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 YCC Peppermint & Cacao Syrup
2 oz Espresso
3 oz Steamed Milk
Crushed peppermint candy for garnish (optional)
Combine espresso and syrup in a mug, top up with steamed milk.
Garnish with crushed peppermint candy.
YCC Stone Pine & Satsuma Mixer
Brandy
Green Chartreuse
Maraschino Liqueur
Dry vermouth
YCC Boozy Cherry
Combine equal parts of all ingredients in a tumbler with ice and stir to chill and combine
Strain into a chilled coupe
Garnish with a YCC Boozy Cherry
.75 oz YCC Peppermint and Cacao Syrup
1.5 cups chocolate milk
.5 cups hot cocoa mix
(.5 cups of ice for blending)
Combine all ingredients in a blender until smooth and drinkable.
Top with whipped cream
1½ oz Heavy Cream
½ oz YCC Peppermint & Cacao Syrup
1 oz Vodka
1 oz Coffee Liqueur
1 oz Bailey’s Irish Cream
Combine all ingredients in a shaker on ice. Shake and strain into a rocks glass filled with ice. Garnish with shaved chocolate.
1 oz YCC Stone Pine & Satsuma Mixer
2 oz gin or vodka
ginger beer
Combine all ingredients directly in glass. Add ice, top up with ginger beer. Garnish with pomegranate seeds.
1.5 oz vodka or gin
5-6 oz brewed black tea
1 oz YCC Stone Pine & Satsuma Mixer
Rim glass with fine cane sugar.
Combine all ingredients in a shaker with ice.
Strain into a double rocks glass filled with crushed ice.
Garnish with a lemon twist.
1.5 oz Cacao nib-infused Gin
1 oz pineapple juice
.75 fresh lemon juice
.5 YCC Peppermint & Cacao Syrup
.5 oz Branca Menta
Combine all ingredients in a shaker with ice
Shake and strain into a chilled rocks glass over ice.
2 oz Vodka
3/4 oz Cointreau or Triple Sec
1 oz YCC Pineapple Mojito Mixer
Add vodka, Cointreau (or triple sec) and pineapple mojito mixer to a shaker with ice.
Shake until very cold
Strain into a chilled martini glass
1 oz YCC Pineapple Mojito Mixer
2 oz Rye Whiskey
.75 oz Lime Juice
Combine all ingredients in a shaker on ice. Shake and strain into a rocks glass filled with ice.
2 oz whiskey
1/2 oz YCC Toasted Pecan Syrup
1/2 oz sweet vermouth
YCC Bourbon-infused Boozy Cherries
Combine all ingredients in a mixing glass with ice and stir (approx. 20 seconds)
Strain into a chilled coupe glass
Garnish with a boozy cherry
2 1/2 oz Bourbon
1 oz YCC Pineapple Mojito Mixer
Crushed ice for glass
Fresh mint leaves for garnish
Combine bourbon and Pineapple mojito mixer together in a shaker with ice.
Shake and strain.
Pour over crushed iced and garnish with mint leaves.
1 oz YCC Pineapple Mojito Mixer
0.5 oz lime juice
0.5 oz YCC Grenadine
Ginger Beer to top
Combine the Pineapple mixer, grenadine and lime juice in a shaker with ice.
Shake until chilled
Pour into a Collins glass over ice
Top up with Ginger Beer.
Garnish with a lime wheel and a Cherry
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.
