Bartenders share the 8 underrated cocktails they think customers should order more often --[Reported by Umva mag]

Ben Pozar, the lead bartender at Hotel Vin, Autograph Collection, told BI that he thinks more people should opt for a sloe-gin fizz because of its bright, delicious flavors.

For this cocktail, the gin is mixed with lemon, simple syrup, and a bit of soda water.

"I don't know why people don't go for them at bars," Pozar said.

He added that they work great as an aperitif, an alcoholic drink served before a meal to stimulate the appetite.

For those looking for an elevated drink choice, Madison Weeks, a bartender at 1861 Distillery, recommends a lemon-drop cocktail.

"The lemon drop offers more than just its classic vodka base. For seasoned cocktail enthusiasts, a simple addition like a splash of elderflower liqueur or fresh herbs like thyme can turn the Lemon Drop into a more complex, refined drink," Weeks told us. "These small tweaks add depth and balance to the sweet-tart profile."

Evan Hawkins, owner and bartender at Romeo's, recommends ordering a gin 50/50 martini, which consists of equal parts gin and dry vermouth.

"I feel like people were taught to dislike vermouth in martini orders because it's been shamed for so long, but I think it's the move. A lemon twist and an olive complete this delicious, snack-like drink," Hawkins told BI.

A classic daiquiri should not be confused with the kind that comes from a frozen-drink machine.

"In its original and intended form, it's as pure as freshly fallen snow. A nice white rum, or even an Agricole, fresh citrus, and a well-balanced simple syrup make this drink the ultimate classic and the king of cocktails," Hawkins said.

He told BI that he often sees people in the bar industry order a classic daiquiri but wishes more customers would catch on to it as well.

Although margaritas are often seen as a go-to drink, Sanwar Mal Khokhar, a mixologist at Sanjh Restaurant & Bar, said he thinks the hype surrounding them causes other tequila-based drinks to be overlooked.

"The paloma's refreshing blend of tequila, grapefruit, and lime makes it a great, lesser-known option. Light, tangy, and perfectly balanced, it's a versatile drink that pairs effortlessly with grilled seafood or spicy tacos," Khokhar said.

Instead of an old-fashioned, Khokhar recommended trying out a boulevardier.

"The boulevardier's perfect blend of bourbon, Campari, and sweet vermouth is a must-try for whiskey enthusiasts looking for something with more depth beyond the familiar old-fashioned," he said.

Khokhar told BI the boulevardier is almost always overlooked. However, with its bitter-sweet complexity, it stands out from other cocktails.

Clay Sears, head bartender at Virginia's, said he wishes the Martinez wasn't constantly overshadowed by the martini.

Dating back to the late 1800s, a Martinez is made up of gin, sweet vermouth, maraschino liquor, and bitters.

"This martini predecessor has such a storied history in the cocktail canon. The interplay between orange bitters and maraschino leads the classic gin and vermouth formula to a much rounder, complex finish," Sears told BI. "It's stiff and boozy but still has a subtle smoothness that makes you want to return for another sip."

Richie Mello III, head mixologist and tasting room supervisor at Heritage Distilling Company, told BI that the New York whiskey sour is a great twist on the classic cocktail.

"It's a standard whiskey sour — whiskey, citrus, and simple syrup — finished with a red wine float on top. The wine adds a beautiful color contrast and layers of flavor, making the cocktail visually stunning and deliciously complex," he told BI.

He added that the combination of citrus and red wine creates a dynamic sip every time.