Update: We are having an awesome time experimenting on a minor level.
Orange bitters are a'brewing and a kiwi vodka infusion is almost ready. In addition, we invested in more bar stock and downloaded a free cocktail app, and have been doing "craft" takes on those recipes. It's a good time of the year to be using fresh fruits and making simple syrups. A basil-ginger and a lemon-thyme simple syrup have been great to add to more traditional cocktails that call for plain simple syrup.
Now, we need some highball glasses and a good muddler. I've been using the "pusher" for my tomato processor that is hollow plastic. Clearly I need to upgrade.
Sweet vermouth has been a real eye-opener for me in terms of making a cocktail delicious. I've been such a cocktail rube.