An amazing part of my job requires me to design a new cocktail menu every two weeks. In the bar, Tuesdays are a special day set aside for "Cocktail Lab", where conceptualized drinks become reality. Sometimes, it can take several tries to get it just right. We only use fresh ingredients, so often we don't even get to taste the drink we create on "Lab Day" because the components take awhile to cure. It requires you to always be several weeks ahead if you don't just purchase the items for your drinks commercially. Also on this day, all of our house items have to be made: ginger beer, colas, tonics, grenadines, & juices. Fresh ginger has to be peeled and pressed, many different things are boiled, and eleven different vegetables are juiced into one bloody mary mix alone. There's a lot of work in craft cocktails because those drinks have to be actually crafted from something. There's also a lot of care involved. Garnishes are cut with a surgeon's precision and hundreds of memorized recipes are carefully measured to amazingly accurate results. You can bet when the mixing glass is poured into the shaker, tossed and strained that your glass will always be exactly full.