So, you’ve got a drink idea bubbling away in your brain—maybe it’s a punchy hard seltzer, a cozy spiced rum, or a botanical non-alcoholic spirit—and now you’re thinking how the hell do I actually turn this into a real recipe? First off, breathe. This is the fun bit. Start by asking yourself what kind of experience you want people to have. Is it light and refreshing? Rich and warming? Do you want a bold flavour hit, or something more subtle and sippable? Think mood before method. Your drink should tell a story, even if that story is “I wanted something that goes well with pizza.”

Once you’ve got the vibe nailed down, start playing with your base. Are you working with alcohol? If so, what kind—vodka, gin, whisky, something more niche? If it’s non-alc, you’ll want to think about structure (what gives it body?) and flavour carriers (things like glycerin, tea extracts, spices). From there, layer in your flavors. Go basic at first—maybe citrus and herbs, or a few standout botanicals—and build up slowly. You’ll be surprised how easy it is to go from “mmm” to “ugh” with just one too many ingredients. Keep it simple to start. You're aiming for a clean, balanced taste, not a kitchen sink.

Now the slightly messier part: testing and tweaking. Taste early and often. You might love the idea of smoked pineapple and lavender, but your taste buds will tell you if they actually work together. Don’t be afraid to adjust sweetness, acidity, and bitterness—these are your levers for making everything snap into place. And write everything down. Seriously. That perfect blend you just stumbled on? You’ll want to remember how the hell you got there. Recipe development is equal parts creativity, curiosity, and mad scientist energy. Embrace the chaos—you’re on your way to something great.