Evaluating bringing new modifiers into your home bar

Might be an excessive ponder, but how do you evaluate whether or not you grab a new modifier? Is it as simple as, "I want to make that drink, therefore I buy"? Or do you evaluate a bunch of factors?

I've built my bar up over 3-4 years. I basically shifted 50% of my restaurant budget over to buying bottles and banked the rest. It's saved me a ton of money and I end up enjoying it more, not to mention I've become a better cook and I don't need babysitters or ubers anymore.

Things I've thought through:

• Space: I have a huge bar, but I have space downstairs for more that I can rotate in/out
• Freshness: My understanding is that most liqueurs, amari, etc don't fade significantly over time unless they are wine-based (in which case they belong in the fridge)
• Availability: A lot of the more obscure stuff I'm going to have to get shipped to me.
• Affordability: A 3-course meal I make for myself and my wife is $30-40 on the expensive side -and that's if I'm making steak or pricey seafood. Drinks are probably $2-5 each, and those are already paid for. I really don't go out to restaurants or bars much, because I enjoy making my own drinks more. So this ends up being a moot point, since we have a solid income and prefer staying home. That said, I don't love spending money unless I really want something, and I'm far beyond the "need" point. I mean, I have probably 5-6 orange curacao or triple secs, and 3 different banana liqueurs alone.
• Uniqueness: I already have more bottles than some of the better bars in my area.
• Equivalent flavors: I generally think about if I have something similar OR if I can accomplish the same thing by making a syrup in a smaller quantity.
• My own drinking/entertaining: I generally only drink 2 cocktails Friday and 2-4 on Saturday. We entertain pretty often but still, I'm not making drinks for crowds in a weekend, at most just 2-6 people.

I already have what I'd consider the essentials (fruit-based liqueurs, vermouth), the enthusiast (aperitifs like Campari and Aperol, more obscure amari, more obscure liqueurs), etc.

I'm at the point where I'm considering things like Italicus, Pandan liqueur, Batavia Arrack, etc. These are definitely not essential and I can keep cocktail-ing without them. But I'd love to try them.

That said, Italicus alone is $45ish. I'm going to need to have Pandan shipped to my house, which I'm sure isn't cheap.

In the past, I've just said "I can make 3 drinks with this, I want it". Now I'm rethinking that idea.

How do you all think about it, especially those with large collections of modifiers?