Aversions to certain alcohols, such as gin or whisky, are often linked to past bad experiences rather than an actual dislike, according to recent reports. Bartenders and mixologists can help people overcome these aversions by crafting cocktails that highlight the unique qualities of these alcohols without hiding them. The key is to first understand a person’s personal flavor preferences rather than simply following current trends. Some alcohols carry strong associations in our memories, often linked to a negative experience or a taste that was once considered too strong, bitter, or unusual. However, mixologists believe that through careful balance and thoughtful flavor pairings, it is possible to change someone’s perception of these drinks. For instance, a whisky that once seemed too harsh might be transformed into a smooth, complex cocktail with the right ingredients. Kambiz Moghaddam, co-owner of a new bar called Suki, explains that there is no true hatred for alcohol—only bad memories tied to specific drinks. He notes that many people associate certain alcohols with their past due to limited options or poor experiences. “When you're young, you don't have the means to choose quality spirits,” he recalls, emphasizing that today’s bartenders can offer more refined options. A good cocktail should not mask the alcohol but instead reveal its unique qualities, says Mareva Menjivar, director of CBH and a judge in the Luxardo Cocktail Competition. She emphasizes the importance of balance, suggesting that overly sweet juices can overwhelm the drink. Each alcohol has a distinct "aromatic signature" that should be understood and respected before attempting to blend it with other flavors. At Suki, for example, a whisky-based cocktail combines the spirit with mango and lime, allowing the whisky's characteristics to shine through while introducing new layers of flavor.