When experimenting, try to achieve a balance in the drink by combine something sweeter (e.g. fruit liqueur) with something sharp or bitter (eg lemon juice). The result is likely to be more palatable. Most successful cocktails achieve this balance.
Other points to consider include consistency / density, colour, palatability, aroma, taste and presentation.
A teaspoon of egg white shaken together with the other ingredients will give otherwise clear drinks a smooth misty look and pleasant thin white head. You will not taste the egg.
Never shake fizzy drinks, always keep the bottles in the fridge so as to keep the liquid cool and suppress the carbon dioxide.
Often you will need to make a number of drinks for a certain type of glass, knowing how much each of the glass types can hold will assist you in looking more professional, and save you valuable ingredients.
Fill each of the glass types that you own with a crushed, broken and then whole ice cubes, in each case fill the glass with water and record the number of units the glass will hold. Also, carry this out without any ice. Now you will be able to determine the number of units that should be be used for each cocktail, no matter what type of ice you need to include.
Try to mix the cheaper ingredients first, that way you won't waste expensive ingredients in the event of a mistake.
Avoid using high quality malt Scotch whisky unless a recipe specifies it. A blend will usually suffice in a mixed drink.
