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
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!
1 oz Cranberry Spice Mixer
1.5 oz vodka
.5 oz orange liqueur
.5 oz dry vermouth
Fresh cranberries to garnish
In a shaker with ice, combine Cranberry spice mixer, vodka, orange liqueur, and vermouth.
Shake and strain into a martini glass.
Garnish with a few cranberries.
2 oz vodka
1/2 oz lime juice
1/2 oz triple sec
1 oz Cranberry Spice Mixer
Lime Wheel for Garnish
In a shaker with ice, combine all ingredients.
Shake and strain into a chilled cocktail glass.
Garnish with Lime wheel.
1 oz YCC Cranberry Spice Mixer
1 oz tequila blanco
1 oz mezcal
.75 oz fresh lime juice
Combine all ingredients in a shaker with ice.
Strain into a double rocks glass filled with crushed ice.
Garnish with a lime wedge & a cinnamon stick
1.5 ounces vodka
1 oz YCC Cranberry spice mixer
2 ounces grapefruit juice
Grapefruit wheel for garnish
In a highball glass filled with ice, pour in vodka, cranberry mixer and grapefruit juice
Stir well and garnish with Grapefruit wheel
*Replace vodka with tonic or club soda for a sparkling mocktail!
16 oz Cranberry Spice Mixer
750 ml vodka
750 ml champagne or sparkling wine
16 oz orange juice
1 liter club soda
1 cup frozen cranberries
Combine everything in a punch bowl and stir to combine.
Add frozen cranberries and serve
*For a NA mocktail punch, omit the vodka and champagne
1 oz Cranberry Spice Mixer
1 oz Dark Rum (or NA rum for a Zero Proof mocktail)
1/2 oz Coconut cream
2 oz Sparkling Wine (or Club Soda for a Zero Proof mocktail)
Combine the Cranberry Mixer, Dark Rum, and Coconut Cream in a shaker with ice.
Vigorously shake to emulsify the contents and chill.
Open pour into a chilled rocks glass
Top up with your choice of Sparkling Wine.
2 quarts cold water
1 cup fresh squeezed lime juice
2 cups YCC Cucumber Jalapeno Mixer
sliced jalapeno
sliced cucumber
In a large pitcher combine water, lime juice and cucumber jalapeno mixer. Stir and place in refrigerator for at least two hours. Garnish each glass with cucumber and jalapeno slices.
2 oz Tequila or Mezcal
1 oz YCC Cucumber Jalapeno Mixer
1/2 oz Fresh Lime Juice
4 oz Grapefruit Soda
Combine first three ingredients with ice in a shaker and shake until chilled. Open pour into a rocks glass and top up with grapefruit soda. Stir to combine.
2 oz. blanco tequila
1 oz. YCC Cucumber Jalapeno Cocktail Mixer
1/2 oz. fresh lemon juice
1⁄2 oz. yellow Chartreuse
1⁄4 oz. Campari, for float
Shake the first 4 ingredients with ice, then strain into a cocktail glass holding a single large ice cube (optional). Gently add Campari as a “float” atop the drink, and garnish with a dehydrated lemon wheel.
2 oz. mezcal
3⁄4 oz. fresh lime juice
8 muddled raspberries
1⁄2 oz. YCC Cucumber Jalapeno Cocktail Mixer
4 dashes chocolate bitters
Combine Mezcal and raspberries in shaker tin and muddle to combine. Add all other ingredients and shake until well chilled. Double strain (to remove all seeds) into a coupe. Garnish with cilantro.
2 oz Gin
.75 ounce fresh lemon juice
.75 YCC Cucumber Jalapeno Cocktail Mixer
1 pinch dill
Seltzer water
In a cocktail shaker with ice, combine all ingredients except seltzer and shake. Pour into a collins glass and top up with seltzer to taste. Garnish with a sprig of dill.
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.
