Mocktail Recipe Lab


Cacao Fruit 

RecipeCacaoo Pulp 45ml/Whey 60ml/Grapefruit Juice 1/4/Cacao nibs as needed/Rock Salt as needed


StepsShake all the ingredients into a glass with ice. Garnish Cacao nibs and Rock Salt.


Provided by:emmy

cacao pulp fizz 

RecipeCacao Pulp 30g/Cacao Vinegar 15ml/Citric Acid Solution 10ml(Citric Acid/Water)/Cacao Pulp Syrup ゚5ml/Passion Fruit Puree 3ml/Soda 80ml

GlassCacao Pot

StepsShake all the ingredients except Soda. Pour it to a pot with ice. Top with Soda.


Provided by:mement mori/Shuzo Nagumo

Cacao Pulp Mimoza 

RecipeCacao Pulp 50g/Cacao Syrup(or Sugar Syrup) 10ml/Non-alcohol Sparkling 60ml

GlassFlute Glass

StepsMix and Stir all the ingredients in a glass.


Provided byBar&Chocolate Cacaotail/Yosuke Hagihara

Celery Salt Bubble 

RecipeCelery 20g/Nema Standard Gin 15ml/Grapefruit Juice 40ml/Lemon 5ml/Simple Syrup 1tsp

GlassWine Glass

StepsPut 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) .


Provided byThe Bar Sazerac/Yasuhiro Yamashita

Chai Cooler 

RecipeMonin Chai Syrup 20ml/Monin Raspberry Syrup 20ml/Fresh Lime Juice 20ml/Ginger Ale as needed(full up)

GlassRock Glass

StepsShake all the  ingredients (except Ginger Ale). Pour it into a glass with ice. Top with Ginger Ale and stir.Garnish with Lime Peel.


Provided byBAR Nekomata-ya/Hirohito Arai

Chai Milk Tea?? 

RecipeCinnamon 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

GlassRock Glass

StepsMix 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.


Provided byBar No./荻島渉

Chervil Lemon  

RecipeChervil 2 stalks/Lemon juice 10ml/Syrup 10ml/All spice powder a little/Soda full up

GlassRock Glass

StepsCrush 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.


Provided byThe Peninsula Tokyo / Mari Kamata


RecipeVetiver 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

GlassRock Glass

StepsPut all the ingredinets (except soda) in a blender. Strain it into a Tumber. Top with Soda


Provided byThe Certain Bar/Shuhei Nomura

Chocolate Twitter 

RecipeNEMA Absinthe 30ml/Chocolate Syrup 25ml/Cream 60ml/Egg Yolk 1


StepsShake all the ingredients and pour it into a glass with ice. Put a sliced Nutmeg on it.


Provided byCocktail Bar Nemanja/Hojo Tomoyuki


Recipe: Fevertree Mediterranean Tonic as needed/Citrus Olive Oil Espuma as needed/Black pepper as needed


StepsPour Fevertree into a glass with ice. Put Espuma on it. Sprinkle Black pepper.


Provided by:Low Non Bar

“Chura”toga Cooler 

RecipeStraight Shikuwasa Juice 20ml/Fever-Tree Ginger Beer as needed/Lime Chip

GlassCopper Mug

StepsPour Shikuwasa Juice into a glass with ice. Top with Ginger Beer.Garnish with Lime Chip and Okinawan Chile Pepper.


Provided byFever-Tree Japan Ambassador/Toshihiro Fukami 


RecipeLemon 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

GlassCollins Glass

StepsMix Juice, Syrup and Bitters. Shake well. Pour it into a glass with ice. Top with Ginger Ale or Soda.



RecipeMascarpone Cheese 1spoon/Soy Milk 30ml/Fresh Crean 30ml/Lemon Myrtle Syrup 15ml/Orange Juice 30ml/Lemon Juice  10ml/Citric Acid a little

GlassCocktail Glass

StepsPut 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.


Provided bythe bar nano.gould./Kenichi Tomita

Coco Passion 

RecipeVALRHONA 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

GlassRock Glass

StepsMelt 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.


Provided byBar&Chocolate Cacaotail/Yosuke Hagihara

Coffee Berry Squash 

RecipeEspresso 30ml/TOQUE BLANCHE CASSIS 10ml/Grapefruit Juice 20ml/Symple Syrup 15ml/Soda as needed


StepsPut all the ingredients into a glass. Add Crushed Ice. Top with Soda.


Provided byBar Tigrato/Yusuke Takamiya

Cucumber Cooler 

RecipeCucumber 2cm/Mint 5 leaves/Lemon 1/8ea/Syrup 5ml/Soda full up


StepsCrush 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.


Provided byThe Peninsula Tokyo / Mari Kamata

Cucumber Elderflower 

RecipeCucumber 1/8ea/Elderflower cordial 10ml/Tonic water full up

GlassRock Glass

StepsMix 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.


Provided byThe Peninsula Tokyo / Mari Kamata