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
2 oz Gin
1 oz YCC Stone Pine & Satsuma Mixer
Sparkling wine to top
Combine the gin and mixer in a shaker with ice
Shake and strain into a chilled champagne flute
Top with sparkling wine of your choice
Garnish with a sprig of fresh pine
2 oz Bourbon*
0.25 oz YCC Toasted Pecan Syrup
0.25 oz YCC Peppermint & Cacao Syrup
0.25 oz YCC Charred Oak & Maple Syrup
3 dashes Bangin’ Bitters: Toasted Walnut
Combine all ingredients in a shaker with ice
Shake and strain into a rocks glass over ice
Garnish with a sprig of fresh mint
*Bourbon can be replaced with club soda or tonic water to make a Chocolate Maple Pecan Mocktail
4 oz Gin
1 oz YCC Stone Pine & Satsuma Mixer
Lemon for lemon peel
Club soda to top
Combine Gin, Stone Pine mixer, and two lemon peels in a shaker with ice
Shake vigorously and strain into a chilled rocks glass over ice
Top with sparkling water
Garnish with a fresh lemon peel
1/2 oz YCC Peppermint & Cacao Syrup
2 oz Bourbon
Fresh Mint
Crushed Ice
Shake the first three ingredients in a shaker with ice
Strain into a rocks glass over crushed ice
Garnish with fresh mint
4 oz Bourbon
2 oz YCC Stone Pine & Satsuma Mixer
Shake both ingredients in a shaker with ice
Strain into a cocktail glass over packed, crushed ice
*For a NA variation on a variation, replace the bourbon with YCC Amarø to add a fruity, herbal bitterness to the Pine Julep
2 oz Dark Rum
1 oz lime juice
1/2 oz YCC Peppermint & Cacao Syrup
Fresh Mint
Club Soda
Muddle the Fresh Mint, lime juice and syrup and the bottom of a shaker
Add Rum and shake with ice
Open pour into a highball glass and top up with club soda
garnish with lime wheel and fresh mint
2 oz gin
1.5 oz YCC Stone Pine & Satsuma Mixer
0.5 oz Campari
0.5 oz lemon juice
1 egg white (or substitute)
YCC Bourbon-infused Boozy Cherry
Place all ingredients in a shaker without ice
Dry shake vigorously, add ice and shake again until chilled
Strain into a rocks glass over ice
Garnish with citrus peel and a YCC boozy cherry
*Omit the Gin, and replace the Campari with YCC Amarø for a delicious mocktail
1 oz YCC Stone Pine & Satsuma Mixer
0.5 oz lemon juice
0.5 oz unflavored Soju
1 oz Gin
0.75 oz extra dry prosecco
Combine all ingredients except prosecco in a shaker with ice
Shake and strain into a chilled rocks glass over ice
Top with prosecco
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.
