Kevin Peterson

And it's, yeah, it's a different experience when you're not trained in that world, it can feel overwhelming because yeah, it's just a bunch of random stimuli and you're like, I don't know how to differentiate these or what facets go together and what facets don't. And somebody that's done it for years and years can more quickly categorize, describe, picture these inputs.

And it's, yeah, it's a different experience when you're not trained in that world, it can feel overwhelming because yeah, it's just a bunch of random stimuli and you're like, I don't know how to differentiate these or what facets go together and what facets don't. And somebody that's done it for years and years can more quickly categorize, describe, picture these inputs.

Well, maybe I can actually take a step back further and say this. If you're thinking about opening a bar and you're a good home bartender, You're already doing all the fun parts, including drinking the drinks. If you are thinking about opening a bar, yes, there's coolness to it, but you're going to be adding a lot of unfun parts as well. So keep that in mind.

Well, maybe I can actually take a step back further and say this. If you're thinking about opening a bar and you're a good home bartender, You're already doing all the fun parts, including drinking the drinks. If you are thinking about opening a bar, yes, there's coolness to it, but you're going to be adding a lot of unfun parts as well. So keep that in mind.

Yeah, in terms of like, hey, I'm at level – And I want to be at level four. Like, how do I, how do I level up my game in terms of a home bartender? The way I approach it is, you know, find a drink that you love, whether it's the daiquirin, the Negroni, the old fashioned, whatever it may be, and work your way out from there.

Yeah, in terms of like, hey, I'm at level – And I want to be at level four. Like, how do I, how do I level up my game in terms of a home bartender? The way I approach it is, you know, find a drink that you love, whether it's the daiquirin, the Negroni, the old fashioned, whatever it may be, and work your way out from there.

If you say, oh, there's 10 different cocktail families and there's a thousand different spirits, and I'm just going to work my way through one by one. Good luck.

If you say, oh, there's 10 different cocktail families and there's a thousand different spirits, and I'm just going to work my way through one by one. Good luck.

You know, what, what I would say is, okay, you're an old fashioned drinker. Great. Try it with a little more sweetness, you know, do, do some of these, uh, ingredient ratio studies, find your perfect old fashioned and then say, okay, well, let me try it with a different whiskey. Let me try it with a different sweetener.

You know, what, what I would say is, okay, you're an old fashioned drinker. Great. Try it with a little more sweetness, you know, do, do some of these, uh, ingredient ratio studies, find your perfect old fashioned and then say, okay, well, let me try it with a different whiskey. Let me try it with a different sweetener.

Let me try it with a different bitters and kind of build out from comfortable territory. And, um, You know, I know people that get into this world and there's so many spirits to buy. Oh, I want to try one aviation. Now I got to buy a $35 bottle of creme de violet. It's a problem. Yeah. You use it a quarter ounce at a time. You just buy yourself a hundred aviations.

Let me try it with a different bitters and kind of build out from comfortable territory. And, um, You know, I know people that get into this world and there's so many spirits to buy. Oh, I want to try one aviation. Now I got to buy a $35 bottle of creme de violet. It's a problem. Yeah. You use it a quarter ounce at a time. You just buy yourself a hundred aviations.

Do you want to drink a hundred aviations? Do your friends, family want to drink, you know? And there's better ways, you know, more economical ways to get into it. And I think either picking, you know, a spirit and saying, okay, I'm a whiskey person. Let me try a sour drink with whiskey. Let me try a bitter drink with whiskey. Let me try a bubbly drink with whiskey.

Do you want to drink a hundred aviations? Do your friends, family want to drink, you know? And there's better ways, you know, more economical ways to get into it. And I think either picking, you know, a spirit and saying, okay, I'm a whiskey person. Let me try a sour drink with whiskey. Let me try a bitter drink with whiskey. Let me try a bubbly drink with whiskey.

Or just picking a category and saying, I'm a bittersweet person. Let me try a bittersweet whiskey drink. Let me try a bittersweet gin drink. Let me try a bittersweet cognac drink. You know, that's the way. And in my book, there are some tables where, you know, I would say kind of explore a row or explore a column rather than trying to just explore the entire table. off the bat.

Or just picking a category and saying, I'm a bittersweet person. Let me try a bittersweet whiskey drink. Let me try a bittersweet gin drink. Let me try a bittersweet cognac drink. You know, that's the way. And in my book, there are some tables where, you know, I would say kind of explore a row or explore a column rather than trying to just explore the entire table. off the bat.

Um, yeah, the cocktail genome project. So, so really as I was writing, uh, my book cocktail theory, that was really like, how do you, how do you create the perfect drink? Whether it's a gin and tonic or a Collins or a whiskey sour or a whatever. But if you don't like gin and tonics, that gin and tonic is not the perfect solution for the situation, no matter how well I make it.

Um, yeah, the cocktail genome project. So, so really as I was writing, uh, my book cocktail theory, that was really like, how do you, how do you create the perfect drink? Whether it's a gin and tonic or a Collins or a whiskey sour or a whatever. But if you don't like gin and tonics, that gin and tonic is not the perfect solution for the situation, no matter how well I make it.

And so like, as I was writing this, I was like, Oh man, I'm gonna have to write a second book about, you know, how do you match a drink to a person? And, And the way that we typically do that is it's on you. You come into my bar, I give you a menu and I say, good luck, read through all these weird ingredients. And maybe I throw you a couple of phrases. Oh, creamy. Oh, bitter. Okay.

And so like, as I was writing this, I was like, Oh man, I'm gonna have to write a second book about, you know, how do you match a drink to a person? And, And the way that we typically do that is it's on you. You come into my bar, I give you a menu and I say, good luck, read through all these weird ingredients. And maybe I throw you a couple of phrases. Oh, creamy. Oh, bitter. Okay.