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. Rum
1 oz. Fresh Lime Juice
1 oz. YCC Sea Salted Grapefruit & Agave Mixer
Shake all ingredients with ice in a shaker. Strain into a coupe glass and garnish with a lime wheel.
1.5 oz Vodka or Gin
1 oz YCC Sea Salted Grapefruit & Agave Mixer
.5 oz St Germain
.5 oz Fresh Lemon
One sprig of Rosemary
Combine first three ingredients in a cocktail shaker. Muddle in the Rosemary Sprig. Add ice and shake and strain into a chilled coupe glass, garnish with a lemon peel.
2 oz Gin
1 oz YCC Sea Salted Grapefruit & Agave Mixer
.5 oz Fresh Lemon Juice
Combine all ingredients in a shaker on ice.
Shake and strain into a chilled coupe glass.
Garnish with lemon wheel.
.75 oz YCC Spiced Apple Syrup
.75 oz Fresh Lemon Juice
2 oz Bourbon
3 oz Hot Water
Combine syrup, lemon and bourbon in a mug
Stir and top up with Hot Water
Garnish with a lemon slice.
2 oz Dark Rum
2 oz Light Rum
2 oz YCC Sea Salted Grapefruit & Agave Mixer
.5 oz fresh lemon juice
4 oz Apple Cider
Fill a cocktail shaker with ice. Add dark rum, light rum, mixer, and lemon juice. Shake until well chilled, about 10 seconds. Divide evenly between 2 ice-filled highball glasses. Top each glass with 2 ounces cider, stir gently to combine, garnish with grapefruit peel if desired, and serve.
.75 oz YCC Spiced Apple syrup
2 oz Rye whiskey
1 oz Campari
1 oz sweet vermouth
Combine all ingredients in a shaker with ice
Shake and strain into a rocks glass over ice
Garnish with an orange twist
0.5 oz YCC Spiced Apple Syrup
0.25 apple, cored and diced
1.5 oz apple brandy
0.5 oz Oloroso sherry
4 oz Prosecco or Sparkling Wine
Garnish: Orange twist and/or thinly sliced apple
Muddle apples in a mixing glass until the apples have released their juice. Fill the mixing glass 2/3 full with ice and then pour in apple brandy, Spiced Apple Syrup, and oloroso sherry. Stir to chill until mixing glass is very cold, about 20 seconds,. Strain into a highball glass filled with ice and top with prosecco. Twist orange peel over top of drink to release oils, then discard peels. Garnish with a thinly cut round of apple.
1 oz YCC Sea Salted Grapefruit & Agave Mixer
1 oz Sweet Vermouth
4 oz Rosé wine
2 dashes Peychaud’s bitters
Top with seltzer
Garnish: Rosemary Sprig (optional)
In a wine glass with filled with ice, combine first four ingredients and stir to combine. Top with seltzer to taste. Garnish with a rosemary sprig.
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.
