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 White Rum
1 oz YCC Pineapple Mojito Mixer
0.5 oz Fresh Lime Juice
Fresh Mint (for garnish)
*additional muddled mint optional
Carbonated Water
Combine all ingredients in a shaker with ice & shake.
Open pour into highball glass.
Top with carbonated water.
Garnish with fresh mint.
2 oz Rye Whiskey
0.5 oz YCC Toasted Pecan Syrup
0.5 oz Sweet Vermouth
2 dashes Bitters
YCC Boozy Cherries
Fill a pint glass with ice.
Add Rye, Vermouth, Syrup and Bitters – stir well.
Strain into a chilled coupe and
garnish with a Yes Cocktail Co Boozy Cherry
1/2 oz YCC Toasted Pecan Syrup
1 oz coconut cream
2 oz club soda
Shake the Toasted Pecan syrup and the coconut cream vigorously with ice
Add the club soda and shake twice
Strain into a chilled martini glass
2 oz Blanco tequila
1 oz Cointreau
1 oz fresh lemon juice
1 oz fresh grapefruit juice
1/4 oz Pernod Anise-Liqueur
0.5 Tonic Syrup
1 oz YCC Sea Salted Grapefruit & Agave Mixer
Club Soda
Crushed ice
Lemon/Grapefruit wheel for garnish
Combine Tequila, Cointreau, Citrus juice, Pernod, Tonic Syrup, and Grapefruit Mixer in a cocktail mixing glass.
Add crushed ice to mixing glass to fill about two-thirds of the way full.
Stir until well-chilled.
Strain into a large glass over more crushed ice.
Top up with club soda
Garnish with Citrus Wheel.
1 oz London Dry Gin
1 oz Aperol
1 oz YCC Sea Salted Grapefruit & Paloma
3 oz Sparkling Wine
Squeeze of Lemon
Combine Mixer, Aperol, Gin & Lemon in shaker on ice.
Shake and strain into a wine glass filled with ice.
Top up with Sparkling Wine.
2 oz spirit (vodka or whiskey)
4 oz ginger beer
1/2 oz YCC Spiced Apple Syrup
1 dash orange bitters
Combine all ingredients in a shaker with ice and shake for 10 seconds.
Strain into a rocks glass with one large ice sphere or cube.
Garnish with an orange twist.
2 oz. Rum
1 oz. Fresh Lime Juice
1 oz. YCC Sea Salted Grapefruit & Agave Mixer
Shake all ingredients with ice in a shaker. Strain into a coupe glass and garnish with a lime wheel.
1 oz Campari
1 oz sweet vermouth
1 oz Prosecco
0.5 oz YCC Spiced Apple Syrup
Combine Campari and vermouth in a tumbler with ice and stir until well-chilled
Strain mixture into a rocks glass over ice and top with Prosecco
Garnish with a twist of orange peel
*Turn this Sbagliato into a mocktail by
1. replacing the Campari with Yes Amarø
2. Using a n/a Vermouth
3. Replacing the Prosecco with club soda
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.
