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
16 oz Cranberry Spice Mixer
750 ml Wine (Any varietal works)
10 oz brandy
Ice
Cranberries, sliced oranges and blackberries
In a container with a lid, combine brandy and sliced fruit.
Allow this mixture to sit at room temperature for 24 hours.
When ready to serve combine mixer, wine, brandy and fruit
Stir to combine
Fill pitcher with ice and serve immediately.
*Optional: add 750 ml sparkling wine for a refreshing sparkling sangria!
1 oz Cranberry Spice Mixer
1.5 oz vodka
.5 oz orange liqueur
.5 oz dry vermouth
Fresh cranberries to garnish
In a shaker with ice, combine Cranberry spice mixer, vodka, orange liqueur, and vermouth.
Shake and strain into a martini glass.
Garnish with a few cranberries.
2 oz vodka
1/2 oz lime juice
1/2 oz triple sec
1 oz Cranberry Spice Mixer
Lime Wheel for Garnish
In a shaker with ice, combine all ingredients.
Shake and strain into a chilled cocktail glass.
Garnish with Lime wheel.
1 oz YCC Cranberry Spice Mixer
1 oz tequila blanco
1 oz mezcal
.75 oz fresh lime juice
Combine all ingredients in a shaker with ice.
Strain into a double rocks glass filled with crushed ice.
Garnish with a lime wedge & a cinnamon stick
1.5 ounces vodka
1 oz YCC Cranberry spice mixer
2 ounces grapefruit juice
Grapefruit wheel for garnish
In a highball glass filled with ice, pour in vodka, cranberry mixer and grapefruit juice
Stir well and garnish with Grapefruit wheel
*Replace vodka with tonic or club soda for a sparkling mocktail!
16 oz Cranberry Spice Mixer
750 ml vodka
750 ml champagne or sparkling wine
16 oz orange juice
1 liter club soda
1 cup frozen cranberries
Combine everything in a punch bowl and stir to combine.
Add frozen cranberries and serve
*For a NA mocktail punch, omit the vodka and champagne
1 oz Cranberry Spice Mixer
1 oz Dark Rum (or NA rum for a Zero Proof mocktail)
1/2 oz Coconut cream
2 oz Sparkling Wine (or Club Soda for a Zero Proof mocktail)
Combine the Cranberry Mixer, Dark Rum, and Coconut Cream in a shaker with ice.
Vigorously shake to emulsify the contents and chill.
Open pour into a chilled rocks glass
Top up with your choice of Sparkling Wine.
2 quarts cold water
1 cup fresh squeezed lime juice
2 cups YCC Cucumber Jalapeno Mixer
sliced jalapeno
sliced cucumber
In a large pitcher combine water, lime juice and cucumber jalapeno mixer. Stir and place in refrigerator for at least two hours. Garnish each glass with cucumber and jalapeno slices.
.2 oz Dry Gin
.5 oz of freshly lemon juice
.25 oz YCC Charred Oak Maple Syrup
.25 oz of YCC Orange Peel and Bitters
Absinthe/Herbsaint
Combine all ingredients in a shaker on ice. Shake and strain into a chilled coupe that has been rinsed with Absinthe or Herbsaint.
Meet the Apple Jack Rabbit, a modern spin on a classic that’s ready to hop onto your fall menu. Built on apple brandy and finished in a frosty coupe, it’s a dressed-up drink that takes about six minutes and one shaker to make. It’s a great pick for cozy get-togethers, holiday hosting, or a quiet night in when you want something a little special. Top it with a dehydrated apple slice for an easy, polished finish. Check out the note below on how to turn this classic into a mocktail.
Tasting Notes: Crisp baked apple leads, backed by bright citrus and a touch of toasty maple. Charred oak adds a warm, lightly smoky depth, and the finish is smooth, tart and just sweet enough.
Ingredients:
0.5 oz YCC Charred Oak & Maple Syrup
0.75 oz Fresh Lemon Juice
0.75 oz Fresh Orange Juice
2 oz Apple Brandy (we like Laird’s!)*
Garnish: YCC Dehydrated Apple Slices (optional)
Steps:
1. Pre-chill your coupe glass in the freezer, or on the counter by adding ice cubes to your glass and removing them before you strain in your cocktail. Set aside.
2. Combine all ingredients (except garnish) in a cocktail shaker with fresh ice and shake until chilled, about 10 seconds.
3. Strain into pre-chilled coupe, garnish and enjoy!
*Make it a Mocktail:
Substitute Apple Brandy for a spiced apple cider, or a spiced apple tea (chilled down).
Prep Time: 6 minutes or less
Yield: 1 cocktail
Glassware: Coupe
Substitutions: Use any Apple Brandy or Whiskey you like!
Author: Yes Cocktail Crew
2 oz Tequila or Mezcal
1 oz YCC Cucumber Jalapeno Mixer
1/2 oz Fresh Lime Juice
4 oz Grapefruit Soda
Combine first three ingredients with ice in a shaker and shake until chilled. Open pour into a rocks glass and top up with grapefruit soda. Stir to combine.
Some cocktails ease you into the night, and this one lights the match. The Fire Starter is a showpiece for your next get-together: a bold shaken drink with a red-orange Campari float that looks as dramatic as it sounds. It comes together in about six minutes with just a shaker and a rocks glass, so it’s easy to make for one or to line up for a crowd. Serve it over a big ice cube, add the dehydrated lemon garnish, and let it start the conversation. Prefer something smokier? Swap the tequila for mezcal.
Tasting Notes: Cool cucumber and bright lemon open the sip, followed by a gentle jalapeño warmth that builds without overwhelming. Yellow Chartreuse adds honeyed, herbal depth, and the Campari float brings a bittersweet citrus finish.
Ingredients:
1 oz YCC Cucumber Jalapeno Cocktail Mixer
0.5 oz Fresh Lemon Juice
2 oz Blanco Tequila
0.5 oz Yellow Chartreuse
Float: 0.25 oz Campari
Garnish: YCC Dehydrated Lemon Slice
Steps:
1. Combine all ingredients (except float and garnish) in a cocktail shaker with fresh ice and shake until chilled, about 10 seconds.
2. Strain into rocks glass with a large ice cube or sphere.
3. Pour Campari slowly over the back of a bar spoon to float it on top of your cocktail.
4. Garnish and enjoy!
Prep Time: 6 minutes
Yield: 1 Cocktail
Glassware: Rocks
Substitutions: Swap the tequila for mezcal for a smoky alternative
Author: Yes Cocktail Crew
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.
