In most kitchens, including mine, wooden spoons are treated as more of an ingredient than an investment piece of cookware. Sure, we hop to get a year or two of meals out of them, but they get burned, or stained with wine or beets or turmeric and the wood gets all fuzzy and we toss them after some use and then
Anyone who knows me can probably guess: I don't much get into Halloween. I haven't worn a costume since age ten (gorilla in a trench coat and pork pie hat) and I do nothing to decorate but buy a pair of those little gourds at the grocery store and put them on the coffee table.
A sour is one of the original families of cocktails, and, done properly, is pretty straight forward: base spirit, an acid to create complexity and brightness, and a little sweetener to tame the sourness and round things out. Which means: a whiskey sour is a perfect cocktail to make at home, without any need to buy an overly sweet commercial sour mix.