Having worked briefly as a chef and loving spending time in the kitchen at home, I often draw parallels between the bar and the kitchen - but also between making a dish and making a cocktail.
Exploring cocktails should be fun- and like with cooking, there's a chance to get a group of friends involved. The beauty of this type of collaboration is that each person will bring a unique view to the gathering and with this, a whole new take to bring to the table.
One thing people always seem to ask me is how long the products will last. I've been served drinks in people's homes that really should've been thrown out long ago. Similarly, I've been served whiskies in bars that have simply been open too long.