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
Steps：Put all the ingredients in a blender and Shake it. Strain it twice and pour it into a glass/ Garnish with Dried Hibiscus.
Provided by：The Bar Sazerac／Yasuhiro Yamashita
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
Steps：Melt VALGHONA with Hot Milk. Add the other ingredient (except Parmigiano) and Shake. Pour it into a glass and put grated Parmigiano.
Pear Peat Malt
Recipe：NEMA Whisky 7ml／Assam Syrup 1/2tsp／Pear Puree 20ml／Tonic Water 50ml／Lemon Peel
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.
Pink Grapefruit & Thyme
Recipe：Lime 1/8ea／Pink grapefruits juice 100ml／Thyme 2 stalks／Salt a little
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.
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
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.
Recipe：Pineapple as needed／Calpis 30ml／Mineral Water 100ml／Dill as needed／Black Pepper
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.
Recipe：Kyoho 90g／Amazake 40ml／Soda 40ml／Fresh Basil *Amazake should be a smooth style.
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.