The Art of the Cocktail

1 oz YCC Sea Salted Grapefruit & Agave Mixer
1.5 Brandy
.5 oz Dry Curacao
.5 oz Fresh Lemon

Combine all ingredients in a shaker on ice. 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.

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

Shake first three ingredients with ice and pour into a Collins glass.

Add seltzer and garnish with a lime wedge.

2 oz Bourbon
1 oz YCC Sea Salted Grapefruit & Agave Mixer
1 tsp Honey

Shake with ice and strain to a 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.

.5 oz YCC Spiced Apple Syrup

.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.

2 oz Whiskey, Rye, Bourbon or Brandy

.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