The Art of the Cocktail
The Yes Cocktail Co.
Mixology Guide
Cocktail Syrups
Cocktail Mixers
Bitters Cubes: Champagne
Bitters Cubes: Old Fashioned
Shake, Stir, Sip, Repeat
Find Your Next Signature Cocktail
- Beer
1 oz YCC Amarø
1 oz Fresh Lemon Juice
6 oz Lager (we recommend 805 Cerveza)
Garnish: Lemon Twist
Combine lemon juice and Amarø in a large wine glass. Fill glass with fresh ice and beer; stir well. Garnish with a lemon twist and enjoy!
Make it a Mocktail:
Substitute the Lager for a non-alc alternative. We recommend Heineken 0.0
0.25 oz YCC Amarø
0.75 oz Aperol
0.75 oz Fresh Lemon Juice
0.75 oz Bourbon
Garnish: Lemon Twist (optional)
Combine all ingredients in a shaker with ice. Shake until chilled, about 10 seconds. Strain into chilled coupe glass, garnish and enjoy.
2 oz YCC Amarø
3 oz. Soda Water
Squeeze of Lemon Juice
Garnish: Orange Peel
Fill a tall Collins glass with fresh ice. Pour soda water over the ice, and Amarø following that. Top with a fresh squeeze of lemon juice, stir, garnish and enjoy.
0.5 oz YCC Prickly Pear Syrup
0.5 oz YCC Amarø
0.5 tsp Balsamic Vinegar
0.5 oz Fresh Lemon Juice
0.5 oz Gin*
1.5 oz Sherry*
3 dashes saline solution (or 3 pinches salt)
Muddle: 1 Rosemary Sprig
Garnish: 1 Rosemary Sprig + YCC Dehydrated Lemon Garnish
Muddle 1 sprig of Rosemary in a cocktail shaker, add ice. Combine remaining ingredients (except garnish) and shake until chilled, about 10 seconds. Double-strain into a highball glass with fresh ice, garnish and enjoy!
*Make it a Mocktail:
Gin Substitute: 0.75oz Verjus or a non-alc Gin alternative.
Sherry Substitute: 1oz White Grape Juice
Add: Top with club soda for added complexity
2 oz White Chocolate liqueur
0.5 oz YCC Candy Cane Syrup
2 oz vodka
1 Tbsp. heavy whipping cream
Fresh mint, for garnish
Add white chocolate liqueur, YCC Candy Cane Syrup, vodka and heavy whipping cream to a shaker with ice.
Shake until well-chilled.
Strain into chilled Martini glass.
Garnish with fresh mint.
0.5 oz YCC Candy Cane Syrup
2 oz Bourbon
~2 cups crushed ice
Fresh Mint for garnish
Add the bourbon and Candy Cane Syrup to the bottom of a large glass
Add ice to fill glass and stir to combine.
Top with more ice and garnish with fresh mint.
2 oz Vodka
0.5 oz YCC Candy Cane Syrup
0.5 oz lime juice
4 oz ginger beer
Crushed Ice
Fill copper mule mug with ice.
Stir in vodka, candy cane syrup and lime juice.
Top with ginger beer.
Garnish with fresh mint.
½ oz Candy Cane Syrup
2 oz gin or vodka
½ oz Dry Vermouth
YCC Boozy Cherries
Combine all ingredients in a shaker on ice. Shake and strain into a chilled coupe. Garnish with a Boozy Cherry.
0.5 YCC Candy Cane Syrup
1 oz white chocolate sauce
Steamed milk (cold milk for blended version)
Espresso (optional for coffee version)
Ice (optional for blended version)
Combine YCC Candy Cane syrup and white chocolate Sauce in a cup
Add Espresso if you’re making the coffee version of this.
Add steamed milk and stir gently to combine.
(For blended version, replace steamed milk with cold milk.
Then add all ingredients in blender and blend.)
2 oz Vodka
0.5 oz YCC Candy Cane Syrup
1 oz Coffee liqueur
1.5 oz Heavy cream
Place ice cube into a rocks glass.
Pour the Vodka and Syrup in the glass.
Stir.
Next, pour in liqueur and slowly pour in heavy cream.
Stir to combine.
1.5 oz Vodka
1 oz Cranberry Spice Mixer
1.5 oz Lychee Liqueur
Combine all ingredients in a shaker with ice
Shake and strain into a rocks glass with ice.
16 oz Cranberry Spice Mixer
750 ml Wine (Any varietal works)
10 oz brandy
Ice
Cranberries, sliced oranges and blackberries
In a container with a lid, combine brandy and sliced fruit.
Allow this mixture to sit at room temperature for 24 hours.
When ready to serve combine mixer, wine, brandy and fruit
Stir to combine
Fill pitcher with ice and serve immediately.
*Optional: add 750 ml sparkling wine for a refreshing sparkling sangria!
Learn the Ropes From The YCC School of Mixology
Walk Into A Bar...
Lauren Butler and Brandon Alpert began their journey into mixology in a most unexpected way—while touring the world as theatre educators, actors, and directors. During their travels, they made it a mission to experience the world’s best bars and cocktails. From bourbon in Kentucky to aquavit in Denmark, they were always thirsty for a bit of local flavor. But when they returned home, they found the mixers and syrups just didn’t measure up—full of artificial ingredients, preservatives. and high fructose corn syrup. Determined to recreate the craft cocktails they’d enjoyed abroad, they began crafting their own mixers using all-natural, locally sourced ingredients from their home in Paso Robles, California.
And so, Yes Cocktail Co. was born. For Lauren and Brandon, it’s all about saying “yes!” to new flavors, new ideas, and of course, new cocktails. After all, that’s the first rule of improv—and the secret to living a little more adventurously.
