The Art of the Cocktail
The Yes Cocktail Co.
Mixology Guide
Shake, Stir, Sip, Repeat
Find Your Next Signature Cocktail
2 oz Bourbon*
0.5 oz YCC Spiced Apple Syrup
0.5 oz YCC Ginger Citrus Mixer
1 oz lemon juice
club soda or apple cider
optional: cinnamon sugar rim
Combine the first four ingredients in a shaker with ice
Shake & strain into a rimmed coupe
Top with your choice of club soda or apple cider
Garnish with a generous slice of tart apple.
*For a spooky mocktail, omit the bourbon and add an additional 1 oz of lemon juice for more zing!
1 oz Apple Brandy or Calvados
1/2 oz YCC Ginger Citrus Mixer
3/4 oz freshly squeezed lemon juice
1/2 oz Carpano Antica Formula
Optional: 1/2 ounce egg white
In a cocktail shaker, combine apple brandy, Ginger Citrus, lemon, and Carpano Antica. If using egg white, add and shake dry, then add ice and shake further. (If not using egg white, add ice and shake.) Strain into a cocktail glass and garnish with lemon wheel.
1 oz Whiskey
¼ oz Fernet
1 oz orange juice
¼ YCC Charred Oak & Maple Syrup
1 dash chocolate bitters
Combine all ingredients in a shaker on ice. Shake and strain into a chilled rocks glass.
.75 oz YCC Charred oak Maple Syrup
1.5 oz Bourbon
4 oz Freshly brewed coffee
Combine bourbon and syrup in a mug.
Top up with hot coffee. Garnish with
whipped cream drizzled with syrup.
2 oz Bourbon
0.5 oz YCC Charred Oak and Maple Syrup
2 Dashes Bangin Bitters Toasted Walnut Bitters
Orange Peel for Garnish.
Combine Whiskey, Charred Oak and Maple Simple Syrup, and Two Dashes of Toasted Walnut Bitters into a mixing glass with ice.
Stir for 15-20 seconds
Strain into a rocks glass with an ice sphere
Garnish with an orange peel
.2 oz Dry Gin
.5 oz of freshly lemon juice
.25 oz YCC Charred Oak Maple Syrup
.25 oz of YCC Orange Peel and Bitters
Absinthe/Herbsaint
Combine all ingredients in a shaker on ice. Shake and strain into a chilled coupe that has been rinsed with Absinthe or Herbsaint.
1.5 oz Rum
1 oz grapefruit juice
¼ oz YCC Charred Oak & Maple Syrup
2 dashes bitters
Combine all ingredients in a shaker on ice. Shake and strain into a chilled coupe.
.5 oz YCC Charred Oak Maple Syrup
2 oz Rye Whiskey
2 Dashes YCC Bangin’ Bitters: Aromatic Bitters
Graham Cracker (for Rim)
Rim a rocks glass with graham cracker crumbles.
After that, combine the syrup, bitters and whiskey in the glass with a large ice cube.
Stir until combined, and garnish with an orange peel.
Enjoy with a toasted marshmallow.
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.
