The Art of the Cocktail

2 oz. mezcal
3⁄4 oz. fresh lime juice
8 muddled raspberries
1⁄2 oz. YCC Cucumber Jalapeno Cocktail Mixer
4 dashes chocolate bitters

Combine Mezcal and raspberries in shaker tin and muddle to combine. Add all other ingredients and shake until well chilled. Double strain (to remove all seeds) into a coupe. Garnish with cilantro.

2 oz Gin

.75 ounce fresh lemon juice

.75 YCC Cucumber Jalapeno Cocktail Mixer

1 pinch dill

Seltzer water

In a cocktail shaker with ice, combine all ingredients except seltzer and shake. Pour into a collins glass and top up with seltzer to taste. Garnish with a sprig of dill.

2 oz Bourbon
0.5 oz YCC Charred Oak and Maple Syrup
2 Dashes Bangin Bitters Toasted Walnut Bitters
Orange Peel for Garnish.

Combine Whiskey, Charred Oak and Maple Simple Syrup, and Two Dashes of Toasted Walnut Bitters into a mixing glass with ice.
Stir for 15-20 seconds
Strain into a rocks glass with an ice sphere
Garnish with an orange peel

1/2 cup Muddled fresh watermelon
3/4 oz YCC Cucumber Jalapeno Cocktail Mixer
Juice of 1 lime (approx. 3/4 oz)
2 dashes orange bitters

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

.75 oz YCC Charred oak Maple Syrup
1.5 oz Bourbon
4 oz Freshly brewed coffee

Combine bourbon and syrup in a mug.
Top up with hot coffee. Garnish with
whipped cream drizzled with syrup.

2 oz Rum or Whiskey

.5 oz YCC Cucumber Jalapeno Cocktail Mixer

1 oz Pineapple Juice

.5 oz fresh lime juice

Combine all ingredients in a shaker with ice and shake until chilled. Open pour into your favorite glass. Makes a great pitcher cocktail!

1 oz Whiskey
¼ oz Fernet
1 oz orange juice
¼ YCC Charred Oak & Maple Syrup
1 dash chocolate bitters

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

2 oz. Tequila (Infused with jalapeno)
1 oz. fresh lime juice
1/2 oz YCC Passionfruit Syrup
3⁄4 oz. Aperol
3/4 oz. YCC Cucumber Jalapeno Cocktail Mixer
1 pinch kosher salt

Combine all ingredients in a shaker with ice and shake until chilled. Strain into a coupe glass and serve.

1.5 oz Vodka

.5 oz Dry Vermouth

.5 oz YCC Cucumber Jalapeno Cocktail Mixer

.75 oz fresh lemon juice

1 oz watermelon juice

Combine all ingredients in a shaker with ice and shake until chilled. Pour into a rocks glass filled with ice. This is a great punch bowl/pitcher cocktail!

2 oz Vodka or Gin (preferably cucumber infused)

.5 fresh lime juice

.5 YCC Cucumber Jalapeno Cocktail Mixer

.25 Orange Liqueur

.25 Cranberry Juice

Combine all ingredients in a shaker with ice and shake until chilled. Strain into a chilled coupe and garnish with a lime wheel.

2 oz Bourbon*
0.5 oz YCC Spiced Apple Syrup
0.5 oz YCC Ginger Citrus Mixer
1 oz lemon juice
club soda or apple cider
optional: cinnamon sugar rim

Combine the first four ingredients in a shaker with ice
Shake & strain into a rimmed coupe
Top with your choice of club soda or apple cider
Garnish with a generous slice of tart apple.

*For a spooky mocktail, omit the bourbon and add an additional 1 oz of lemon juice for more zing!

A cucumber and jalapeno sour built on reposado tequila, with muddled cilantro underneath and an optional egg white foam on top. Refreshing but spicy—perfect for late summer, and the cocktail to make when someone says they don’t like tequila.

Tasting notes: Cool cucumber and green cilantro up front, jalapeno heat on the finish, lime keeping it tart. The egg white rounds the edges and gives it a perfect froth.

Ingredients:
0.75 oz YCC Cucumber Jalapeno Mixer
2 oz Reposado Tequila
0.5 oz Triple Sec
1 oz Fresh Lime Juice
1 egg white or 2 tbs aquafaba (optional)
Muddle: 6 cilantro leaves
Garnish: Cucumber Slice (optional)

Steps (with egg white)
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.
2. Add cilantro leaves and tequila to the bottom of your shaker and muddle well.
3. Add remaining ingredients (except garnish) with fresh ice and shake vigorously until chilled, about 10 seconds.
4. Remove ice from shaker and re-shake for another 10-20 seconds (this is the reverse dry-shake method).
5. Double strain into your pre-chilled coupe glass, garnish and enjoy!

Steps (without egg white)
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.
2. Add cilantro leaves and tequila to the bottom of your shaker and muddle well.
3. Combine remaining ingredients (except garnish) including ice to your shaker and shake until chilled, about 10 seconds. Strain into your pre-chilled coupe glass, garnish and enjoy!

Prep time: 6 minutes
Yield: 1 cocktail
Glassware: Chilled coupe
Substitutions: This spicy classic works great with our Blood Orange & Chili Pepper Mixer, too!
Author: Yes Cocktail Crew