The Art of the Cocktail

1.5 oz YCC Ginger Citrus Mixer
.5 oz Fresh Lime Juice
2 oz Vodka
3 oz Seltzer

Combine first three ingredients in a shaker. Strain into a chilled copper mug over ice. Top up with seltzer and garnish with lime wedge.

2 oz Pimm’s No 1
1 oz Gin
.5 Fresh Lemon
1.5 oz YCC Ginger Citrus Mixer
3 oz Seltzer/Prosecco
Mint
Strawberry

Muddle mint and strawberry with Pimms liqueur and gin. Add lemon juice and mixer. Shake with ice. Pour into a rocks glass and top up with seltzer or Prosecco. Garnish with cucumber.

1 1/2 cups all purpose flour

3 1/2 tsp baking powder

3 Tbsp YCC Hot Buttered Rum Mix

1/4 tsp salt

1 1/4 cups milk

1 egg

1/2 tsp vanilla extract (or sub Bangin bitters of your choice)

Sift flour, baking powder and salt into a large bowl

Add YCC Hot buttered rum mix, milk, vanilla extract and egg – mix until smooth

Heat a lightly oiled pan and pour approximately 1/4 cup for each flapjack

Cook until bubbles form and edges dry, about 2-3 minutes

Flip and cook until browned on other side.

3/4 cup YCC Hot Buttered Rum Mix

1 egg yolk

4-6 dashes Bangin’ Bitters Toasted Walnut Bitters

1/2 cup all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

Cream together Hot buttered Rum mix, egg, and bitters.

Add dry ingredients and mix to combine thoroughly

Chill mixture in fridge for at least 1 hour

Preheat your oven to 325 degrees.

Scoop TBSP portions of the mixture and roll into balls.

Place on parchment-lined baking sheet

Bake 10 minutes or just until cookies look slightly cracked on top

Remove while still soft and smack cookie sheet on counter 2-3 times to help cookies set and settle

Let cool on baking sheet for 3-5 minutes before removing to a wire cooling rack

3 tsp. YCC Hot Buttered Rum Mix
1.5 oz Blended Aged Rum
6 oz Hot Water

Combine the mix and rum in a mug. Add hot water an stir until well combined. Garnish with a cinnamon stick.

Tip: Add cream or coconut milk to taste!

1 Tbsp YCC Hot buttered Rum mix

Soda or club soda*

Vanilla ice cream

To the bottom of a glass add the Hot buttered rum mix and fill the glass halfway up with your choice of soda, cola, or club soda.

Stir to combine.

Carefully add a scoop of vanilla ice cream to the cup and top up with the rest of your soda.

(*For an adult beverage, add 2 oz rum to Cola to use a Rum & Coke base for your float.)

3 tsp YCC Hot Buttered Rum mix

A splash of hot water (to help melt the sugar)

2 oz bourbon or brandy

Ginger beer to top

2-3 slices of Apple

In a shaker, muddle apple slices with Hot Buttered Rum mix

Add the splash of hot water, just enough to melt the sugar and soften the mix

Stir to melt sugar

Add bourbon and ice then shake vigorously

Strain into a rocks glass over ice and top with ginger beer

1 oz Gin
.5 oz lemon juice
.5 oz grapefruit juice
1 oz YCC Gingersnap Mixer
2 dashes Bangin’ Bitters: Toasted Walnut Bitters
Club soda to top
Grapefruit wheel to garnish

Combine all ingredients except the club soda in a shaker with ice
Shake and strain into a Collins glass over ice
Top with Club soda
Garnish with grapefruit wheel

2 Tbsp YCC Hot Buttered Rum Mix

2 oz Dark Rum, Whiskey, or Brandy

5 oz Apple Cider

1 Tbs Maple Syrup

In a saucepan, combine all ingredients and warm through, stirring constantly. DO NOT BOIL. Pour into your favorite mug and serve immediately. Garnish with a cinnamon stick.

1.5 oz Reposado Tequila
.5 oz Creme de Cassis
.5 oz Fresh Lime Juice
1 oz YCC Gingersnap Cocktail Mixer
1-2 oz Club soda or Ginger beer
Lime wheel for garnish

Combine all ingredients except for the club soda/ginger beer in a shaker with ice
Shake and fine strain into an ice-filled Collins glass
Top with Club soda/Ginger beer
Garnish with lime wheel
*Make this cocktail without the tequila for a smooth NA mocktail!

1/4 cup popcorn kernels/ 1 bag unsalted microwave popcorn
1/4 cup YCC Hot Buttered Rum Mix
1 tbs. Water
Salt

Pop the popcorn and set aside. In a small pan, stir the Hot Buttered Rum and water on low heat until the mixture is mostly dissolved. Stop stirring and allow the mixture to heat until it has bubbled all the way over the surface and remove from heat. (Stirring in this phase will create a mixture too thick to make a good sauce!) Pour over your popcorn and stir to combine. Salt to taste and enjoy!

Tip: Try this same sauce on roasted pumpkin seeds!

½ oz YCC Gingersnap Cocktail Mixer
½ oz YCC Cranberry Spice Mixer
2 oz Jalapeno & Ginger Infused Tequila
½ oz Fresh Lime Juice
½ oz St. Germain
2 oz Carbonated Water

In advance, combine 4 roughly chopped jalapenos and a 1″ chopped piece of ginger in a mason jar with 8 oz of tequila. Infuse for at least 24 hours. Strain before using. Combine first 5 ingredients in a shaker with ice & shake until chilled. Strain into a collins glass filled with fresh ice. Top up with carbonated water to taste.