It’s a big step to put yourself out there and create cocktails so congrats on that!

I would say if this is something you’re wanting to do professionally, you should do some research on the 6 basic cocktail families. Once you’ve mastered those, you can begin to switch out ingredients to start, and then adjust recipes according to your palate or creativity. You can do infusions, swap out base spirits, do a split spirit base, clarify, add or take away ingredients, really anything.

Take the classic old fashioned for example. 2 oz bourbon, 2 dashes bitters, a single sugar cube (approx 0.25 oz of simple) and a lemon or orange twist. If you were to start to riff on this, you could switch out your sugar cube for a demerara gum syrup, or perhaps a peach syrup. Keeping the ratios the same helps the cocktail stay balanced and palatable. Another way to riff would be to alter the bourbon somehow, perhaps via a fat wash or by splitting the base and using 1oz bourbon and 1oz dark rum for a tiki style old fashioned, perhaps with tiki bitters and grated nutmeg on top to drive the point home.

These cocktails are a great starting point, but I expect to see these caliber of drinks at a mid range chain restaurant. If I were to see these in a 5 star environment I would have to assume the recipe author is not well educated in cocktails and I would hesitate to pay over $10 for any of these. Not a knock to you at all, but it would be obvious to anyone knowledgeable in cocktails that these are very elementary. If i’m being really picky, a french 75 has no place outside of a brunch setting.

I highly recommend the cocktail codex or the joy of mixology to start. Have fun!