The Art of the Cocktail

2 oz Tequila
.5 oz Fresh Lemon
.5 oz YCC Ginger Citrus Mixer
1 tsp Chipotle Puree
4 Lime Wheels (thinly sliced)

Muddle lime in a shaker. Add all other ingredients and shake with ice. Pour into a rocks glass filled with ice. Garnish with red pepper and beef jerky.

2 oz Blended Scotch Whiskey
1.5 oz YCC Ginger Citrus Mixer
0.5 Fresh Lemon Juice
0.25 oz Single Malt Scotch

Combine the first three ingredients in a cocktail shaker with ice. Shake and strain into an ice filled rocks glass. Pour the single malt scotch over a bar spoon into the glass so that it floats.

1 tbsp YCC Hot Buttered Rum Mix

4 oz Bourbon

2 oz Sweet Vermouth

2-3 dashes Bangin’ Bitters Burnt Orange Bitters

YCC Bourbon Infused Boozy Cherries

Orange peels to garnish

In a shaker with ice, add Hot buttered rum mix, bourbon, vermouth, and bitters.

Shake vigorously for 20-30 seconds

Strain and divide mixture evenly between two chilled serving glasses

Garnish each cocktail with a Boozy Cherry and orange peel

2 oz Blended Aged Rum
1 oz Fresh Lemon Juice
1 oz YCC Ginger Citrus Mixer
.75 oz Yellow Chartreuse
2 dashes Angostura Bitters
Seltzer

Shake all ingredients save the seltzer in a shaker with ice. Strain into a highball glass filled with crushed ice. Top off with the seltzer and garnish with a mint leaf.

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