The Art of the Cocktail
The Yes Cocktail Co.
Mixology Guide
Shake, Stir, Sip, Repeat
Find Your Next Signature Cocktail
0.75 oz YCC Ginger Snap Mixer
0.25 oz Fresh Lime Juice
Soda Water
Combine the mixer and juice in a cocktail shaker with ice. Shake and strain over ice, and top off with soda.
Adult Version: Add a shot of spirit, and garnish with Dried Lime Wheel.
½ oz YCC Gingersnap Mixer
2 oz Your favorite Spirit (Whiskey, Bourbon, or Rum)
½ oz Lemon Juice
2 dashes orange bitters
Combine all ingredients in a mug and stir to combine. Top up with hot (not boiling) water and enjoy!
2 oz Brandy
1/4 oz Orange Curacao
1/4 oz Maraschino Liqueur
1/2 oz Lemon Juice
1 oz YCC Hibiscus Rose Mixer
1 dash Bangin’ Bitters: Burnt Orange bitters
sugar for rimming
Rim a coupe with sugar and set aside
combine brandy, curacao, maraschino liqueur, lemon juice, hibiscus mixer and bitters into a shaker with ice
Shake until well-chilled
Strain into sugar-rimmed glass
Garnish with a twist of a lemon
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!
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
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.
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.
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
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.
