Enjoy yourself! You deserve it!

@Stephane Foisy I tried it with apricot liqueur and it was one note and finished fast. The flavors of the licor 43 helped boost the spice flavors I had in the syrup as well as boost the almond flavor in the foam. The Licor 43 gave it some complexity that was needed.

I worked at a restaurant that the bar manager let you straw taste the cocktails so you know how to sell it to customers. I was friends with the bartenders so every time they had a cocktail that I haven't tried, they would let me know. Eventually I learned what I liked, then I started working behind the bar. The bar I worked at did a lot of tasting of spirits and teaching about the spirits from the liquor representatives during times we were closed for the staff that were of age to drink. I learned what spirits a like and don't really like as much. Usually if you frequent a bar that has a good spirit collection you can ask to smell the bottle or taste a little bit of it. You of course need to buy something. I'd do it at a time and day when the bar isn't busy so you can spend time with a knowledgeable bartender and you can ask as many questions about spirits. I also wouldn't go for top shelf stuff either. A lot of bars don't really gatekeep recipes. Also, when I got behind the bar, I did a lot of reading. It helps with the training. The Bar Book by Morgenthaler has a lot of good info for basics in technique. The Cocktail Codex breaks cocktails down to it's roots. Liquid Intelligence is breaks down the science. There are tons of cocktail recipe books out there, but there are tons of cocktail recipes online as well. What I used to do when it came to experimenting with flavors was use a dropper and each drop I used represents 1/4 oz of the ingredient. I would need 2 drops to represent 1/2 oz 4 drop to represent 1oz, and so forth. That was how I didn't waste anything when I was creating new cocktails. I also wouldn't get drunk after tasting the same thing with different proportions of ingredients. Of course you can spit it out, but you would dump a 3-4 oz cocktail every time if you made it to scale of an actual drink a opposed to 12-16 drops.

I always cut it in sizes first, then back into the freezer to refreeze, then I'd wrap each piece in plastic wrap

I would try them neat first. See what flavors you can pull out of them. Then try it with a little bit of dilution. I've noticed things in suntory toki when drunk neat, it has vanilla notes, caramel notes, hazelnut notes. When you add a dash of water or an ice cube, the flavor turns into a more fruity flavor like apple and pear. I wouldn't fat wash something expensive either. If you are going to experiment, do it in small amounts so you don't waste a full bottle. My ratio for fat washing has always been 4 parts spirit to 1 part fat. It also depends on the type of fat you are using. You could use less if it's a strong flavor or infused it for less time. As for plataray 3 stars, it has tropical fruit flavors like a roasted banana, and coconut husk. I would suggest using either dried or freeze dried bananas or the peels. Using fresh fruit can add water and dilution to the spirit. You will lose some of the spirit to the fruit or peels. As for the flavor combination, it sounds excellent! I've used peanut butter whiskey, a banana syrup, and homemade bacon fat washed Scotch to craft an Elvis Presley old fashioned. Good luck with everything! Don't be afraid to ask and keep us updated on your progress! We're all here to learn. As good as I am at creating cocktails, I never stop learning and reading.

@Josh Cainglet we all started from somewhere. Don't beat yourself up. I went from serving at a chain restaurant to creating a high end restaurant's cocktail program. Now I'm working with an author of two cocktail books behind a bar. Just keep reading about spirits, and flavors, and everything there is to know about creating a cocktail. The internet is vast with knowledge and it's free lol. We're all here to help so please pick everyone's brain. I've won some cocktail competitions, but that doesn't mean I'll ever stop learning behind the bar. Also if you ever go to a mixology bar, ask the bartenders questions if it's not busy. 9 time out of 10 they'll be more than happy to talk cocktail specs and recipes with you. I geek out when a customer asks about it. Lol