The growing consumer demand for health-oriented beverages has prompted the development of functional drinks that provide both energy and nutritional benefits with minimal synthetic additives. This study focuses on the formulation and evaluation of a natural energy drink composed of herbal and natural ingredients including ginseng extract, green tea extract, glucose, ginger, honey, lemon juice, tulsi extract, and mint extract. The formulation aimed to deliver a synergistic blend of natural stimulants, antioxidants, adaptogens, and sweeteners, while ensuring sensory acceptability and physicochemical stability. The ingredients were selected based on their traditional medicinal uses and scientifically documented physiological benefits. Ginseng and green tea extracts serve as mild central nervous system stimulants and antioxidant sources. Ginger and mint enhance digestion and provide a refreshing taste profile, while tulsi extract adds immunomodulatory and adaptogenic effects. Honey and glucose function as natural energy sources and sweeteners, whereas lemon juice contributes vitamin C and flavor balance. The formulation process involved the preparation of concentrated herbal extracts, followed by their dilution in a standardized glucose solution. Sensory evaluation was conducted using a 9-point hedonic scale to assess color, taste, aroma, and overall acceptability. Physicochemical analyses included pH determination, total soluble solids (TSS), titratable acidity, and microbial stability over a 30-day storage period at ambient and refrigerated conditions. Additionally, antioxidant activity was measured using the DPPH radical scavenging method. The results demonstrated that the developed energy drink was organoleptically acceptable, with a pH of 3.8–4.2, TSS ranging between 10–12 °Brix, and satisfactory antioxidant potential. No microbial growth was observed during the storage period, indicating adequate preservation by honey and lemon juice. The drink was well-received in terms of taste, mouthfeel, and refreshing quality, making it a promising natural alternative to synthetic energy beverages. This study concludes that a palatable, shelf-stable, and functionally potent natural energy drink can be successfully developed using herbal and natural ingredients, offering potential health benefits along with immediate energy replenishment