Flower Lemonade 

RecipeAlmond Flower Syrup 25ml/Fresh Lemon Juice 35ml/Soda Water Top

GlassHighball

StepsCombine syrup and lemon juice in shaker. Shake hard and fast for 10 seconds. Double Strain into glass over ice. Top with soda. Garnish with a thin lemon slice.

TasteCitrusy/Floral/Refreshing/Long

Provided byThree Sheets London

Basil & Shiso 

RecipeBasil 4 leaves/Shiso 1 leaf/Lime juice 10ml/Syrup 5ml/Flavored Soda full up (recommended lemon flavored soda)

GlassTumbler

StepsCrush basil and Shiso in mortar. Add lime juice and syrup, mix, then pour into shaker. Add ice and shake. Put ice in glass, and pour in the mixture using strainer. Top up with soda, and mix. Garnish with basil and Shiso.

TasteRefreshing/Herbal/Botanical

Provided byThe Peninsula Tokyo / Mari Kamata

Cucumber Cooler 

RecipeCucumber 2cm/Mint 5 leaves/Lemon 1/8ea/Syrup 5ml/Soda full up

GlassTumbler

StepsCrush cucumber and mint. Squeeze in lemon and add syrup. Pour mixture into glass, and add ice. Top up with Soda and mix. Garnish with cucumber and mint.

TasteRefreshing/Herbal/Vegetable

Provided byThe Peninsula Tokyo / Mari Kamata

Cucumber Elderflower 

RecipeCucumber 1/8ea/Elderflower cordial 10ml/Tonic water full up

GlassRock Glass

StepsMix cucumber and elderflower cordial in a blender. Put ice in glass, pour in the mixture using strainer. Top up with tonic water and mix. Garnish with cucumber.

TasteFloral/Refreshing/Bitter

Provided byThe Peninsula Tokyo / Mari Kamata

chikyu 

RecipeVetiver Cordial 30ml/Japanese Ginger 1/4piece/Vanilla Essence 1~2drop/Sonic as needed/Grapefruit Zest 1ml *Vetiver Cordial:Vetiver 10g/Water 250ml/Sugar 150g/Citric Acid 16g

GlassRock Glass

StepsPut all the ingredinets (except soda) in a blender. Strain it into a Tumber. Top with Soda

TasteRefreshing/Woody/Herbal/Acid/Bitter/Citrus

Provided byThe Certain Bar/Shuhei Nomura

Elderflower Mojito 

RecipeElderflower Syrup 30ml/Lime Juice 10ml/Fevertree Premium Soda 45ml/Mint Leaves as needed

GlassTumbler

StepsPut All the ingredients in a glass and build. Put a straw.

TasteSweet/Herbal/Botanical/Citrus/Sharp

Provided byBar&Chocolate Cacaotail/Yosuke Hagihara

Fennel Orange 

RecipeFennel seed 10ea/Orange juice 90ml/Orange oleo ssacharum syrup* 1tsp/Orange peel 1ea *Place orange peel in container, and cover with 100g sugar. Keep at room temperature for a day. Once sugar dissolves, strain mixture.

GlassTumbler

StepsCrush fennel seeds in mortar. Add orange juice and let it rest for 1-2 hours. Put ice in glass, and pour in the mixture using strainer. Add syrup and top up with ginger ale, then mix. Garnish with orange peel.

TasteCitrus/Botanical

Provided byThe Peninsula Tokyo / Mari Kamata

Flower Dance 

RecipeNEMA Gin 30ml/White Peach 1/2ea or Peach Puree/Grapefruit 15ml/Cold Brew Lavender Tea 10ml/Drop let's sweet violets 2drop

GlassCocktail Glass

StepsPut all the ingredients in a blender. Shake it with Boston Shaker. Pour it into a glass.

TasteFruity/Flower

Provided byLow Non Bar

Ginger Basil Limeade 

RecipeBasil 6 leaves/Ginger 1 slice/Lime 1/8ea/Syrup 5ml/Water 90ml

GlassWine Glass

StepsPut 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.

