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
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
1 oz YCC Sangria Mixer
1 oz Orange Juice
Champagne (Replace with club soda or NA champagne for a mocktail)
Pour the mixer and the orange juice in the bottom of a champagne flute
Top with your choice of sparkling beverage
2.5 oz Tequila
1 oz Triple Sec
1 oz Fresh Lime Juice
1.5 oz YCC Sangria Mixer
Club Soda
Blackberries to garnish
Combine Tequila, Triple Sec, Fresh Lime Juice, and Sangria Mixer in a shaker with ice.
Shake to chill – 20 seconds
Strain into a chilled rocks glass over ice
Top with club soda and stir
Garnish with blackberries
1 oz Reposado Tequila
1 oz Dark Rum
1 oz YCC Sangria Mixer
1 oz lime juice
1 oz lemon juice
Club Soda
Mixed Berries to garnish
Combine all ingredients in a shaker with ice
Shake and strain into a highball glass and top with club soda
Garnish with mixed berries on a skewer
1 oz YCC Smoked Maple Sour mixer
2 oz Mezcal
1 oz whiskey
0.5 oz maple syrup
1 oz lemon juice
Combine all ingredients in a shaker with ice
Shake and strain into a rocks glass over ice
Garnish with a lemon wheel
2-3 slices of Peaches (peeled for easier straining)
1 oz YCC Smoked Maple Sour Mixer
1 tsp vanilla extract
Club soda or cherry seltzer to top
YCC Bourbon-infused Boozy Cherry to garnish
Muddle your peaches with the smoked maple sour mixer and vanilla extract in a shaker
Add ice and shake vigorously for 20-30 seconds
Double strain into a rocks glass over ice
Top with seltzer or club soda
Garnish with Cherry
1.5 oz vodka
1 oz YCC Orgeat Syrup
.5 oz Lemon Juice
5 oz lime juice
.25 oz YCC Grenadine
Combine all of the ingredients in a shaker on ice, and strain into a chilled coupe.
4 oz Ginger Beer
2 oz Dark Rum
1 oz YCC Smoked Maple Sour Mixer
Lime wheel for garnish
Combine dark rum and smoked maple sour mixer in shaker with ice.
Shake and strain into a highball glass filled with ice
Top up with ginger beer
garnish with lime wheel
.5 oz YCC Orgeat Syrup
2 oz Gin
.75 oz fresh lemon juice
.75 oz fresh pineapple juice
2 dashes Peychaud’s bitters
Combine all ingredients in a shaker on ice. Shake and strain into an old fashioned glass on ice.
2oz Mezcal
1 oz YCC Smoked Maple Sour Mixer
1 oz lemon juice
YCC Bourbon-infused Boozy Cherries
Club Soda
Combine mezcal, smoked maple sour mixer, lemon juice and a splash of YCC Boozy Cherry juice in a shaker with ice.
Pour into a rocks glass and top with club soda
Garnish with YCC Boozy Cherry
.5 YCC Orgeat Syrup
.75 oz Jamaican Rum
.75 oz Cynar
.5 oz Elderflower Liquer
.75 oz Fresh Lime Juice
Combine all ingredients in a shaker on ice. Shake and strain into an Old Fashioned Glass filled with crushed ice. Garnish with a lime 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.
