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