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 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.
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.
