The Art of the Cocktail

1.5 oz Gin
1 oz YCC Orange Peel & Bitters Mixer
1.5 oz Dry Red Wine
5 oz Sweet Vermouth

Shake all ingredients with ice and then strain into an ice filled rocks glass. Garnish with an orange peel.

2 oz Bourbon
.75 oz YCC Orange Peel & Bitters Mixer
.75 oz Fresh Lime Juice
1 dash Angostura Bitters

Shake all ingredients with ice and strain into a coupe. Garnish with lime peel.

2 oz Rye Whiskey
1 oz YCC Passion fruit syrup
0.75 oz lime juice
0.75 oz Grapefruit juice
1/4 tsp vanilla extract
1 Egg white (or aquafaba)

Combine all the ingredients in a shaker filled with ice and shake until chilled. Strain into a chilled rocks glass over one large cube of ice.
Garnish with a grapefruit wheel

1 oz YCC Passionfruit Syrup

2 oz Blended Rum

1 oz light rum

2.5 oz orange juice

1 oz lemon juice

Combine all ingredients in a shaker on ice, and strain into a tiki mug or glass of your choice. .

1 oz. Aperol
½ oz. Fresh Lemon Juice
½ oz. YCC Passionfruit Syrup
5-6 oz. Pilsner

Combine all ingredients in a chilled collins glass, topping off with the beer. Gently stir and garnish with a Yes Cocktail Co. Dried Lemon Wheel.

2 oz coconut cream

1 oz YCC Passionfruit Syrup

1 oz lime juice

1 egg white (or 1 oz aquafaba)

2 oz club soda

Dry shake the cream, syrup, lime juice, and egg white (or aquafaba) in a shaker without ice.

Fill the shaker with ice and shake again, vigorously.

Strain into a glass and top with club soda.

1 1/2 oz bourbon
1 oz lemon juice
1/2 oz YCC Passionfruit Syrup
1/4 oz YCC Grenadine syrup

Combine all ingredients in a shaker on ice. Shake and strain into a chilled coupe.

1.25 oz Gin
0.75 oz Fresh Lemon Juice
0.5 oz YCC Passionfruit Syrup
0.25 oz YCC Orgeat Syrup
0.25 oz Falernum

Combine all ingredients in a cocktail shaker with ice. Shake and strain into a coup glass before garnishing with a Dried Lemon Wheel.