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
2 oz YCC Amarø
1/2 oz YCC Lavender Syrup
Club soda to top
Combine Amarø and Lavender syrup in a shaker with ice
Shake to combine then strain into a rocks glass over ice
Top up with club soda
1 oz. Amarø
1/2 oz. Fresh Lime Juice
1/2 oz. Grenadine
4 oz. Sparkling Wine (Can substitute club soda for NA mocktail)
Combine the first 3 ingredients in an ice-filled Collins glass
Stir, then top with sparkling wine
Garnish with a lime wheel
2 ounces bourbon or rye whiskey
1 ounce YCC Amarø
2 dashes Bangin’ Bitters Burnt Orange bitters
For the garnish: YCC Boozy Cherries
Combine the whiskey, Amarø and bitters in a cocktail mixing glass (or any other type of glass).
Fill the mixing glass with 1 handful ice and stir continuously for 30 seconds.
Strain into a coupe or cocktail glass.
Garnish with a cherry and serve.
1.5 oz Amarø
1 oz Blackberry Pomegranate Mixer
1 oz lemon juice
A few dashes of bitters (can substitute for NA bitters)
Tonic Water
Blackberries to Garnish
Add Amarø, Mixer, lemon juice and bitters to a mixer with ice.
Shake and strain into a chilled coupe.
Top up with tonic water
Garnish with a 1-2 blackberries
2 tablespoons fresh lemon juice
1 ounce Amarø
6 ounces NA lager
Lemon twist for garnish
Combine lemon juice and Amarø in a large wine glass.
Fill glass with ice and beer; stir well.
Garnish with lemon peel, and serve.
3/4 ounce bourbon
3/4 ounce YCC Amarø
3/4 ounce Aperol
3/4 ounce fresh lemon juice
(Aperol and Bourbon can be replaced with Non Alcoholic versions to make a mocktail.)
Combine all ingredients in a shaker with ice.
Shake well and strain into a chilled coupe.
3 oz. Soda Water
2 oz. YCC Amarø
Squeeze of Lemon Juice
Orange Peel to Garnish
Fill a tall Collins glass with ice. Pour the soda water over the ice and the Amarø following that.
Top with around 1-2 tsp. fresh squeezed lemon juice
Stir with a barspoon and garnish with an orange peel.
1/2 ounce YCC Prickly pear syrup
3 dashes saline solution (or 3 pinches salt)
1/2 teaspoon balsamic vinegar
1/2 ounce lemon juice
1 ounce YCC Amarø
2 Sprigs of Rosemary
1/2 ounce Gin
1 1/2 ounces Sherry
Combine all liquid ingredients and one sprig of rosemary in a cocktail shaker with ice.
Shake well and Strain into a highball glass filled with ice.
Garnish with Rosemary Sprig
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.
