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 rye whiskey
1 oz sweet vermouth
½ oz YCC Orange Peel & Bitters Mixer
¼ oz YCC Coffee Syrup
Combine all ingredients in a mixing glass on ice. Stir in strain into a coupe. Garnish with bourbon cherries.
2 oz Vodka
1 oz Fresh Lime Juice
1 oz YCC Orange Peel & Bitters Mixer
.5 oz Dry Curacao
2 dashes Angostura Bitters
Shake all ingredients in a shaker filled with a cup of crushed
ice. Pour into tiki mug and top with more crushed ice. Garnish with boozy cherry.
1.5 oz Gin
1 oz YCC Orange Peel & Bitters Mixer
1.5 oz Dry Red Wine
5 oz Sweet Vermouth
Shake all ingredients with ice and then strain into an ice filled rocks glass. Garnish with an orange peel.
2 oz Bourbon
.75 oz YCC Orange Peel & Bitters Mixer
.75 oz Fresh Lime Juice
1 dash Angostura Bitters
Shake all ingredients with ice and strain into a coupe. Garnish with lime peel.
2 oz Rye Whiskey
1 oz YCC Passion fruit syrup
0.75 oz lime juice
0.75 oz Grapefruit juice
1/4 tsp vanilla extract
1 Egg white (or aquafaba)
Combine all the ingredients in a shaker filled with ice and shake until chilled. Strain into a chilled rocks glass over one large cube of ice.
Garnish with a grapefruit wheel
1 oz YCC Passionfruit Syrup
2 oz Blended Rum
1 oz light rum
2.5 oz orange juice
1 oz lemon juice
Combine all ingredients in a shaker on ice, and strain into a tiki mug or glass of your choice.
1 oz. Aperol
½ oz. Fresh Lemon Juice
½ oz. YCC Passionfruit Syrup
5-6 oz. Pilsner
Combine all ingredients in a chilled collins glass, topping off with the beer. Gently stir and garnish with a Yes Cocktail Co. Dried Lemon Wheel.
2 oz coconut cream
1 oz YCC Passionfruit Syrup
1 oz lime juice
1 egg white (or 1 oz aquafaba)
2 oz club soda
Dry shake the cream, syrup, lime juice, and egg white (or aquafaba) in a shaker without ice.
Fill the shaker with ice and shake again, vigorously.
Strain into a glass and top with club soda.
1 1/2 oz bourbon
1 oz lemon juice
1/2 oz YCC Passionfruit Syrup
1/4 oz YCC Grenadine syrup
Combine all ingredients in a shaker on ice. Shake and strain into a chilled coupe.
0.5 oz YCC Passionfruit Syrup
0.25 oz YCC Orgeat Syrup
0.75 oz Fresh Lemon Juice
1.25 oz Gin
0.25 oz Falernum
Garnish: Dehydrated Lemon Wheel
Shake all ingredients (except garnish) with ice until chilled, about 10 seconds. Strain into a chilled coupe glass, garnish and enjoy!
1 oz Brandy
0.5 Elderflower Liqueur
0.75 grapefruit juice
0.5 oz YCC Hot Toddy Syrup
3 oz Cava
Combine brandy, liqueur, grapefruit juice, and hot toddy syrup in a shaker with ice.
Shake until chilled and strain into a flute
Top with Cava
Garnish with a grapefruit peel
3 cups Bourbon
2 cups Dark Rum
1.5 cups fresh orange juice
0.5 cup fresh lemon juice
16 oz YCC Hot Toddy Syrup (2 bottles)
3 cups soda water
Combine all ingredients, except the soda water, in a pitcher.
Chill and add to a punch bowl over a large block of ice
Add soda water just before serving
Garnish with fresh sliced oranges
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.
