Toasted Pecan Manhattan
2 oz Rye Whiskey
0.5 oz Toasted Pecan Syrup
0.5 oz Sweet Vermouth
2 dashes Bitters
Boozy Cherries
Fill a pint glass with ice.
Add Rye, Vermouth, Syrup and Bitters – stir well.
Strain into a chilled coupe and
garnish with a Yes Cocktail Co Boozy Cherry
Autumn Son
2oz Mezcal
1 oz Smoked Maple Sour Mixer
1 oz lemon juice
Boozy Cherries
Club Soda
Combine mezcal, smoked maple sour mixer, lemon juice and a splash of Yes Cocktail Boozy Cherry juice in a shaker with ice.
Pour into a rocks glass and top with club soda
Garnish with Yes Cocktail Co Boozy Cherry
Queen’s Highball
2/3 jigger Amer Picon or Amaro
1 pony grenadine syrup
Club Soda
Pour both ingredients into the bottom of a highball glass
Add 1 clear piece of ice and stir with barspoon
Fill glass with siphon (soda)
Serve
1914 Aviation
3/4 jigger Applejack (Apple brandy)
1/2 jigger lime juice
1 dash Absinthe or Yes Cocktail Co Absinthe Bitters
1 barspoonful Grenadine syrup
Yes Cocktail Co. Boozy Cherry for Garnish
Add all ingredients to a cocktail shaker with ice
shake well
strain into a coupe glass
garnish with a Yes Cocktail Co Bourbon-Infused Cherry
Pink Palmer
1 oz Yes Cocktail Co Prickly Pear Syrup
2 oz vodka
1 oz fresh lemon juice
2 oz iced tea
club soda or lemon-lime soda
combine prickly pear syrup, vodka, lemon juice and iced tea in a shaker with ice.
strain into a collins glass over ice
top with club soda or lemon-lime soda
garnish with lemon wheel
Siesta de los Mescaleros
4 oz Mexcal
3/4 oz prickly pear syrup
3/4 oz fresh lime juice
Fresh Mint
combine all ingredients in a shaker with ice and shake thoroughly
open pour into a salt-rimmed rocks glass
enjoy on a warm day under ample amounts of shade
Spiced Apple Rum Cake
1 cup AP flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick room temp butter
2/3 cup Yes Cocktail Spiced Apple Syrup
2 large eggs
1 tsp vanilla extract
3 tablespoons dark rum
2 Honeycrisp apples (peeled, cored & cut into small cubes)
granulated sugar and powdered sugar for dusting
Preheat the oven to 350*, line a 9″ cake pan with parchment and grease with butter.
In a small bowl whisk together the flour, salt, and baking powder. Set aside.
In a separate bowl, cream the butter and spiced apple syrup together until fluffy.
Slowly add eggs one at a time, and then the vanilla and rum.
Add in the flour mixture and mix until combined. Do not overmix.
Fold in the chopped apples using a rubber spatula and scrape mixture into pan.
Sprinkle the top with granulated sugar and bake for 40 minutes or until golden.
Dust finished cake with powdered sugar and serve with whipped cream.
Spice of Life
.5 oz Spiced Apple Syrup
.75 oz Lime Juice
2 oz Brandy
combine all ingredients in a cocktail shaker with ice.
shake and strain into a chilled rocks glass.
Toasted Pecan Peach Cobbler
1/2 cup of butter
4 cups peaches
8 oz Toasted Pecan Syrup
1 cup flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1 cup milk
1 tsp vanilla extract
1 cup pecans
Add 1/2 cup of butter to the bottom of a 9×13 baking dish and place in a 350 degree oven to preheat and melt butter.
Remove from oven once butter is melted
Toss together 1/2 cup Toasted Pecan syrup with 4 cups sliced and peeled peaches in a large bowl.
Pour peach mixture over melted butter, evenly distribute, and spread pecans over top.
Do not Stir or Mix.
Whisk together the flour, sugar, 1/2 cup toasted Pecan syrup, baking powder, and salt. Pour in the milk and whisk until smooth and well combined.
Pour the cobbler batter evenly over the peaches and pecans and distribute over the top.
Bake for 35-40 minutes or until golden brown.
Serve hot and with Vanilla Ice cream
Pom Pomme
1 oz Apple Brandy, such as Laird’s Apple Brandy 100 proof
1 oz Pomegranate Juice
.5 oz Spiced Apple Syrup
2 oz Hard Cider
In a cocktail shaker with ice, combine first three ingredients and shake until well chilled (about 10 seconds). Strain into a chilled coupe and top up with hard cider.