TasteHerbal/Spicy/Citrus

Provided byThe Peninsula Tokyo / Mari Kamata

Holiday Pomegranate Mojito 

RecipeMint Syrup 15ml/Lime 2pieces/Mint Leaves 10pieces/Pomegranate Juice 60ml/Lemonade 60ml/Soda 60ml/Pomegranate Seed/Mint Twig

GlassCollins Glass

StepsPut 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.

TasteSweet/Citrus/Herbal

Lavender & mixberry shrub cocktails  

RecipeLavender Syrup 30ml/Mixberry Shrub 15ml/Fresh Lemon Juice 10ml/Butterfly Pea Soda as needed

GlassFlute Glass

StepsShake all the ingredients except Butterfly Pea. Top with Butterfly Pea Soda. Garnish with two bunches of Dry Lavender.

TasteHerbal/Floral/Citrus

Provided byRyukyu mixology style bar alchemist  /Tomoaki Nakamura

Rose Garden 

RecipeNEMA  Standard Gin 30ml/Fresh Lime Juice 5ml/Fever-Tree Elderflower Tonic as needed

GlassCollins Glass

StepsPour all the ingredients into a tumbler. Garnish with Cucumber Slice and Bell rose.

TasteRefreshing/Floral/Botanical

Provided byLow Non Bar

Rosemary Mint Lemonade 

RecipeRosemary 2cm/Mint 5 leaves/Lemon 1/4ea/Syrup 5ml/Soda as needed

GlassWine Glass

StepsCrush 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.

TasteHerbal/Refreshing

Provided byThe Peninsula Tokyo / Mari Kamata

Sakura Drop 

RecipeSakura Syrup 10ml/Almond Syrup 5ml/Acerola Juice 60ml/Lemon Juice 10ml/Non-alcoholic Rosemary Bitters 2dash

GlassMartini Glass

StepsShake all the ingredients. Pour it into a glass with sugared rim.

TasteFloral/Herbal/Sweet/Bitter

Provided byThe Peninsula Tokyo : Peter Bar/Mitsuhiro Nakamura

shell ginger & basil cocktails  

RecipeShell Ginger Syrup 20ml/Sweet Basil 18ea/Fresh Lemon Juice 10ml/Tonic 30ml/Soda 30ml

GlassCocktail Glass

StepsPut all the ingredients in a blender. Shake it with Carbonated Shaker. Strain it into a glass. Garnish with Lemon Peel.

TasteHerbal/Citrus/Sharp

Provided byRyukyu mixology style bar alchemist  /Tomoaki Nakamura

Smash Lemonade with green shiso & golden kiwi 

RecipeGolden Kiwi 1ea/Green Shiso 2ea/Lemon zest 15ml/Honey 15ml/Water 100ml/Green Shiso 1ea/Lemon Slice 1ea

GlassRock Glass

StepsPut 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.

TasteFruit/Botanical/Herbal/Fresh

Provided byDrink Stylist / Kyuhei Saito

Sober sides 

RecipeJuniper Champagne Cordial 30ml/White Grape Juice 40ml/Spearmint  2 bunch/Soda 50ml/Cinnamon Stick

GlassChampagne Coupe

StepsShake all the ingredients except Soda and Cinnamon Stick. Strain 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.

TasteRefreshing/Fruity/Herbal

Provided byPark Hotel Tokyo/Koji Nammoku

SOU 

Recipeshrb Original 60ml/Mint as needed/Ao jiso 2 pieces/Sugar Syrup 10ml/Lime Juice 5ml/ Soda as needed

GlassTumbler

StepsCrush all ingredients in a glass. Add crushed ice twice. Garnish with Ao-jiso, Mint ad Dry Lemon.

TasteBotanical/Light/Sharp/Acid/Herbal

Provided byLow Non Bar

Summer Botanical Singapore sling 

RecipeNon-alcoholic Amaro 20ml/Botanical Water 20ml/Fresh Pineapple 1/8/Lime Juice 5ml/Soda 30ml

GlassFlute Glass

StepsCrush 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.

TasteRefreshing/Spice/Fruit

Provided byLow Non Bar

Tarragon Calpis Soda 

RecipeTarragon 10 leaves/Calpis 30nl/Soda full up

GlassTumbler

StepsPut 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.

TasteBotanical/Complexity

Provided byThe Peninsula Tokyo / Mari Kamata

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