We Asked 9 Bartenders About the Most Overlooked Cocktails – These Made the List

There’s a strange thing that happens at a bar. You walk in, scan the menu, and somehow end up ordering the same drink you ordered last time. And the time before that. Bartenders see it every single night. A sea of margaritas, espresso martinis, and old fashioneds – while a whole world of genuinely stunning cocktails collects dust on the shelf.

So we went digging. We gathered insights from bartenders, mixologists, and beverage directors across the country who shared the drinks that keep getting passed over. The results were a little surprising, a little humbling, and honestly, kind of inspiring. Here’s what they told us. Let’s dive in.

1. The Paloma – Mexico’s Real National Drink, Ignored in the U.S.

The margarita may be one of the most popular cocktails among American tourists visiting Mexican resorts, but it’s not actually the most beloved cocktail in Mexico. That title belongs to the Paloma. The summery grapefruit and tequila drink known as the paloma is widely considered to be Mexico’s favorite cocktail, and notable drinks writer David Wondrich has even deemed it the National Drink of Mexico.

Palomas are often overshadowed by margaritas. Made up of tequila, grapefruit juice, and lime, the Paloma tends to get overlooked because the hype surrounding margaritas causes other tequila-based drinks to be neglected. Honestly, that feels like a crime.

One bartender believes one thing is to blame for the Paloma’s less-than-mainstream status north of the border: the frozen margarita machine. The margarita skyrocketed in popularity nationally in the 1970s because of the ease of serving and drinking frozen margaritas, which led to pre-mixes and high profit margins. The Paloma never got that same commercial push, and it shows.

Mexicans began making cocktails with tequila and carbonated soda in the 1940s. In 1955, Squirt, a grapefruit soda that had been invented in the United States in the late 1930s, was first exported to Mexico – and it is believed that was when the ingredients of a paloma were first mixed. A drink with that kind of history deserves a lot more respect than it gets in American bars.

2. The Martinez – The Original Martini Nobody Orders

Though the Martinez came before the martini, it’s often forgotten about. Clay Sears, the head bartender at Virginia’s in New York City, says he wishes the Martinez wasn’t constantly overshadowed by the martini. Think about that for a second. The predecessor to one of the world’s most iconic cocktails can barely get a seat at the table.

Dating back to the late 1800s, a Martinez is made up of gin, sweet vermouth, maraschino liqueur, and bitters. It’s richer, more complex, and more layered than a standard martini.

Originating in the 1800s, the Martinez is the original cocktail that paved the way for the martini. It features sweet red vermouth and a dash of maraschino liqueur, making it something of a Manhattan-martini hybrid. For anyone who enjoys either of those, the Martinez is a must-try. I think the problem is pure name recognition. “Martini” just sounds more familiar, and people order what they know.

A classic cocktail made from gin, sweet vermouth, maraschino liqueur, and orange bitters, it is widely regarded as the direct precursor to the Martini. Next time you’re in the mood for something stirred and spirit-forward, try this one first. You’ll wonder why it ever fell out of fashion.

3. The Sazerac – Possibly America’s First Cocktail, Still Wildly Underordered

New Orleans’s own Sazerac is widely considered the world’s first cocktail, as it’s the oldest known cocktail that can be recognized by name. That alone should make it legendary. Instead, most people have never even heard of it.

In the mid-19th century, Antoine Amedee Peychaud, the son of a Haitian immigrant, ran a pharmacy in the French Quarter. Among the tonics and remedies he sold were some medicinal bitters that he produced himself. Legend has it that Peychaud enjoyed making cocktails with his bitters, combining them with imported French Sazerac cognac.

In the late 19th century, when the phylloxera epidemic wiped out whole swathes of French vineyards reducing cognac supplies, bartenders substituted American rye whiskey, and the Sazerac that we know today was born. There’s something almost poetic about a cocktail that evolved out of necessity and still stands strong nearly two centuries later.

The Sazerac is so revered and intrinsically linked to the history of cocktails in New Orleans that it was designated the “Official Cocktail of New Orleans” by the Louisiana House of Representatives in 2008. The Sazerac is often overlooked in favor of more mainstream whiskey cocktails, but its complexity and historical significance make it one of the most underrated drinks. Order one, and you’re drinking history.

4. The Classic Daiquiri – Not What You Think It Is

Here’s the thing. When most people hear “daiquiri,” their mind goes straight to a frozen, neon-pink slushie poolside situation. That’s not a daiquiri. That’s a misunderstanding.

When most people hear the word “daiquiri,” they think of a frozen, sweet pink drink. But what most people don’t know is that the classic daiquiri is actually just three ingredients: rum, lime, and sugar. Simple, clean, and devastatingly good when made properly.

Those who work in the bartending industry often order classic daiquiris. A classic daiquiri shouldn’t be confused with the kind that comes from a frozen drink machine. The professionals know something the general public doesn’t.

One lead bartender puts it well: “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.” A member of the Gimlet family, the Daiquiri is made with rum, citrus juice, and sweetener, and its fruity and refreshing profile makes it a versatile choice, appealing to both casual drinkers and cocktail enthusiasts. It’s the cocktail equivalent of a perfectly tailored white shirt: effortless and timeless.

5. The Boulevardier – The Whiskey Negroni That Stays in the Shadows

The boulevardier is almost always overlooked. With its bitter-sweet complexity, it stands out from other cocktails. If you’re a Negroni fan who has never tried a Boulevardier, you’re essentially leaving your favorite dish untouched while there’s a slightly better version sitting right next to it.

