The Art of the Cocktail

2 tablespoons fresh lemon juice

1 ounce Amarø

6 ounces NA lager

Lemon twist for garnish

Combine lemon juice and Amarø in a large wine glass.

Fill glass with ice and beer; stir well.

Garnish with lemon peel, and serve.

3/4 ounce bourbon

3/4 ounce YCC Amarø

3/4 ounce Aperol

3/4 ounce fresh lemon juice

(Aperol and Bourbon can be replaced with Non Alcoholic versions to make a mocktail.)

Combine all ingredients in a shaker with ice.

Shake well and strain into a chilled coupe.

3 oz. Soda Water

2 oz. YCC Amarø

Squeeze of Lemon Juice

Orange Peel to Garnish

Fill a tall Collins glass with ice. Pour the soda water over the ice and the Amarø following that.

Top with around 1-2 tsp. fresh squeezed lemon juice

Stir with a barspoon and garnish with an orange peel.

1/2 ounce YCC Prickly pear syrup

3 dashes saline solution (or 3 pinches salt)

1/2 teaspoon balsamic vinegar

1/2 ounce lemon juice

1 ounce YCC Amarø

2 Sprigs of Rosemary

1/2 ounce Gin

1 1/2 ounces Sherry

Combine all liquid ingredients and one sprig of rosemary in a cocktail shaker with ice.

Shake well and Strain into a highball glass filled with ice.

Garnish with Rosemary Sprig

.5 oz YCC Amarø

1 oz grapefruit juice

.5 oz lime juice

.5 oz YCC Lavender Simple Syrup

Combine all ingredients in a shaker with ice. Shake, strain, and serve in a coupe.

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.