Bartenders Name Their Most Overrated & Underrated Cocktails

on 12/03/14 at 4:18 pm

Booze News

indexThe Moscow Mule was birthed in the late ’30s as a marketing strategy to introduce vodka to American audiences. And it dies right now.

Cocktail trends come and go quicker than lazy barbacks, so to take the pulse of the industry, we asked 15 renowned bartenders to share which cocktails they think deserve to be called on more often, and which you should never call back. So although there’s nothing actually wrong with a well-stirred copper mug of vodka, mint, and ginger, next time you’re at the bar, try ordering a Negroni on ice or a sherry cocktail. You may earn yourself that all-important bartender nod of approval.

DALE “KING COCKTAIL” DEGROFF
Overrated: Negroni served up
“American bartenders have damaged this Italian classic by serving it up in a cocktail glass. The first sip is the best, and with each successive sip, the bitterness becomes more and more apparent as the drink warms. Eventually the balance of the drink skews more bitter and we lose the lovely gin and vermouth notes, and thus the complexity.”

Underrated: Negroni over ice in a double Old-Fashioned glass
“Italians understand bitterness and how to craft perfect drinks with bitter elements. The Negroni served over ice cubes in a double Old-Fashioned glass (or bucket glass, as it is referred to by some of the old-timers out west), improves with each sip. I used the plural cubes because it is dilution that mellows the bitter notes, creating a more interesting marriage of the gin, vermouth, and Campari. A lesson that can be applied to other bitters-based stirred drinks.”

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