I was thinking about some ingredients that you don’t usually see at bars and recipes and those five items are simple and under-used:
Herbs can give a small magical touch to a cocktail, just like bitters.
Just like bitters, but one-dimensional. Add any accent flavor to your cocktail. You can also use your tinctures as a library of flavours. And why not make your own bitters.
I think the best way to use vermuth in a bar is to use it a lot, not just for Manhattans or Martinis. That way you will always have fresh opened vermuth.
So, get your hands dirty and serach/create more cocktails using vermouth. A good place to start is the Golden Ratio.
What you think you should be using more? What you use that you think is under-used?
Keep it craft!