As cocktail prices continue to rise, ensuring satisfaction with your drink choice is vital. However, reverting to familiar favorites like a martini or margarita can become monotonous.

This is where Business Insider stepped in, seeking insights from bartenders on lesser-known cocktails that patrons should consider ordering more frequently. Here are their recommendations.

Ben Pozar, the head bartender at Hotel Vin, Autograph Collection, shared with BI that he believes more guests should choose a sloe-gin fizz due to its vibrant and appetizing flavors.

This refreshing cocktail is created by combining gin with lemon juice, simple syrup, and a splash of soda water.

“I don’t understand why people avoid them in bars,” Pozar remarked.

He mentioned that they serve as an excellent aperitif, which is an alcoholic beverage enjoyed before a meal to enhance the appetite.

For those seeking a refined drink option, Madison Weeks, a bartender at 1861 Distillery, suggests a lemon-drop cocktail.

“The lemon drop provides more than its traditional vodka foundation. For experienced cocktail lovers, even a small addition like a dash of elderflower liqueur or fresh herbs such as thyme can elevate the Lemon Drop into a more intricate, sophisticated beverage,” Weeks explained. “These minor adjustments enhance the depth and balance of its sweet and tart profile.”

Evan Hawkins, the proprietor and bartender at Romeo’s, suggests trying a gin 50/50 martini, which features a balanced mix of gin and dry vermouth.

“I believe many people have been conditioned to turn away from vermouth in their martini requests due to its negative reputation over the years, but I think it’s a game changer. Adding a lemon twist and an olive elevates this delightful, snack-like beverage,” Hawkins shared with BI.

A traditional daiquiri is distinct from the type typically produced by a frozen-drink machine.

“In its authentic form, it’s as pristine as fresh snow. Using quality white rum or even an Agricole, along with fresh citrus and a perfectly balanced simple syrup, makes this cocktail the ultimate classic and the king of drinks,” Hawkins explained.

He shared with BI that he frequently notices individuals in the bar scene ordering a classic daiquiri but hopes that more patrons would embrace this choice as well.

While margaritas are typically regarded as a popular option, Sanwar Mal Khokhar, a mixologist at Sanjh Restaurant & Bar, believes that the excitement surrounding them leads to other tequila-based cocktails being neglected.

“The paloma’s invigorating combination of tequila, grapefruit, and lime offers a wonderful, lesser-known alternative. It’s light, tangy, and beautifully balanced, making it a flexible drink that pairs seamlessly with grilled seafood or spicy tacos,” Khokhar remarked.

In place of an old-fashioned, Khokhar suggested giving a boulevardier a try.

“The ideal mix of bourbon, Campari, and sweet vermouth in a boulevardier is essential for whiskey lovers seeking a drink that offers more complexity than the classic old-fashioned,” he remarked.

Khokhar mentioned to BI that the boulevardier often doesn’t get the attention it deserves. Yet, its balance of bitter and sweet makes it a unique contender among cocktails.

Clay Sears, who is the head bartender at Virginia’s, expressed his desire for the Martinez to receive more recognition and not be eclipsed by the martini.

Originating in the late 1800s, the Martinez consists of gin, sweet vermouth, maraschino liqueur, and bitters.

“This classic cocktail has a fascinating history that has earned its place in the cocktail tradition. The combination of orange bitters and maraschino enhances the traditional gin and vermouth mix, resulting in a much richer and more complex finish,” Sears shared with BI. “It’s potent and spirited yet possesses a gentle smoothness that leaves you inclined to go for another sip.”

Richie Mello III, the head mixologist and tasting room supervisor at Heritage Distilling Company, mentioned to BI that the New York whiskey sour offers an exciting variation on the classic cocktail.

“It’s a typical whiskey sour — blending whiskey, citrus, and simple syrup — topped off with a float of red wine. The wine introduces a striking color contrast and adds layers of flavor, making the drink both visually appealing and deliciously intricate,” he explained to BI.

He remarked that the interplay of citrus and red wine creates a remarkable sipping experience each time.