Ten underrated cocktails bartenders recommend (from a Cuban rum sipper to a forgotten 1930s bourbon classic) are getting a renewed push from the people best placed to know what drinkers are missing. The list spans forgotten classics, regional cult favourites and drinks that sit in the long shadow of more fashionable names.
Riffs on the Familiar: Boulevardier, Eastside and Jasmine
The Boulevardier is arguably the most discussed of the ten. Kristen Love, Director of F&B Outlets at InterContinental New York Barclay, describes it as ‘essentially the Negroni’s richer, moodier cousin.’ The two drinks share Campari and sweet vermouth, but the Boulevardier swaps gin for whiskey. ‘It’s also incredibly versatile: great in cold weather, yet refreshing enough for a summer night,’ Love says. ‘Despite its timeless profile, it still surprises guests who’ve never tried it.’
The Eastside works a similar trick on the Gimlet. Gin, lime juice and simple syrup form the base, then cucumber and mint are added for a crisp, herbal finish. Sady Mojaddidi, Beverage Director for Xperience Restaurant Group, calls it ‘the kind of cocktail that feels fancy without trying too hard,’ adding that bartenders value it as ‘a crowd-pleaser with range.’
The Jasmine follows a comparable logic for the citrus-forward drinker. It combines gin, lemon and triple sec with a splash of Campari. Katie Renshaw, Lead Bartender at Hawksmoor Chicago, describes it as ‘basically a gin daisy with a hint of bitterness,’ and notes a practical advantage: ‘The ingredients are things you can find in almost any bar, so it’s always easy to recreate or riff on it.’
Underrated Cocktails Bartenders Recommend From History’s Back Catalogue
The Martinez is the oldest name on the list, dating to the 1800s, and is widely regarded as a predecessor to the modern martini. It brings together gin, sweet vermouth, maraschino liqueur and bitters, landing somewhere between a Manhattan and a martini in character. Engidawork ‘Engi’ Alebachew, Head Bartender at Bourbon Steak at The Four Seasons Hotel Washington, DC, says that for anyone who enjoys either of those drinks, ‘the Martinez is a must-try.’
The Brown Derby has been around since the 1930s but never achieved the same household recognition as its contemporaries. Just three ingredients (bourbon, grapefruit juice and honey syrup) make up the drink. Mojaddidi says it ‘catches people off guard in a good way,’ describing it as ‘citrusy and bright, not what you expect from a bourbon drink.’ Alex Dominguez, Head Bartender at Bar Calico, calls it ‘a fantastic cocktail’ and questions why it is not as prevalent on menus as a Paloma or a whiskey sour, given how easily it can be modified.
The classic Daiquiri, dating to the late 19th century, also makes the cut. Alyssa Glueck, Lead Bartender at Wild Common, is direct about it: ‘I’m a big rum nerd, and the daiquiri really lets the spirit shine. It’s simple, but awesome things don’t need to be complicated.’ The version recommended here is the original stirred recipe, not the frozen fruit variations that have dominated the drink’s popular image.
The El Presidente, a Cuban rum cocktail, is championed by Lou Bernard, Bar Manager at MITA, who says it is too often overshadowed by the mojito. ‘It’s a sophisticated sipper with layers: dry, slightly fruity, and perfectly balanced,’ Bernard says. ‘When made properly (with good ingredients and respect for its history) the El Presidente is a reminder that rum cocktails can be just as refined as any stirred whiskey drink.’
Rounding out the ten are the Old Cuban (created in New York in 2001, despite the name), which pairs aged rum with Champagne, lime, sugar and mint; the Monte & Soda, a low-ABV option built on Amaro Montenegro and club soda that Tad Carducci, Director of Outreach and Engagement for Gruppo Montenegro, describes as ‘dead simple, low-proof, effortlessly complex and infinitely refreshing’; and the Orange Crush, a regional favourite in Maryland and Delaware built on vodka, fresh orange juice, triple sec and lemon-lime soda. Molly Horn, Chief Mixologist and Spirits Educator at Total Wine & More, calls the Orange Crush ‘SUPER underrated’ on a national level, a verdict that, given the rest of this list, she is unlikely to be alone in holding.