The 5 Most Overrated Cocktail Recipes According to Bartenders

Even in an industry so focused on revisiting history, it seems there’s always a lesser-known cocktail waiting to be discovered.Our series The study of history’s underrated drinks is proof of that. But which one, we wonder, is the most overrated Cocktail? We asked bartenders across the country what they thought. Here are five they think could be topped.

For Joaquín Simó, “A true Daiquiri is a miracle of perfect balance, technique and rhythm. Hemingway Daiquiri (double the rum, no sugar, two types of citrus, a dash of maraschino liqueur, mixed with crushed ice) is a masterclass in storytelling that, sadly, can’t hold up as a real cocktail.” Between the high amount of rum and the lack of sugar, which make the drink flat in texture, especially in its typical presentation with crushed ice, the cocktail is very unbalanced, he says.

What to choose instead?: a special from the Hotel Nacional. “Forget Hemingway and look to Havana for an authentic daiquiri worth drinking,” says Simo. Daiquiri Made with apricot brandy and pineapple, the National Special Hotel It’s a better bet.

“I hate to offend everyone with this, but equal-parts cocktails are overrated, rarely balanced, and just not the vibe,” says Ramsey Musk of Accomplice Bar in Los Angeles. That’s why the Negroni, in its classic equal-parts construction, needs a shakeup to be good, he says, specifically by upping the gin and dialing back the sweetness a bit.

What to choose instead? A Negroni (adapted). At the Accomplice Bar, Musk’s specification for the aperitif drink ups the gin to an ounce and a half and reduces the vermouth, according to the brand. It’s a move that has also proven popular at other bars, such as Dante in New York. whose Negroni It also abandons construction in equal parts.

According to Jeffrey Morgenthaler, a bar owner in Portland, Oregon, the most overrated cocktail is “a no-brainer.” Old Squarea blend of rye, cognac, sweet vermouth, Benedictine and two types of bitters. It is also a New Orleans ClassicThough highly regarded in some circles, the cocktail is “a sloppy, unfocused mess in a glass,” as Morgenthaler puts it.

What to choose instead? A Louisiana-style cocktail. Also known as the From Louisiana and La Louisiane, this cocktail shares ingredients with the Vieux Carré, keeping the rye, vermouth, Bénédictine and Peychaud’s, but adding absinthe to the mix. However, in contrast, “it’s very precise in its focus,” says Morgenthaler, “and tastes like a real cocktail should taste.”

The last word “It’s endlessly riffable,” says Arvid Brown of Room for Improvement in Portland, Maine. But that doesn’t necessarily mean it’s the best drink. In fact, “almost all of those modern riffs are better than the original,” says Brown, who prefers a Bell of divisionPhil Ward’s variation that swaps gin for mezcal and green Chartreuse for Aperol.

What to drink instead? A Nuclear Daiquiri. “Personally, if I want something with lime and green Chartreuse flavor, I prefer a Nuclear Daiquiri,” says Brown. The cult-favorite cocktail adds liqueur and falernum to the classic rum; The Room for Improvement version Subs in genepia.

The drink most cited by the bartenders surveyed, by far, is the Aviation It may be the most hated of all. For Erin Ashford, co-owner of Holiday in Austin, Texas, the cocktail is “too intense and sharp in a way that almost seems artificial.” Others say it’s a difficult cocktail to get right. “The margin for error on this drink is so narrow that you either end up with an unbalanced sour mess or Dial Antibacterial.” [soap]“explains Jackson Mercier, bar manager at Bryant’s Cocktail Lounge in Milwaukee. Plus, the drink requires having crème de violette on hand, which isn’t exactly the most versatile liqueur, which some describe as medicinal. “Every time I try it, I’m always on the lookout for a cocktail that’s a little bit more mellow,” says Jackson Mercier, bar manager at Bryant’s Cocktail Lounge in Milwaukee. [an Aviation]“It reminds me of the chewable vitamins I took as a kid,” says Jeremy Bro of Scotch Lodge in Portland, Oregon.

What to choose instead: a Last Word or South Side. Unlike Brown, Mercier recommends a Last Word. “A Last Word meets a lot of the needs that would lead you to an aviation course,” Mercier says.I like gin-Last word. I want a sour cocktail-Last word. I want a cocktail with maraschino.-Last word. I want something that has an herbal or floral flavor.—Congratulations, you have a Last Word.” For Ned King of Gigantic in Easthampton, Massachusetts, the South side It is a good alternative to “give a soft touch to a traditional gin sour, but much more pleasant.”