Mocktail Recipe Lab
Apple & Cerely Normandy Spritzer
Recipe：Apple & Dill Water 60ml／Celery 1/2ea／Citrus Vinegar 10ml／Honey 10ml／Soda 45ml
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.
Almond Flower Lemonade
Recipe：Almond Flower Syrup 25ml／Fresh Lemon Juice 35ml／Soda Water Top
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.
Basil ＆ Shiso
Recipe：Basil 4 leaves／Shiso 1 leaf／Lime juice 10ml／Syrup 5ml／Flavored Soda full up (recommended lemon flavored soda)
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.
Recipe：Cucumber 2cm／Mint 5 leaves／Lemon 1/8ea／Syrup 5ml／Soda full up
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.
Recipe：Cucumber 1/8ea／Elderflower cordial 10ml／Tonic water full up
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.
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
Steps：Put all the ingredinets (except soda) in a blender. Strain it into a Tumber. Top with Soda
Recipe：Elderflower Syrup 30ml／Lime Juice 10ml／Fevertree Premium Soda 45ml／Mint Leaves as needed
Steps：Put All the ingredients in a glass and build. Put a straw.
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.
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.
Recipe：NEMA Gin 30ml／White Peach 1/２ea or Peach Puree／Grapefruit 15ml／Cold Brew Lavender Tea 10ml／Drop let's sweet violets 2drop
Steps：Put all the ingredients in a blender. Shake it with Boston Shaker. Pour it into a glass.
Ginger Basil Limeade
Recipe：Basil 6 leaves／Ginger 1 slice／Lime 1/8ea／Syrup 5ml／Water 90ml
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.
Holiday Pomegranate Mojito
Recipe：Mint Syrup 15ml／Lime 2pieces／Mint Leaves 10pieces／Pomegranate Juice 60ml／Lemonade 60ml／Soda 60ml／Pomegranate Seed／Mint Twig
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.
Lavender & mixberry shrub cocktails
Recipe：Lavender Syrup 30ml／Mixberry Shrub 15ml／Fresh Lemon Juice 10ml／Butterfly Pea Soda as needed
Steps：Shake all the ingredients except Butterfly Pea. Top with Butterfly Pea Soda. Garnish with two bunches of Dry Lavender.
Recipe：NEMA Standard Gin 30ml／Fresh Lime Juice 5ml／Fever-Tree Elderflower Tonic as needed
Steps：Pour all the ingredients into a tumbler. Garnish with Cucumber Slice and Bell rose.
Rosemary Mint Lemonade
Recipe：Rosemary 2cm／Mint 5 leaves／Lemon 1/4ea／Syrup 5ml／Soda as needed
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.
Recipe：Sakura Syrup 10ml／Almond Syrup 5ml／Acerola Juice 60ml／Lemon Juice 10ml／Non-alcoholic Rosemary Bitters 2dash
Steps：Shake all the ingredients. Pour it into a glass with sugared rim.
shell ginger & basil cocktails
Recipe：Shell Ginger Syrup 20ml／Sweet Basil 18ea／Fresh Lemon Juice 10ml／Tonic 30ml／Soda 30ml
Steps：Put all the ingredients in a blender. Shake it with Carbonated Shaker. Strain it into a glass. Garnish with Lemon Peel.
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
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.
Provided by：Drink Stylist / Kyuhei Saito
Recipe：Juniper Champagne Cordial 30ml／White Grape Juice 40ml／Spearmint 2 bunch／Soda 50ml／Cinnamon Stick
Steps：Shake 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.
Recipe：shrb Original 60ml／Mint as needed／Ao jiso 2 pieces／Sugar Syrup 10ml／Lime Juice 5ml／ Soda as needed
Steps：Crush all ingredients in a glass. Add crushed ice twice. Garnish with Ao-jiso, Mint ad Dry Lemon.
Summer Botanical Singapore sling
Recipe：Non-alcoholic Amaro 20ml／Botanical Water 20ml／Fresh Pineapple 1/8／Lime Juice 5ml／Soda 30ml
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.
Tarragon Calpis Soda
Recipe：Tarragon 10 leaves／Calpis 30nl／Soda full up
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.