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Within the realm of mixology, there are always hidden gems waiting to be rediscovered. Our examination of underappreciated cocktails from history highlights the abundance of intriguing drinks that deserve attention. However, this raises an interesting question: which cocktails are overrated? To explore this, we consulted bartenders from various establishments to hear their insights. Here are five cocktails they believe could benefit from a reevaluation.
Joaquín Simó, a renowned bartender, offers his critique of the Daiquiri. He describes the classic version as a perfect blend of balance and precision, but the Hemingway Daiquiri—a variant with doubled rum, no sugar, two citrus types, a splash of maraschino liqueur, and blended with crushed ice—fails to deliver as a cocktail. He argues that the drink’s texture suffers from the overwhelming rum and the absence of sugar, which leads to a disjointed experience.
What to sip instead: Simó recommends trying a Hotel Nacional Special. This variation replaces the traditional elements with apricot brandy and pineapple, creating a Daiquiri-inspired drink that he finds far superior.
Ramsey Musk from Accomplice Bar in Los Angeles expresses a controversial opinion: equal-parts cocktails are often overrated. He critiques the Negroni, which is traditionally made with equal amounts of gin, Campari, and sweet vermouth, stating that it frequently lacks balance. Musk suggests modifying the recipe, increasing the gin while reducing the vermouth for a more satisfying result.
What to sip instead: Musk’s adjusted Negroni calls for one and a half ounces of gin with proportionately less vermouth, a recipe that has also gained popularity at bars like Dante in New York.
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Jeffrey Morgenthaler, a bar owner from Portland, Oregon, describes the Vieux Carré as the most overrated cocktail without hesitation. This New Orleans classic combines rye, Cognac, sweet vermouth, Bénédictine, and bitters. Morgenthaler believes that the Vieux Carré often ends up being “a sloppy, unfocused mess in a glass.”
What to sip instead: He advocates for the Cocktail à la Louisiane, a drink that shares key ingredients with the Vieux Carré but adds absinthe. According to Morgenthaler, this alternative offers better focus and embodies the essence of a proper cocktail.
Arvid Brown of Room for Improvement in Portland, Maine, believes that while The Last Word is versatile, it doesn’t hold up as the best cocktail option. He finds that many modern iterations surpass the original, favoring Phil Ward’s Division Bell, which substitutes mezcal for gin and swaps green Chartreuse with Aperol.
What to sip instead: Brown suggests a Nuclear Daiquiri for those seeking a lime-forward drink with green Chartreuse. This beloved variation incorporates falernum into the traditional rum recipe, while Room for Improvement offers a version featuring génépy.
Among the drinks most criticized by bartenders, the Aviation stands out. Erin Ashford, co-owner of Holiday in Austin, Texas, describes it as “too high-toned and sharp,” while Jackson Mercier from Bryant’s Cocktail Lounge in Milwaukee discusses the difficulty of executing the cocktail correctly. He explains that its narrow margin for error often leads to an unbalanced flavor or a soap-like taste. The limited availability of crème de violette, a key ingredient, further complicates its appeal.
What to sip instead: Mercier recommends The Last Word as an effective substitute, highlighting its ability to satisfy the same cravings for tartness and herbal notes found in an Aviation. Additionally, Ned King from Gigantic in Easthampton, Massachusetts, suggests the South Side as a delightful twist on the traditional gin sour.
As the conversation around cocktails continues to evolve, it’s clear that what was once celebrated may warrant a second look. Whether opting for adjusted classics or exploring alternatives, the world of mixology is ripe for innovation and personal discovery.
Source
punchdrink.com