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
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.
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 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.
2 oz. blanco tequila
1 oz. YCC Cucumber Jalapeno Cocktail Mixer
1/2 oz. fresh lemon juice
1⁄2 oz. yellow Chartreuse
1⁄4 oz. Campari, for float
Shake the first 4 ingredients with ice, then strain into a cocktail glass holding a single large ice cube (optional). Gently add Campari as a “float” atop the drink, and garnish with a dehydrated lemon wheel.
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.
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.
