Mocktail Recipe Lab
cacao pulp fizz
Recipe：Cacao Pulp 30g／Cacao Vinegar 15ml／Citric Acid Solution 10ml（Citric Acid／Water）／Cacao Pulp Syrup ゚5ml／Passion Fruit Puree 3ml／Soda 80ml
Glass：Cacao Pot
Steps：Shake all the ingredients except Soda. Pour it to a pot with ice. Top with Soda.
Taste：Fruity/Refreshing/Cacao
Provided by：mement mori／Shuzo Nagumo
Cacao Pulp Mimoza
Recipe：Cacao Pulp 50g／Cacao Syrup(or Sugar Syrup) 10ml／Non-alcohol Sparkling 60ml
Glass：Flute Glass
Steps：Mix and Stir all the ingredients in a glass.
Taste：Citrus/Fruit/Refreshing/Lychee/Passionfruit
Celery Salt Bubble
Recipe：Celery 20g／Nema Standard Gin 15ml／Grapefruit Juice 40ml／Lemon 5ml／Simple Syrup 1tsp
Glass：Wine Glass
Steps：Put all the ingredients in a mixer and Shake it. Strain it twice and Pour it into a glass. Garnish with Cerely Leaves and Salt water bubble(* Salt 3g／Soy Lecithin Powder／Water as needed) .
Taste：Vegetable/Citrus/Botanical
Provided by：The Bar Sazerac／Yasuhiro Yamashita
Chai Cooler
Recipe：Monin Chai Syrup 20ml／Monin Raspberry Syrup 20ml／Fresh Lime Juice 20ml／Ginger Ale as needed（full up）
Glass：Rock Glass
Steps：Shake all the ingredients (except Ginger Ale). Pour it into a glass with ice. Top with Ginger Ale and stir.Garnish with Lime Peel.
Taste：Spice/Fruity/Bitter
Chai Milk Tea??
Recipe：Cinnamon 2Sticks／Allspice Powder 5g／Cardamom Powder 5g／Coriander 5g／Clove 5g／Japanese Black Tea Leaves 20g／Hot Water 100ml／Milk 400ml／White Sugar 80g／Lemon Juice 30ml
Glass：Rock Glass
Steps：Mix Spices, Japanese Black Tea Leaves and Hot Water in a bag and Steam them for three minutes. Add Milk and Warm it in a 60 degrees hot water with a low temperature cooker for two hours. Add White Sugar and Lemon Juice and mix well. Strain them in a bottle. Pour it into a glass with ice.
Taste：Spice/Medium/Milky
Provided by：Bar No.／荻島渉
Chervil Lemon
Recipe：Chervil 2 stalks／Lemon juice 10ml／Syrup 10ml／All spice powder a little／Soda full up
Glass：Rock Glass
Steps：Crush chervil in mortar. Add lemon juice, syrup, all spice powder and mix. Put ice in glass, and pour in the mixture. Top up with soda and mix. Garnish with lemon slice and chervil.
Taste：Spicy/Herbal/Refreshing
chikyu
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
Glass：Rock Glass
Steps：Put all the ingredinets (except soda) in a blender. Strain it into a Tumber. Top with Soda
Taste：Refreshing/Woody/Herbal/Acid/Bitter/Citrus
Chocolate Twitter
Recipe：NEMA Absinthe 30ml／Chocolate Syrup 25ml／Cream 60ml／Egg Yolk 1
Glass：Tumbler
Steps：Shake all the ingredients and pour it into a glass with ice. Put a sliced Nutmeg on it.
Taste：Herbal/Sweet
Cielo
Recipe： Fevertree Mediterranean Tonic as needed／Citrus Olive Oil Espuma as needed／Black pepper as needed
Glass：Tumbler
Steps：Pour Fevertree into a glass with ice. Put Espuma on it. Sprinkle Black pepper.
Taste：Refreshing/Spicy/Mellow
“Chura”toga Cooler
Recipe：Straight Shikuwasa Juice 20ml／Fever-Tree Ginger Beer as needed／Lime Chip
Glass：Copper Mug
Steps：Pour Shikuwasa Juice into a glass with ice. Top with Ginger Beer.Garnish with Lime Chip and Okinawan Chile Pepper.
Taste：Citrus/Refreshing/Light/Ginger/Spicy
Cinderella
Recipe：Lemon Juice 30ml／Orange Juice 30ml／Pineapple Juice 30ml／Ginger Ale(or Soda) 60ml／Grenadine Syrup 1ml／Orange 1slice
*if you want, you can add 2ml of Angostura bitters
Glass：Collins Glass
Steps：Mix Juice, Syrup and Bitters. Shake well. Pour it into a glass with ice. Top with Ginger Ale or Soda.
Taste：Sweet/Bitter/Fruity
Citrusnow
Recipe：Mascarpone Cheese 1spoon／Soy Milk 30ml／Fresh Crean 30ml／Lemon Myrtle Syrup 15ml／Orange Juice 30ml／Lemon Juice 10ml／Citric Acid a little
Glass：Cocktail Glass
Steps：Put a all the ingredient in a mixer with a little ice. Pour it into a glass. Spinkle Dried Orange Slice, Orange Powder and Coffee Powder.
Taste：Fruit/Acid/Citrus
Coco Passion
Recipe：VALRHONA JIVARA LACTEE 30g／Hot Milk 50ml／Sicoly Passionfruit Puree 15ml／Sugar Syrup 15ml／Coconut Espuma as needed／Dry Pine 1piece *Coconut Espuma：Coconut Puree 150g／Water 60ml／Granuated Sugar 45g
Glass：Rock Glass
Steps：Melt VALRHONA with Hot Milk. Add all the ingredient (except Coconut Milk) and Shake. Pour it into a glas. Put Coconut Espuma on it ad garnish with Dry Pine.
Taste：Tropical/Cacao/Sweet/Nutty
Coffee Berry Squash
Recipe：Espresso 30ml／TOQUE BLANCHE CASSIS 10ml／Grapefruit Juice 20ml／Symple Syrup 15ml／Soda as needed
Glass：Tumbler
Steps：Put all the ingredients into a glass. Add Crushed Ice. Top with Soda.
Taste：Refreshing/Clean/Fizzy/Coffee
Provided by：Bar Tigrato／Yusuke Takamiya
Cucumber Cooler
Recipe：Cucumber 2cm／Mint 5 leaves／Lemon 1/8ea／Syrup 5ml／Soda full up
Glass：Tumbler
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.
Taste：Refreshing/Herbal/Vegetable
Cucumber Elderflower
Recipe：Cucumber 1/8ea／Elderflower cordial 10ml／Tonic water full up
Glass：Rock Glass
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.
Taste：Floral/Refreshing/Bitter