Cocktails You Should Order More Often, According to Bartenders

Ben Pozar, the lead bartender at Hotel Vin, Autograph Collection in Texas, told BI 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 told BI 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 in Georgia, 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 BI. “These small tweaks add depth and balance to the sweet-tart profile.”

Evan Hawkins, a bartender who owns Romeo’s in New York City, 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 shouldn’t 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 said he often sees people in the bar industry ordering a classic daiquiri, but wishes more customers would catch on to it as well.

Though margaritas are often seen as a go-to drink, Sanwar Mal Khokhar, a mixologist at Sanjh Restaurant and Bar in Texas, 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 recommends 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 said the boulevardier is almost always overlooked. But with its bitter-sweet complexity, it stands out from other cocktails.

Clay Sears, the head bartender at Virginia’s in New York City, 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, the head mixologist and tasting-room supervisor at Heritage Distilling Company, told BI 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.

This story was originally published in October 2024 and most recently updated on June 12, 2025.