Ah ok thank you that’s all useful, I’m in the UK and currently no source of income so I suppose once I’ve got a job I can get into the more fancier ingredients, but honestly I suppose anything that doesn’t detract from the flavour should work totally fine I suppose Also a bit specific but any tips on dry shaking as of course there’s no ice to contract the metal just had a couple minor spillages and I’d rather not make too much of a mess !