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
2 oz Whiskey, Rye, Bourbon or Brandy
0.5 oz YCC Spiced Apple Syrup
2 dashes (1/4 tsp) vanilla extract
2 dashes Bangin’ Bitters Toasted Walnut Bitters
In a mixing glass, combine all ingredients with ice and stir until chilled. Strain into an Old Fashioned glass with a large ice cube or sphere. Garnish with an apple slice & cinnamon stick
1 oz Apple Brandy
1 oz Pomegranate Juice
0.5 oz YCC Spiced Apple Syrup
2 oz Hard Cider
In a cocktail shaker with ice, combine first three ingredients and shake until well chilled (about 10 seconds). Strain into a chilled coupe and top up with hard cider.
1 oz Bénédictine liqueur
.5 oz YCC Spiced Apple Syrup
1 oz fresh apple cider
Prosecco, chilled
In a champagne flute, combine Bénédictine liqueur, Spiced Apple Syrup and cider and stir to combine. Top up with chilled Prosecco. Garnish with a sprig of time.
1.5 oz Sweet Vermouth
2 oz Fresh Apple Cider.
0.5 oz YCC Spiced Apple Syrup
0.5 oz fresh lemon juice
2-4 oz seltzer
Combine all ingredients in a cocktail shaker with ice and shake until well chilled. Strain into a rocks glass filled with fresh ice. Top up with seltzer to taste. Garnish with an apple slice.
3 oz Shiraz
0.5 oz Grand Marnier
1 oz YCC Sugar Plum Mixer
Club soda to top
Pour all ingredients except club soda into an ice-filled glass
Stir to combine
Top off with club soda
Stir to combine
Garnish with a YCC Boozy Cherry
1 oz YCC Sugar Plum Mixer
0.5 oz Fresh Lime Juice
1.5 oz Gin
0.75 oz Triple sec
0.5 oz Grand Marnier
Top with: Club Soda
Garnish: YCC Boozy Cherry
Combine all ingredients (except club soda) in a cocktail shaker and shake until chilled, about 10 seconds. Strain into a Collins glass with fresh ice, top with soda, garnish and enjoy.
2 oz Rye Whiskey
3 dashes Bangin Bitters: Rye Barrel Bitters
1 oz YCC Sugar Plum Mixer
1/4 oz Fernet
Combine all ingredients in a shaker with ice
Shake and strain into a rocks glass over ice
Garnish with an orange peel twist and a YCC Boozy Cherry
2 oz White rum
1 oz YCC Sugar Plum Mixer
0.5 Lime juice
4 oz Club soda
Combine rum, sugar plum mixer, and lime juice in a shaker with ice
Shake to chill and strain into a rocks glass over ice
Top with club soda
Garnish with lime wheel
*Omit the rum for a great mocktail
2 oz Gin
1 oz YCC Sugar Plum Mixer
0.5 oz Lemon juice
2 dashes Bangin’ Bitters: Burnt Orange Bitters
Tonic water
Combine all ingredients except tonic water in a cocktail shaker with ice
Shake and strain into a chilled highball glass
Top off with tonic water
Garnish with lemon wheel
2 oz Dark Rum
1 oz YCC Sugar Plum mixer
2-4 oz Ginger Beer
Combine all ingredients in a highball glass over ice
Stir until well mixed
.75 oz Fernet Branca
.75 oz Green Chartreuse
.5 oz YCC Sugar Plum Mixer
.75 oz Lime Juice
Combine equal parts of all ingredients in a shaker with ice
Shake and strain into a rocks glass over ice
Garnish with a lime wheel
16 oz YCC Sugar Plum Mixer
32 oz Vodka
16 oz Lemon Juice
16 dashes of Bangin’ Bitters: Aromatic
Club Soda*
Combine all ingredients in a punch bowl
Stir, and top with club soda to taste
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.
