Mocktail Recipe Lab
Paprika non sour
Recipe：Paprika 15g／Jasmin Tea infused with Cranberry 40ml／NEMA Standard Gin 15ml／Lemon 10ml／Simple Syrup 1tsp／Egg White 1ea
Glass：Cocktail Glass
Steps：Put all the ingredients in a blender and Shake it. Strain it twice and pour it into a glass/ Garnish with Dried Hibiscus.
Taste：Vegetabel/Tea/Botanical
Provided by：The Bar Sazerac／Yasuhiro Yamashita
Parmigiano Almond
Recipe：VALRHONA JIVARA LACTEE 25g／Hot Milk 25g／Almond praline syrup 30g／Sea Salt A little／Parmigiano Reggiano as needed *Almond Praline Syrup：Almond Dice 100g／Granuated Sugar 270g／Water 320ml
Glass：Rock Glass
Steps：Melt VALGHONA with Hot Milk. Add the other ingredient (except Parmigiano) and Shake. Pour it into a glass and put grated Parmigiano.
Taste：Cheese/Cacao/Sweet/Nutty
Pear Peat Malt
Recipe：NEMA Whisky 7ml／Assam Syrup 1/2tsp／Pear Puree 20ml／Tonic Water 50ml／Lemon Peel
Glass：Wine Glass
Steps：Shake NEMA, Syrup and Pear Puree. Our it into a Wine Glass with a piece of ice. Add Tonic and stir it well. Twist a Lemon Peel.
Taste：Smoky/Fruity/Refreshing/Citrus
Provided by：emmy
Pink Grapefruit & Thyme
Recipe：Lime 1/8ea／Pink grapefruits juice 100ml／Thyme 2 stalks／Salt a little
Glass：Tumbler
Steps：Wet glass rim with grapefruit, and coat with salt. Add in 2 stalks of thyme and crush gently. Add ice, then pour in lime juice and pink grapefruit juice.
Taste：Herbal/Refreshing
Purple Corn Wine
Recipe：Purple Corn 250ml／Raspberry 40g／Blueberry 40g／Raisin 200g／Cinnamon 5g／Clove 6ea／Matcha 5tsp／Dried Mushroom 20g／Cacao Nib 40g／Black Pepper 20ea／Water 2000ml
Glass：Wine Glass
Steps：Put all berries, nibs and water in a mixer. Add the resst of the ingredients and boil them for 30mins. Strain it into a glass.
Taste：Full-bodies/Berry/Spice
Piña Hierbas
Recipe：Pineapple as needed／Calpis 30ml／Mineral Water 100ml／Dill as needed／Black Pepper
Glass：Goblet
Steps：Heat Pineapple, Calpis, Mineral Water and Dill up and chill them. Strain it into a glass with ice. Garnish Dill and spinkle Black Pepper.
Taste：Fruity/Herbal/Mellow
Provided by：emmy
Pure Sweet
Recipe：Kyoho 90g／Amazake 40ml／Soda 40ml／Fresh Basil *Amazake should be a smooth style.
Glass：Goblet
Steps：Crush Kyoho with its skin and strain it into a glass with ice. Add Amazake, Kyoho Juice and Soda (follow its order.) Garnish Fresh Basil.
Taste：Fruity/Herbal/Sweet
Provided by：emmy