The Art of the Cocktail

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

2 oz Rye Whiskey

.5 oz YCC Toasted Pecan Syrup

2 dashes Bangin’ Bitters Rye Barrel Bitters

Orange Peel for Garnish.

Combine Rye Whiskey, Toasted Pecan Syrup, & 2 dashes Rye Barrel Bitters into a mixing glass with ice.

Stir for 15-20 seconds

Pour into a rocks glass with an ice sphere

Garnish with orange peel

1 1/2 oz Light Rum
1 1/2 oz Dark Rum
1 oz YCC Pineapple Mojito Mixer
1 oz orange juice
3/4 oz lime juice
1/2 oz YCC Grenadine
Boozy Cherry

Combine light rum, dark rum, pineapple mojito mixer, orange and lime juices, and grenadine into a shaker with ice.
Shake and strain over ice into a rocks glass
Garnish with a bourbon-infused cherry

1/2 cup of butter

4 cups peaches

8 oz  YCC Toasted Pecan Syrup

1 cup flour

1/2 cup sugar

2 tsp baking powder

1/4 tsp salt

1 cup milk

1 tsp vanilla extract

1 cup pecans

Add 1/2 cup of butter to the bottom of a 9×13 baking dish and place in a 350 degree oven to preheat and melt butter.

Remove from oven once butter is melted

Toss together 1/2 cup Toasted Pecan syrup with 4 cups sliced and peeled peaches in a large bowl.

Pour peach mixture over melted butter, evenly distribute, and spread pecans over top.

Do not Stir or Mix.

Whisk together the flour, sugar, 1/2 cup toasted Pecan syrup, baking powder, and salt. Pour in the milk and whisk until smooth and well combined.

Pour the cobbler batter evenly over the peaches and pecans and distribute over the top.

Bake for 35-40 minutes or until golden brown.

Serve hot and with Vanilla Ice cream

1 oz YCC Pineapple Mojito Mixer
2 oz Tequila Blanco
.75 oz Fresh Lime Juice
.5 oz Orange Liqueur

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