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
0.5 oz Fresh Lime Juice
1 oz YCC Ginger Citrus Mixer
Seltzer
Combine first three ingredients in a shaker on ice. Shake and strain into a rocks glass or copper mug filled with ice. Top up with seltzer.
2 cups oat milk or non-dairy milk of choice
1 cup Old Fashioned Rolled Oats
1 tbsp Chia Seeds
2 tbsp YCC Gingerbread Syrup
1 cup ice cubes
1 banana
Place all ingredients in a high speed blender and blend until smooth. Adjust quantities of each ingredient to taste.
.5 oz YCC Ginger Citrus
.5 oz YCC Passion Fruit Syrup
1 oz Fresh Lime Juice
2 oz Vodka
Combine all ingredients in a shaker on ice. Shake and strain into a Nick and Nora glass, garnish with Thyme.
2 oz Vodka
1 1/2 oz Kahlua
1 oz YCC Gingerbread Syrup
1 1/2 oz Heavy Cream (or non dairy substitute)
Fill a cocktail shaker with ice, add the vodka, Kahlua, and gingerbread syrup. Shake for 10 seconds. Add the heavy cream and shaker again. Open pour into your favorite glass. Garnish with cinnamon and gingerbread cookies, if desired.
2 oz Vodka (you can substitute any spirit)
1/2 oz YCC Gingerbread Simple Syrup
1 oz Half & Half, Coffee creamer, or non-dairy creamer of your choice
Warm Milk (to taste)
Combine vodka, syrup, and creamer in a mug and stir to combine. Warm milk in a saucepan or milk steamer. Pour into mug and stir. Garnish with whipped cream and gingerbread cookies!
2 oz Bourbon or Rye
3/4 oz Fresh lime juice
1/2 oz YCC Gingerbread Syrup
1 egg white
Combine all ingredients in a shaker with ice and shake for 20 seconds (or until egg is frothy). Double strain into a chilled coupe.
2 oz Brandy, Cognac or Bourbon
4 oz whole milk
1/2 oz YCC Gingerbread Syrup
1/2 oz Creme de Cacao
In a cocktail shaker with ice, combine all ingredients and shake for 10 seconds. Strain into a chilled coupe and garnish with dash of nutmeg.
2 shots hot espresso; or 1/2 cups strong hot coffee
2 tbsp YCC Gingerbread Syrup
3/4 cup frothed whole milk; or you choice milk substitute
whipped cream for serving (optional)
pinch ground nutmeg for serving (optional)
pinch ground cinnamon for serving (optional)
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.
