The Art of the Cocktail

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 oz. Mezcal
1 oz. Reposado Tequila
¾ oz. YCC Ginger Citrus mixer
½ oz. Honey
¾ oz. Fresh Lime Juice
3 Cucumber Wheels
Light Lager or Pilsner

Muddle the cucumber wheels in the bottom of a cocktail shaker with the honey and Ginger Citrus Mixer. Add the lime, tequila and mezcal. Shake with ice and strain into a clean pilsner glass over fresh ice. Top of with the beer. Garnish with a cucumber ribbon.

6 cups Water
1.5 oz Fresh Lemon Juice
1/4 cup Apple Cider Vinegar
1/4 cup Molasses
1/4 cup YCC Charred Oak & Maple Syrup
1.5 oz YCC Ginger Citrus Mixer

Mix all ingredients in punch bowl. Let sit overnight in the fridge. Ladle into highball glasses full of ice. Garnish with a lemon wedge.

.75 oz Gin
.75 oz YCC Ginger Citrus Mixer
.75 oz Fresh Grapefruit Juice
.75 oz Campari

Combine first three ingredients in a shaker on ice. Strain into a chilled coupe and garnish with a grapefruit twist.

2 oz Tequila
.5 oz Fresh Lemon
.5 oz YCC Ginger Citrus Mixer
1 tsp Chipotle Puree
4 Lime Wheels (thinly sliced)

Muddle lime in a shaker. Add all other ingredients and shake with ice. Pour into a rocks glass filled with ice. Garnish with red pepper and beef jerky.

2 oz Blended Scotch Whiskey
1.5 oz YCC Ginger Citrus Mixer
0.5 Fresh Lemon Juice
0.25 oz Single Malt Scotch

Combine the first three ingredients in a cocktail shaker with ice. Shake and strain into an ice filled rocks glass. Pour the single malt scotch over a bar spoon into the glass so that it floats.

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

2 oz Blended Aged Rum
1 oz Fresh Lemon Juice
1 oz YCC Ginger Citrus Mixer
.75 oz Yellow Chartreuse
2 dashes Angostura Bitters
Seltzer

Shake all ingredients save the seltzer in a shaker with ice. Strain into a highball glass filled with crushed ice. Top off with the seltzer and garnish with a mint leaf.