The Art of the Cocktail
The Yes Cocktail Co.
Mixology Guide
Shake, Stir, Sip, Repeat
Find Your Next Signature Cocktail
2 oz Gin
1/2 oz Gingerbread Syrup
2 dashes Bangin’ Bitters Toasted Walnut Bitters
3 oz Sparkling water or Tonic water
Combine spirit, bitters and syrup in a mixing glass and stir to combine. Add ice and sparkling water and stir gently. Pour into your favorite coupe glass and enjoy!
2 oz Rum
1 oz YCC Gingerbread Syrup
4 oz Eggnog
Combine all ingredients and either shake with ice or stir on ice. Make a big batch for your holiday party!
2 cups oat milk or non-dairy milk of choice
1 cup Old Fashioned Rolled Oats
1 tbsp Chia Seeds
2 tbsp YCC Gingerbread Syrup
1 cup ice cubes
1 banana
Place all ingredients in a high speed blender and blend until smooth. Adjust quantities of each ingredient to taste.
2 oz Vodka
1 1/2 oz Kahlua
1 oz YCC Gingerbread Syrup
1 1/2 oz Heavy Cream (or non dairy substitute)
Fill a cocktail shaker with ice, add the vodka, Kahlua, and gingerbread syrup. Shake for 10 seconds. Add the heavy cream and shaker again. Open pour into your favorite glass. Garnish with cinnamon and gingerbread cookies, if desired.
2 oz Vodka (you can substitute any spirit)
1/2 oz YCC Gingerbread Simple Syrup
1 oz Half & Half, Coffee creamer, or non-dairy creamer of your choice
Warm Milk (to taste)
Combine vodka, syrup, and creamer in a mug and stir to combine. Warm milk in a saucepan or milk steamer. Pour into mug and stir. Garnish with whipped cream and gingerbread cookies!
2 oz Bourbon or Rye
3/4 oz Fresh lime juice
1/2 oz YCC Gingerbread Syrup
1 egg white
Combine all ingredients in a shaker with ice and shake for 20 seconds (or until egg is frothy). Double strain into a chilled coupe.
2 oz Laird’s Apple Brandy
3/4 oz Fresh Lemon Juice
3/4 oz Fresh Orange Juice
1/2 oz YCC Charred Oak & Maple Syrup
Add apple brandy, lemon juice, orange juice, and charred oak & maple syrup to a cocktail shaker and fill with ice. Shake until well chilled, about 15 seconds, and strain into a chilled coupe.
2 oz Brandy, Cognac or Bourbon
4 oz whole milk
1/2 oz YCC Gingerbread Syrup
1/2 oz Creme de Cacao
In a cocktail shaker with ice, combine all ingredients and shake for 10 seconds. Strain into a chilled coupe and garnish with dash of nutmeg.
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.
