The Art of the Cocktail

2 shots hot espresso; or 1/2 cups strong hot coffee

2 tbsp YCC Gingerbread Syrup

3/4 cup frothed whole milk; or you choice milk substitute

whipped cream for serving (optional)

pinch ground nutmeg for serving (optional)

pinch ground cinnamon for serving (optional)

2 oz Bourbon, Brandy, or Rye

1/2 oz YCC Gingerbread Syrup

2 dashes Bangin’ Bitters Aromatic Bitters

Orange Peel (garnish)

In a mixing glass, combine spirit, syrup, and bitters with ice and stir until chilled (approx. 10 seconds). Strain into your favorite Old Fashioned glass. Express orange peel over glass and toss in as garnish.

1 oz Vodka

1 oz Bailey’s Irish Cream Liqueur

1/2 oz Kahlua Coffee Liqueur

1/2 oz YCC Gingerbread Syrup

1/2 scoop vanilla ice cream (softened) or 2 oz Heavy Cream

Whipped Cream, for garnish

Combine all ingredients with ice in a shaker. Shake until smooth and pour into chilled glass. Top with whipped cream if desired.

2 oz Bourbon or Rum

1 oz Fresh Orange or tangerine Juice

1 oz YCC Gingerbread Syrup

4 oz Ginger Beer or Ginger Soda

Combine first three ingredients in a cocktail shaker with ice and shake for 10 seconds. Open pour into a rocks glass. Top up with ginger beer/soda. Garnish with a candied ginger slice.

MAKE IT A MOCKTAIL: Substitute apple cider for the spirits!

1 oz YCC Gingerbread Syrup

6 oz Brewed Black Tea

1 oz Cream (optional)

Add gingerbread syrup to freshly steeped black tea

Top up with a splash of cream if desired.

1½ oz Brandy
½ oz orange liqueur
½oz YCC Gingerbread Syrup
¼ oz Nocino or Coffee Liqueur
¼ oz Heavy Cream

Combine mixer all ingredients in a cocktail shaker with ice and shake until chilled and frothy. Strain into a cocktail coupe. Garnish with nutmeg.

1 tbsp YCC Hot Buttered Rum Mix

4 oz Bourbon

2 oz Sweet Vermouth

2-3 dashes Bangin’ Bitters Burnt Orange Bitters

YCC Bourbon Infused Boozy Cherries

Orange peels to garnish

In a shaker with ice, add Hot buttered rum mix, bourbon, vermouth, and bitters.

Shake vigorously for 20-30 seconds

Strain and divide mixture evenly between two chilled serving glasses

Garnish each cocktail with a Boozy Cherry and orange peel

1 1/2 cups all purpose flour

3 1/2 tsp baking powder

3 Tbsp YCC Hot Buttered Rum Mix

1/4 tsp salt

1 1/4 cups milk

1 egg

1/2 tsp vanilla extract (or sub Bangin bitters of your choice)

Sift flour, baking powder and salt into a large bowl

Add YCC Hot buttered rum mix, milk, vanilla extract and egg – mix until smooth

Heat a lightly oiled pan and pour approximately 1/4 cup for each flapjack

Cook until bubbles form and edges dry, about 2-3 minutes

Flip and cook until browned on other side.