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
1 oz Vodka
1 oz Silver Tequila
1 oz Lemon Juice
.5 oz YCC Prickly Pear Syrup
1 dash Bangin’ Bitters Burnt Orange Bitters
Lime wheel for garnish
Combine all ingredients in a shaker with ice. Shake and strain into a chilled rocks glass over fresh ice. Garnish with a lime wheel.
1 oz YCC Meyer Lemon Sour Mixer
2 oz non-alcoholic 0.0% ABV Gin
1 oz Fresh Lemon Juice
Top with: Club Soda
Garnish: Fresh sage leaf and 1 slice lemon (optional)
Combine all ingredients (except club soda and garnishes) in a cocktail shaker with ice and shake until chilled, about 10 seconds. Strain into a Collins glass filled with fresh ice, top with club soda, garnish and enjoy!
4 oz Mezcal
3/4 oz YCC Prickly Pear Syrup
3/4 oz fresh lime juice
Fresh Mint
combine all ingredients in a shaker with ice and shake thoroughly
open pour into a salt-rimmed rocks glass
enjoy on a warm day under ample amounts of shade
2 cups Dark Rum
2 cups Spiced Rum
2 cups Brandy
8 oz YCC Orgeat Syrup
8 oz YCC Grenadine
1 jar Boozy cherries
Club soda to top
Combine everything but club soda in a punchbowl and stir
Top punch bowl off with 4-6 cups of club soda, or to taste
Punch may be poured in cups with ice,
or served chilled and neat.
1/2 oz YCC Orgeat Syrup
1/2 oz lime juice
1/2 oz pineapple juice
1 oz coconut cream
2 oz club soda
Shake all ingredients except club soda in a shaker with ice
Strain into a rocks glass over ice
Add Club Soda
Garnish with a cherry
2 oz Whiskey
1/2 oz YCC Orgeat Syrup
1/2 oz Fresh Lime Juice
2 Dashes Bangin’ Bitters: Aromatic Bitters
Combine all ingredients in a shaker on ice. Shake and strain into a chilled coupe.
1 oz Tequila Reposado
1 oz Tequila Blanco
.75 oz Fresh Lime Juice
.5 oz YCC Orgeat Syrup
.25 oz YCC Orange Peel and Bitters Mixer
Combine ingredients in a shaker on ice. Shake and strain into an old fashioned glass on the roc
0.25 oz YCC Orgeat Syrup
0.25 oz YCC Toasted Pecan Syrup
2 dashes Bangin’ Bitters: Aromatic Bitters
2 oz Rye Whiskey*
0.5 oz Orange Liqueur*
0.75 oz Fresh Lemon Juice
Shake everything together with ice until chilled, about 10 seconds. Strain into a rocks glass with fresh ice and enjoy.
*Make it a Banana Bread Voyager:
Replace the Rye Whiskey with Rum, and the Orange Liqueur with a Banana Liqueur.
.5 oz Creme de Cassis
1 oz YCC Sangria Mixer
Dry champagne to top
Lemon wheel for garnish
Pour Creme de Cassis into a Champagne Flute
Pour Sangria Mixer into the flute
Top with Champagne
Garnish with lemon wheel
*Replace Creme de Cassis with Chambord for a Sangria Kir Imperial
1 oz YCC Sangria Mixer
1 oz Lime Juice
6 Mint leaves
2 oz White rum (omit rum for a mocktail)
Small handful mixed berries (strawberries, blackberries, raspberries)
Fill a tumbler with small handful of mixed berries and Mint leaves.
Muddle together in the bottom of the glass
Add White rum, Sangria Mixer and Lime Juice and stir.
Add ice to fill glass and top with club soda.
Stir to combine.
3 oz Vodka
1 oz Creme de Cassis or Chambord
1 oz YCC Sangria Mixer
Club Soda
Orange Wheel for Garnish
Combine vodka, Creme de Cassis, and Sangria Mixer in a shaker with ice.
Shake until the cocktail shaker is frosty on the outside – 20-30 seconds
Strain into a glass filled with ice.
Top with soda water and garnish with Orange Wheel.
16 oz YCC Sangria Mixer
750 ml wine of your choice
10 oz Brandy
Sliced Fruit & Berries
Ice
In a container with a lid, combine Brandy and sliced fruit of your choice.
Allow to sit at room temp for 24 hours.
When ready to serve, combine mixer, wine, brandy and fruit and stir to combine.
Fill pitcher with ice and serve immediately.
Fruit Pairings:
For Red Wine – Sliced Oranges and Blackberries
For White Wine – Sliced Lemons, Green Apple & Peaches
For Rose – Sliced Lemons & Raspberries
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.
