Almond Flower Lemonade 
Recipe：Almond Flower Syrup 25ml／Fresh Lemon Juice 35ml／Soda Water Top
Glass：Highball
Steps：Combine 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.
Taste：Citrusy/Floral/Refreshing/Long
Provided by：Three Sheets London

Apple & Cerely Normandy Spritzer 
Recipe：Apple & Dill Water 60ml／Celery 1/2ea／Citrus Vinegar 10ml／Honey 10ml／Soda 45ml
Glass：Flute Glass
Steps：Put 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.
Taste：Fruit/Botanical/Refreshing/Citrus
Provided by：Low Non Bar

Basil ＆ Shiso　
Recipe：Basil 4 leaves／Shiso 1 leaf／Lime juice 10ml／Syrup 5ml／Flavored Soda full up (recommended lemon flavored soda)
Glass：Tumbler
Steps：Crush 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.
Taste：Refreshing/Herbal/Botanical
Provided by：The Peninsula Tokyo /　Mari Kamata

Cucumber Cooler　
Recipe：Cucumber 2cm／Mint 5 leaves／Lemon 1/8ea／Syrup 5ml／Soda full up
Glass：Tumbler
Steps：Crush 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.
Taste：Refreshing/Herbal/Vegetable
Provided by：The Peninsula Tokyo /　Mari Kamata

Cucumber Elderflower　
Recipe：Cucumber 1/8ea／Elderflower cordial 10ml／Tonic water full up
Glass：Rock Glass
Steps：Mix 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.
Taste：Floral/Refreshing/Bitter
Provided by：The Peninsula Tokyo /　Mari Kamata

chikyu 
Recipe：Vetiver 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
Glass：Rock Glass
Steps：Put all the ingredinets (except soda) in a blender. Strain it into a Tumber. Top with Soda
Taste：Refreshing/Woody/Herbal/Acid/Bitter/Citrus
Provided by：The Certain Bar／Shuhei Nomura

Elderflower Mojito 
Recipe：Elderflower Syrup 30ml／Lime Juice 10ml／Fevertree Premium Soda 45ml／Mint Leaves as needed
Glass：Tumbler
Steps：Put All the ingredients in a glass and build. Put a straw.
Taste：Sweet/Herbal/Botanical/Citrus/Sharp
Provided by：Bar&Chocolate Cacaotail／Yosuke Hagihara

Fennel Orange　
Recipe：Fennel 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.
Glass：Tumbler
Steps：Crush 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.
Taste：Citrus/Botanical
Provided by：The Peninsula Tokyo /　Mari Kamata

Flower Dance 
Recipe：NEMA Gin 30ml／White Peach 1/２ea or Peach Puree／Grapefruit 15ml／Cold Brew Lavender Tea 10ml／Drop let's sweet violets 2drop
Glass：Cocktail Glass
Steps：Put all the ingredients in a blender. Shake it with Boston Shaker. Pour it into a glass.
Taste：Fruity/Flower
Provided by：Low Non Bar

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

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

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

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 ingredients 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

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

Rosemary Mint Lemonade　
Recipe：Rosemary 2cm／Mint 5 leaves／Lemon 1/4ea／Syrup 5ml／Soda as needed
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/Refreshing
Provided by：The Peninsula Tokyo /　Mari Kamata

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

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