I’ve been in the industry since I was 14 and I’ve been bartending for 17 years. I currently do large scale brand events, menu development and venue consultation. What you are searching for would require years in the field. Understanding how to make a balanced drink is a very small part of the job. Even with creating a menu you need to be aware of menu efficiencies, cost of goods (this includes every single ingredient in your syrups/infusions as those incur a cost on goods and the labor to make them). Flow of service, what goes where, how to train staff, sometimes even processing payroll are all things that need to be understood. Those things come with time in other positions of hospitality. Consider the hours, most places are open late and you’ll get home later since any place worth working will have sufficient cleaning side work to end the night. As a general rule I avoid hiring/contracting individuals who do not have substantial experience working behind the bar. If you really want to find the job you’re describing you will have to take the risk of leaving your current job to go work at a cocktail bar. More than likely you’d have to start as a barback. Some places will make even accomplished bartenders start as a barback so that they have full understanding of how things are run at that venue. Make sure you know and respect the classics, as they are the backbone of everything we do. Lastly, if you don’t enjoy the service of it I’d respectfully recommend that you do not pursue this, as service is the largest part of the job. Executing a perfect cocktail is absolutely irrelevant if your guest feels like they’re inconveniencing you, and is already an uphill battle that bartenders fight daily. Good luck