The Art of the Cocktail

2 oz Gin
1 oz fresh lemon juice
1/2 oz YCC Hot Honey Syrup
Lemon twist for garnish

In a shaker with ice, combine all ingredients and shake until chilled (approx. 10 seconds)
Strain into a chilled coupe glass and garnish with a lemon twist.

1.5 oz Blended Aged Rum
.75 YCC Ginger Snap Mixer
.5 oz Tawny port
.25 Lemon Juice
2 dashes Angostura bitters

Combine Rum, mixer, port, and lemon juice in shaker with ice. Shake and strain into rocks in a glass. Top with bitters.

2 oz Tequila
1/2 oz Orange Liqueur
1/2 oz YCC Hot Honey Syrup
1 oz fresh lime juice
Tajin Rim

Rim glass with Tajin and/or salt and set aside
Combine all ingredients in a cocktail shaker with ice and shake until chilled.
Strain into rimmed rocks glass filled with fresh ice.

1 cup hot coffee (or double espresso)
1 tbsp unsweetened cocoa powder
0.5 tsp ground cinnamon
2 tbsp milk or milk substitute
0.75 oz YCC Hot Honey Syrup
Whipped cream or marshmallows (optional)
Dark chocolate to garnish

Bring all ingredients to a simmer in a small pot on the stove.
Be careful not to get the mixture too hot or the milk will scald, whisking helps.
Carefully pour mixture into a mug.
Top with whipped cream or marshmallows and shaved dark chocolate

1.5 oz Scotch
1 oz YCC Gingersnap Cocktail Mixer
1 dash Angostura bitters
1 dash Bangin’ Bitters: Absinthe Bitters

Boozy cherry and grapefruit wheel for garnish

Combine all ingredients in a glass with ice, stir and garnish

2 oz Vodka
1 oz Ancho Reyes Liqueur
3/4 oz YCC Hot Honey syrup
1 shot Espresso or 1.5 oz Cold Brew Concentrate (unsweetened)

Combine all ingredients in a cocktail shaker with ice and shake until chilled and very frothy. Strain into a martini glass. Garnish with black sesame seeds

2 oz Gin
1 oz YCC Hot Honey Syrup
1 oz lime juice

Combine all ingredients in a shaker with ice
Shake and strain into a chilled coupe
Garnish with a lime wheel

.25 oz YCC Orange Peel & Bitters Mixer
.25 YCC Passionfruit Syrup
4oz sparkling wine

Combine mixer and syrup in a champagne flute. Stir to combine. Top up with Champagne.

1/2 OZ. Apple Brandy*
1/2 OZ. JAMAICAN Rum*
3/4 OZ. Fresh Lemon Juice
1/3 OZ. Honey
1 OZ. YCC Gingersnap Mixer
1/4 TSP Turmeric
1/4 TSP Black Pepper
Minced Candied Ginger for garnish

Combine all ingredients in a shaker with ice
Shake to chill
Strain using a fine mesh cocktail strainer into a double Old Fashioned Glass over ice.
Garnish with minced candied ginger

*Make this cocktail without the Rum and Brandy to make an invigorating wellness shot!

3 oz fresh lemon juice

1 oz YCC Lavender Honey Mixer

2 oz club soda

1 basil sprig

1 fresh lavender sprig

purple food dye(optional)

Fill cocktail shaker with ice, lemon juice and lavender honey mixer. Shake and strain into collins glass filled with ice. Top with club soda and add purple food die until desired lavender color. Garnish with basil and lavender sprigs.

1 oz YCC Lavender Honey Mixer
4 oz Dry White Wine
0.5 oz Fresh Lemon Juice

Combine all ingredients in a cocktail shaker on ice. Shake and strain into a chilled wine glass filled with crushed ice.

1 oz YCC Lavender Honey Mixer
.5 oz Cointreau
.5 oz Fresh Lemon Juice
1.5 oz Brandy or Cognac

Combine all ingredients in a shaker and shake with ice. Strain into a coupe with a sugar coated rim. Garnish with an orange twist.