Mocktail Recipe Lab


RecipeBarley Tea 80ml/Aka-shiso Awabancha(Vacuum extract) 40ml/Coconut Syrup 1tsp/Smoked Sakura Chip/Ho-Shiso

GlassChampagne Coupe

StepsShake all the ingredietns (except Sakura Chip). Smoke Sakura Chip and Add the smoked flavour. Shake it with ice. Strain it into a glass. Garnish with Ho-Shico.


Provided byBAR NO'AGE/Masamichi Itani

Umami Virgin Mary 

RecipeNEMA Whisky 45ml/Fresh fruit Tomato 1ea/Tomato Juice 60ml/Fresh Lemon Juice 5ml/Shiitake mushroom Tea Powder 1/2tsp/Black Truffle Salt as needed/Basil 1

GlassCocktail Glass

StepsPut all the ingredients in a blender and Throw it. Pour it into a glass with black truffle salt on the rim. Garnish with Basil. Sprinkle Black Truffle (and pepper and spices, if you want)


Provided byLow Non Bar

Ume & Shekwasha 

RecipeUme syrup 10ml/Shekwasha 1ea/Soda full up


StepsPut ice in glass, then pour in Ume syrup. Squeeze in Shekwasha over strainer. Top up with soda.


Provided byThe Peninsula Tokyo / Mari Kamata


RecipeSweet Apple Juice 65ml/Spiced Cinnamon Syrup゚ 20ml/Fresh Lime Juice 15ml/Egg White 20ml/Granulated Sugar *Spiced Cinnamon Syrup: Crushed Whole Cinnamon 65g/Whole Nutmeg 2ea/Clove 7g/Sugar 750g/Water 750ml


StepsPut all the ingredients in a shaker and Whip it with a hand blender. Shake it and Strain it into a glass. Sprinkle Granulated Sugar on the surface and roast until it get burned. Chill the rim of the glass with ice.


Provided byAngel's Share NY/Takuma Watanabe



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