Right now, I'm learning mostly by reverse-engineering cocktails that I like. I do it by taste then I try to ask for the specs from the bar. But, I've also made whiskey and amaretto sour, and grasshopper. Trying to explore more classics. It's so expensive though. So, learning isn't exactly easy (at least financially). I was thinking maybe learn one family of cocktails at a time. But, even then, it's such a big investment. How did you guys get through the learning phase while keeping your financial health intact? Lmao

Recipe found in Clapham Cocktails The Chartreuse Cocktail Book 📕 cocktail created by Craig Eliason The combination of ingredients caught my eye, green chartreuse and Ancho Reyes Verde 🤔 I doubled the rye by using an aquavit that utilizes rye spirit as its base providing a bit more. The mixture has layers of spices, black peppercorn, poblano peppers, rye, caraway, rosemary, sage, cacao, dill, peppermint, golden syrup. The finish is medium with the spices dancing harmoniously. 😋 The glass was refilled before the ice all melted and will be made again. Calexico 1 oz (30ml) Aquavit ¾ oz (22.5ml) Rye Whisk(e)y ¾ oz (22.5ml) Green Chartreuse ½ oz (15ml) Ancho Reyes Verde 2 dashes Mole Bitters Lemon Twist

I have bourbon, japanese whisky, and plantation 3 stars. I was planning on fatwashing either Toki or Days with peanut butter. Then, making banana liquer with rum and bananas. Thinking this would be like a manhattan of some sort with the og peanut butter banana combo flavor (I'm a beginner - i dont really know when a drink belongs to a certain type yet). Maybe there's no way to know until I try it but I'm not really in the financial position to just play around with the spirits. So, I wanted to get your thoughts on whether I should even try it or if your experience says it will be a waste of time. Appreciate your help!

I’ve been meaning to post one my drinks here for a while, but life is always hectic. Here is a milk punch I put on our end of winter menu and we call it the Anime Theme Song! First I make the sorrel base, this also great for n/a drinks, it just needs a little dilution. This is for a decently large batch, we double it here at the restaurant. 32oz water 32oz coconut water (unsweetened) 200g dried hibiscus flowers 4 cinnamon sticks 14g whole fennel seeds 80g fresh ginger 280g white sugar Zest of 4 limes (we use a microplane to about any pith) 5 bay leaves Bring all to a boil and simmer for 8 mins. Cool overnight and strain. For 1 cocktail: 2oz sorrel .5oz lime .25 oz 1:1 Demerara syrup 1.5oz zacapa rum #23 .25oz Wray & nephew overproof rum .125 (or 1/8)oz dale degroff new world amaro Add to a scant 3/4 oz whole milk, curdle and strain. Serve over large ice cube with candied hibiscus flower as a garnish Batch recipe: 48 oz sorrel 36oz Zacapa #23 rum 6oz Wray & nephew overproof rum 3oz dale degroff new world amaro (can also sub pimento dram for this) 12oz fresh lime juice 6oz Demerara syrup 1:1 Add to 28oz (25% of batch volume) whole milk Let curdle for at least 15 minutes and strain. This gave me about 4 750 ml bottles of ready to go cocktail. Enjoy!

Recipe found on Kindred Cocktails website, created by Zachary Pearson. This is one that not knowing the ingredients would have the mind wander more as the flavours are more than the sum of the parts. I detected light banana 🍌 , honey sweet yeast, pleasantly lingering bitter, poached apple 🍎 and pear 🍐, sweet cream. 😋 I admit I was worried the crème de banane would over power everything but instead it became a supporting flavour to the rest of the cast. Well worth trying if you have a quality banana liqueur. The Amaro could be substituted could be Cynar or Amaro Montenegro. Corn And Oilier 2.25 oz (67.5ml) Fino Sherry 1 oz (30ml) Crème De Banane ¾ oz (22.5ml) Corn Whisk(e)y 1 barspoon (5ml) Amaro Sibilla