The Negroni That No One Talks About
Every bartender has that one drink they keep pushing, and the Negroni keeps coming up in conversations that matter. A good negroni is a very underrated drink that throws people because it’s not sweet but it’s very complex. While people gravitate toward sweeter cocktails, this Italian classic offers layers of flavor that most drinkers never expect.
The complexity comes from the interplay between gin, Campari, and sweet vermouth – three ingredients that shouldn’t work together but create something magical. Some bartenders like their Negroni with a shake of bitters, which adds another dimension to an already sophisticated drink. It’s the kind of cocktail that makes you slow down and actually taste what you’re drinking instead of just getting buzzed.
The Vieux Carré Mystery
The Vieux Carré is a very underappreciated drink — it’s a unique blend of whiskey, Cognac, vermouth, and Bénédictine, and celebrates its origins from New Orleans’ French Quarter, lending a twist on the popular Old Fashioned. This cocktail tells a story about American drinking culture that most people never hear.
When someone orders a Vieux Carré, it says something about them and their appreciation for cocktails, balance of flavors, and their respect for the bartender’s knowledge and skill. The drink requires precision – too much of any ingredient and the whole thing falls apart. That’s probably why bartenders have added seasonal takes on the Vieux Carré to spotlight this cocktail and offer something ‘new’ to customers’ palates.
Remember the Alimony – A Cocktail With Attitude
Remember the Alimony is a personal favorite among bartenders – it’s essentially a low-ABV Negroni with fino sherry, Cynar, a touch of gin, and an orange twist. The name alone makes this drink memorable, but the taste keeps people coming back.
It’s got an interesting build that uses the higher-proof spirit for a bit of body and flavor, but is mostly focused on the sherry and amaro. The cocktail was created by Dan Greenbaum at The Beagle, and the cocktail’s interesting name is in line with some other bangers from that bar such as the Haitian Divorce and Second Marriage. These names aren’t just clever – they reflect the rebellious spirit of modern cocktail culture.
The Brown Derby’s Hollywood Origins
The Brown Derby has been around since the 1930s, but it has never quite achieved mainstream status, and includes just three ingredients: bourbon, grapefruit juice, and honey syrup. Sometimes the simplest recipes create the most surprising experiences.
“The Brown Derby catches people off guard in a good way – it’s citrusy and bright, not what you expect from a bourbon drink”. The cocktail was created in the 1930s by a bartender at the Vendôme Café in Hollywood, California, though it’s named after another fashionable Hollywood restaurant of the era, the Brown Derby. This drink represents old Hollywood glamour in a glass, but somehow never got the fame it deserved.
The Lion’s Tail and Its Seasonal Appeal
The Lion’s Tail is very crisp, autumnal, and delicious, making it perfect for those transitional months when you want something warming but not heavy. It’s a Whiskey Sour with a little allspice dram to really bring in those fall flavors, and it’s featured as one of the must-know classics in Speed Rack’s book ‘A Quick Drink’.
One of the near-forgotten classics that perfectly encapsulates the essence of summer is the Lion’s Tail, which begins in familiar territory with bourbon, lime, and bitters, but adds just the proper amount of sunshine with the addition of allspice dram. The versatility of this drink – working in both summer and fall – shows why bartenders keep it in their back pocket for any season.
The Martinez – Before There Was a Martini
The Martinez features sweet red vermouth and a dash of Maraschino liqueur, making it something of a Manhattan-martini hybrid, and “for anyone who enjoys either of those, the Martinez is a must-try”. A Martinez is a classic cocktail which most consider to be the reason we have modern Gin Martinis.
Dating back to the late 1800s, a Martinez is made up of gin, sweet vermouth, maraschino liquor, and bitters. The interplay between orange bitters and maraschino leads the classic gin and vermouth formula to a much rounder, complex finish – it’s stiff and boozy but still has a subtle smoothness that makes you want to return for another sip. This cocktail predates the modern martini but offers much more complexity.
The El Presidente – Cuba’s Sophisticated Secret
The El Presidente is a Cuban-based rum cocktail often overlooked in favor of mojitos – “it’s a sophisticated sipper with layers: dry, slightly fruity, and perfectly balanced”. While everyone orders mojitos when they want rum, this cocktail shows what the spirit can really do.
“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”. This perspective challenges the common assumption that rum cocktails are just sweet, fruity party drinks. The El Presidente proves rum deserves as much respect as any premium spirit.
The Corpse Reviver #2’s Morning-After Magic
The Corpse Reviver #2 is an equal-parts cocktail that is not ordered enough – the beauty is in the simplicity, where the citrus and the orange liqueur tame the gin, and the absinthe rinse in the glass subtly highlights the botanical notes of the gin, making it refined and refreshing and hard not to smile when taking the first sip.
While the Corpse Reviver #1 calls for Cognac, Calvados, brandy, and vermouth, the Corpse Reviver #2 is a completely different drink, using equal-parts gin, lemon juice, Cointreau, and Lillet Blanc with a dash of absinthe, and as its name suggests, it makes for a wonderful “hair of the dog” cocktail. The name might sound scary, but this drink has serious revival powers.
