Pasteurizing juice/cocktail

Hi everyone! Long time lurker, first time posting.

I want to try bottling cocktails using fresh juice and im wondering what temperature and time length to do so. Im thinking it could be similar to cider or soda in that i could use a hot bath approach. (Using ingredients like vodka, lime, lemon, sugar. or even like a moscow mule.)

What temp and time would be the best to protect flavor but still kill any bugs? 185F for 6-20min?
does having alcohol in the mix affect the need to pasteurize?

cheers!

Yes alcohol in the mix affects it ALOT. Think of it this way. You can age eggnog because of the alcohol content. A Moscow mule will be fine. I easy cheat is to modify a ginger ale by boiling it with more ginger slices or ginger juice. Then force carbing afterwards.