The Boulevardier simply swaps gin for bourbon or rye whiskey in a Negroni template. That one change transforms the drink completely, adding warmth, depth, and a caramel sweetness that gin can’t provide. It’s the kind of thing that makes you reconsider everything.

One bartender describes the Boulevardier as an underrated whiskey drink that deserves more attention. Another describes a variation called “A Clockwork Orange,” made with bourbon, Cynar, Aperol, and orange-flower water, as a perfect spirit-forward sipper that “leans more into the ‘bitter’ in bittersweet.”

The Negroni, which shares a structural DNA with the Boulevardier, saw a surge in popularity throughout 2024. This 100-year-old classic continues to appeal to those seeking a perfectly balanced and slightly bitter cocktail. It’s hard to say for sure, but the Boulevardier seems poised for its own moment very soon.

6. The El Presidente – A Cuban Classic Lost Behind the Mojito

Bar Manager Lou Bernard at MITA recommends the El Presidente: a Cuban-based rum cocktail often overlooked in favor of mojitos. He calls it “a sophisticated sipper with layers: dry, slightly fruity, and perfectly balanced.” That description alone should be enough to make anyone curious.

The El Presidente, a mix of rum, vermouth, Curaçao, and grenadine, was first encountered by many bartenders while working at high-profile venues. The Cuban-born cocktail was created in Havana during Prohibition. When made with blanc vermouth, the drink reads like a rum-based, dressed-up Martini.

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. That’s a strong statement, and honestly, a fair one. Rum gets underestimated constantly as a base spirit for serious cocktails.

Let’s be real: the mojito gets all the rum cocktail glory at most bars, and the El Presidente quietly waits. It’s been waiting a long time. It’s about time more people discovered it.

7. The Brown Derby – A Hollywood Relic Worth Reviving

The Brown Derby has been around since the 1930s but has never quite achieved mainstream status. The cocktail includes just three ingredients: bourbon, grapefruit juice, and honey syrup. Three ingredients. That’s it. And yet somehow almost nobody orders it.

Bartenders note that the Brown Derby “catches people off guard in a good way,” adding that “it’s citrusy and bright, not what you expect from a bourbon drink.” That element of surprise is precisely what makes it so memorable. You pick it up expecting something dark and heavy and get brightness and sunshine instead.

Think of it like arriving at a very serious-looking restaurant and finding the best tacos you’ve ever had. The gap between expectation and reality is exactly the thrill. The Brown Derby plays that trick perfectly, blending bourbon’s warmth with the tart citrus of fresh grapefruit and the gentle sweetness of honey.

There’s a reason it survived from the golden era of Hollywood into modern menus, even if barely. It has the bones of a great cocktail and deserves a proper spotlight.

8. The Jasmine – The Gin Cocktail You’ve Probably Never Seen on a Menu

If you like citrus-forward cocktails with a slightly bitter twist, the Jasmine is for you. It blends gin, lemon, and triple sec with a splash of Campari. Lead Bartender Katie Renshaw at Hawksmoor Chicago describes it as “basically a gin daisy with a hint of bitterness.”

The best part? “The ingredients are things you can find in almost any bar, so it’s always easy to recreate or riff on it.” That accessibility is part of what makes it so frustrating that this drink flies under the radar. There’s no exotic ingredient gatekeeping here. Anyone can make it, any bar can stock it.

The Jasmine sits in a wonderful middle ground between the approachable and the sophisticated. It’s not as intimidating as a stirred spirit-forward drink, but it has far more complexity than your average gin and tonic. It’s the cocktail equivalent of a book that looks like a quick read but turns out to have three layers of meaning.

In late 2024, the International Bartenders Association updated its official cocktail list for the first time in years, now containing 102 official cocktails evenly split across three categories. The Jasmine still isn’t on it – which tells you everything about how overlooked it truly is.

9. The Whiskey Smash – Simple, Seasonal, Endlessly Underrated

The Whiskey Smash is an underrated classic that deserves more attention. This refreshing cocktail dates back to the 1800s and features a simple yet satisfying combination of whiskey, lemon, mint, and simple syrup. While the original recipe is delicious on its own, the Whiskey Smash is also incredibly versatile.

You can easily add your own twist by incorporating other ingredients, like apples for an Apple Smash or basil for a Basil Smash. The possibilities are endless. That flexibility is rare in classic cocktails. Most classics resist tampering, but the Smash practically invites it.

Bartenders love drinks they can riff on, and customers love drinks that can shift with the seasons. The Whiskey Smash does both. In summer, it’s bright and herbal. In fall, swap in apple and a touch of cinnamon and suddenly you’re holding something that tastes like the best part of October.

Industry data backs up the growing appetite for this kind of cocktail: the Bacardi Brand Ambassador Survey reports interest in savory and herbaceous flavors rising significantly in North America, and nearly three quarters of bartenders draw inspiration from the culinary arts when creating drinks. The Whiskey Smash fits that trend perfectly. It’s herbal, food-friendly, and genuinely delicious. All it needs is more people willing to step past the old standby and give it a shot.

Every single one of these cocktails has a real story, a distinct flavor profile, and a bartender somewhere who swears by it. The next time you’re standing at a bar, menu in hand, maybe try resisting the automatic reach for the usual. You might discover something that ends up being your new favorite. What would you have guessed was the most overlooked cocktail on this list?