Pete Wells of the New York Times recently wrote a very good article about restaurants serving overly ambitious and underperforming cocktails. For anyone who has looked at a cocktail menu and (1) never heard of a lot of the ingredients, (2) thought WTF?, or (3) both, you probably will like this article. Click here to read it.
Wells raises a number of good points. I particularly like his description of the binary theory of cocktail criticism. That phrase sounds like a title of a Big Bang Theory episode, doesn't it?
The article reinforces my belief that the KISS principle (keep it simple, stupid) definitely applies to cocktails. This is why I generally prefer to make cocktails with only a few ingredients that are relatively easy to obtain. That being said, I recognize that a well made cocktail with many and/or exotic ingredients can be nothing short of amazing. Bottom line -- order what you want.