The Art of the Cocktail

2 oz Gin
1 oz YCC Sea Salted Grapefruit & Agave Mixer
.5 oz Fresh Lemon Juice

Combine all ingredients in a shaker on ice.

Shake and strain into a chilled coupe glass.

Garnish with lemon wheel.

.75 oz YCC Spiced Apple syrup
2 oz Rye whiskey
1 oz Campari
1 oz sweet vermouth

Combine all ingredients in a shaker with ice
Shake and strain into a rocks glass over ice
Garnish with an orange twist

2 oz Dark Rum
2 oz Light Rum
2 oz YCC Sea Salted Grapefruit & Agave Mixer
.5 oz fresh lemon juice
4 oz Apple Cider

Fill a cocktail shaker with ice. Add dark rum, light rum, mixer, and lemon juice. Shake until well chilled, about 10 seconds. Divide evenly between 2 ice-filled highball glasses. Top each glass with 2 ounces cider, stir gently to combine, garnish with grapefruit peel if desired, and serve.

0.5 oz YCC Spiced Apple Syrup
0.25 apple, cored and diced
1.5 oz apple brandy
0.5 oz Oloroso sherry
4 oz Prosecco or Sparkling Wine
Garnish: Orange twist and/or thinly sliced apple

Muddle apples in a mixing glass until the apples have released their juice. Fill the mixing glass 2/3 full with ice and then pour in apple brandy, Spiced Apple Syrup, and oloroso sherry. Stir to chill until mixing glass is very cold, about 20 seconds,. Strain into a highball glass filled with ice and top with prosecco. Twist orange peel over top of drink to release oils, then discard peels. Garnish with a thinly cut round of apple.

1 oz YCC Sea Salted Grapefruit & Agave Mixer
1 oz Sweet Vermouth
4 oz Rosé wine
2 dashes Peychaud’s bitters
Top with seltzer
Garnish: Rosemary Sprig (optional)

In a wine glass with filled with ice, combine first four ingredients and stir to combine. Top with seltzer to taste. Garnish with a rosemary sprig.

1 oz YCC Sea Salted Grapefruit & Agave Mixer
1.5 oz Brandy
0.5 oz Dry Curacao
0.5 oz Fresh Lemon Juice
Garnish: Grapefruit Peel (optional)

Shake all ingredients with ice for 10 seconds. Strain into a chilled coupe. Garnish with grapefruit peel.

2 oranges

8 dashes Bangin’ Bitters Aromatic Bitters

6 ounces gin

6 ounces Applejack

2 1/2 ounces freshly squeezed lime juice from about 5 limes

2 ounces YCC Spiced Apple Cocktail Syrup

5 ounces water

Large block of ice for serving

Thin lime slices for garnish

RECIPE SERVES 5 DRINKS. You can batch up for additional drinks.

A day in advance, make a large ice block (or extra-large ice cubes) for serving.

Meanwhile, a few hours before serving, cut oranges into slices and muddle a few at a time in shaker. Strain and discard pulp and orange peel. When you have 2 ounces of juice, add Aromatic bitters. Pour into resealable 750-milliliter bottle (using funnel if desired.)

Add gin, applejack, lime juice, spiced apple syrup, and water. Seal bottle and shake to blend. Refrigerate until completely chilled. Serve in a punch bowl over ice, garnishing with lime slices.

1.5 oz YCC Sea Salted Grapefruit & Agave Mixer
2 oz Blanco Tequila
0.75 oz Fresh Lime Juice
3-4 oz Seltzer

Shake first three ingredients with ice and pour into a Collins glass. Add seltzer to taste and garnish with a lime wedge.

1 oz YCC Sea Salted Grapefruit & Agave Mixer
2 oz Bourbon
1 tsp Honey
Garnish: Grapefruit Peel (optional)

Shake with ice for 10 seconds and strain into a chilled coupe. Garnish with grapefruit peel.

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1 stick room temp butter

2/3 cup YCC Cocktail Spiced Apple Syrup

2 large eggs

1 tsp vanilla extract

3 tablespoons dark rum

2 Honeycrisp apples (peeled, cored & cut into small cubes)

granulated sugar and powdered sugar for dusting

Preheat the oven to 350*, line a 9″ cake pan with parchment and grease with butter.

In a small bowl whisk together the flour, salt, and baking powder. Set aside.

In a separate bowl, cream the butter and spiced apple syrup together until fluffy.

Slowly add eggs one at a time, and then the vanilla and rum.

Add in the flour mixture and mix until combined. Do not overmix.

Fold in the chopped apples using a rubber spatula and scrape mixture into pan.

Sprinkle the top with granulated sugar and bake for 40 minutes or until golden.

Dust finished cake with powdered sugar and serve with whipped cream.

0.5 oz YCC Spiced Apple Syrup

0.75 oz Lime Juice

2 oz Brandy

Combine all ingredients in a cocktail shaker with ice.

Shake and strain into a chilled rocks glass.

2 oz Apple Infused Gin or Vodka

.5 oz Lillet Blanc

.25 oz YCC Spiced Apple Syrup

For the Apple Infused Vodka/Gin: Place apple pieces inside resealable jar, cover with gin, seal and infuse at room temperature for 36 to 48 hours. Liquid will turn golden and look a bit like apple juice. Strain liquid through a fine mesh strainer set in a sealable glass jar. Discard solids. Add apple cider and seal. Infused vodka/gin keeps in the refrigerator up to 1 week.

Combine Apple Infused Vodka/Gin, Syrup, and Lillet Blanc in a cocktail shaker. Add ice and shake until well chilled, about 15 seconds. Strain into a chilled coupe glass. Garnish with a lemon twist.