The Art of the Cocktail

1 oz YCC Lavender Honey Mixer
2.5 oz Grapefruit Juice
.5 oz YCC Grenadine Syrup
1 oz Vodka
Seltzer

Combine first four ingredients in a shaker with ice and shake. Pour into a Collins glass and top with seltzer. Garnish with a lemon wheel and lavender sprig.

3 cups Milk of your choice

1 cup Heavy Cream

0.5 oz YCC Lavender Syrup

4 oz milk chocolate, finely chopped

4 oz dark chocolate, finely chopped

1 tsp vanilla extract (or sub. 3/4 dashes bitters of your choice)

Combine milk, heavy cream and lavender syrup in a saucepan over low/medium heat

Once simmering, remove from heat and add the chopped chocolates, salt and vanilla extract.

Whisk everything together until the chocolate is melted and smooth.

Pour into mugs and top with whipped cream.

2 oz Scotch*

1/2 oz YCC Lavender Simple Syrup

4 dashes Bangin’ Bitters Absinthe Bitters

Orange Peel for garnish

YCC Boozy Cherry for garnish

In a rocks glass combine the scotch, lavender syrup and bitters.

Stir to combine, rub the rim of the glass with the orange peel then drop into glass

Finish with a Bourbon-infused cherry and a large ice cube

*the Peatier the scotch – the better!

2 oz Rye Whiskey

1/2 oz YCC Lavender Simple Syrup

3 dashes Bangin’ Bitters Burnt Orange Bitters

Orange peel for garnish

Place large ice cube into a rocks glass to chill and set aside

Combine the Rye whiskey, lavender syrup and Bitters in a shaker with ice

Stir to combine

Strain cocktail into chilled rocks glass over ice

Garnish with an orange peel

2 oz Gin

1/2 oz dry vermouth

1/2 oz YCC Lavender Simple Syrup

In a shaker with ice, add gin, vermouth and lavender simple syrup

Stir to combine

Strain the cocktail mixture into a chilled martini glass

1.5 oz gin (or other non alcoholic botanic spirit)

1 oz YCC Lavender Simple Syrup

1 oz heavy cream

1 large egg white (or substitute aqua faba)

Add the botanical spirit, lavender syrup, heavy cream and egg white to a cocktail shaker and dry-shake (without ice) vigorously.

Add ice and shake again until well-chilled.

Strain into a chilled coupe glass.

Garnish with a few lavender blossoms.

2 oz Rye Whiskey

1/2 oz lemon juice

1/2 oz YCC Orgeat syrup

1/2 oz YCC Lavender Simple Syrup

3 dashes Bangin’ Bitters Aromatic Bitters

3 Blackberries for muddling

In a shaker, muddle the blackberries with the Orgeat and Bitters

Combine the remaining ingredients and shake vigorously with ice

Double strain into a rocks glass over ice

2 oz Bourbon

3/4 oz Lemon Juice

1/2 oz YCC Lavender Simple Syrup

Add all ingredients to a shaker without ice and dry shake

add 2 ice cubes and vigorously shake for 30 seconds

Strain into a chilled coupe

1 oz dry vermouth

¾ oz mezcal

½ oz YCC Orange Peel & Bitters Mixer

Seltzer

Combine all ingredients in a collins glass on ice. Stir and top up with seltzer.

1 oz Tequila Reposado

1 oz Mezcal

.75 oz Fresh Lime Juice

.25 oz YCC Orange Peel and Bitters Mixer

2 dashes Chocolate Bitters

Combine ingredients in a shaker on ice.

Shake and strain into an old fashioned glass on the rocks.

3/4 oz Fresh Lime Juice
2 oz Blended Aged Rum
.5 oz Grapefruit Juice
.75 oz YCC Orange Peel & Bitters Mixer

Combine all ingredients in a shaker on ice. Strain into a rocks glass with a single ice cube. Garnish with mint.

2 oz Rye Whiskey
.75 oz YCC Orange Peel & Bitters Mixer
1 oz Pineapple Juice
.5 oz Fresh Lime Juice
2 dashes Angostura Bitters

Combine all ingredients in a shaker on ice. Strain into an old fashioned glass with a single ice cube. Garnish with lime peel.