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
0.5 oz YCC Lavender Honey Mixer
8 oz Milk
Heat milk and combine with mixer in a mug.
1 oz YCC Lavender Honey Cocktail Mixer
1 oz Fresh Lemon Juice
3 oz Water
6 oz Pale Ale or IPA (try NA Beer for a mocktail!)
Combine first three ingredients with ice in a shaker. Shake and strain into a chilled beer glass before topping off with the beer or your choice. Give it a little stir an enjoy!
1 oz YCC Lavender Honey Mixer
2 oz Tequila
.75 oz Fresh Lime Juice
Combine all ingredients in a shaker and shake with ice. Strain into a rocks glass filled with ice. Garnish with line wedge.
1 oz YCC Lavender Honey Mixer
2.5 oz Grapefruit Juice
.5 oz YCC Grenadine Syrup
1 oz Vodka
Seltzer
Combine first four ingredients in a shaker with ice and shake. Pour into a Collins glass and top with seltzer. Garnish with a lemon wheel and lavender sprig.
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
3 cups Milk of your choice
1 cup Heavy Cream
0.5 oz YCC Lavender Syrup
4 oz milk chocolate, finely chopped
4 oz dark chocolate, finely chopped
1 tsp vanilla extract (or sub. 3/4 dashes bitters of your choice)
Combine milk, heavy cream and lavender syrup in a saucepan over low/medium heat
Once simmering, remove from heat and add the chopped chocolates, salt and vanilla extract.
Whisk everything together until the chocolate is melted and smooth.
Pour into mugs and top with whipped cream.
2 oz Tequila
3/4 oz Fresh Lime Juice
1 oz YCC Hibiscus Rose Cocktail Mixer
Combine all ingredients in a shaker on ice. Shake and strain into a rocks glass filled with ice.
2 oz Scotch*
1/2 oz YCC Lavender Simple Syrup
4 dashes Bangin’ Bitters Absinthe Bitters
Orange Peel for garnish
YCC Boozy Cherry for garnish
In a rocks glass combine the scotch, lavender syrup and bitters.
Stir to combine, rub the rim of the glass with the orange peel then drop into glass
Finish with a Bourbon-infused cherry and a large ice cube
*the Peatier the scotch – the better!
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.
