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Aperol Spritz, Gin and Tonic, Margarita – when it comes to which drinks to order, we all tend to opt for our trusty old favourites time and time again. What about the drinks we’re not ordering? Just because we don’t know about them doesn’t mean they aren’t worthy of a round. In a bid to make new discoveries, we ask bartenders to share the drink orders that are often forgotten – but shouldn’t be.

Jack Leung from Café Gray Bar champions the classic Sazerac

1. Sazerac

 ‘It’s a classic cocktail, where you can taste the balance of cognac, rye whisky, anise, bitters and sugar. The cocktail is originally made with cognac but was substituted with rye whiskey due to the phylloxera plague hitting cognac supplies in the 1870s. So the ingredients have varied over the years, but its flavour has remained distinctive due to one essential ingredient – Peychaud’s aromatic bitters. I like tweaking the classic recipe with an equal part of cognac and rye whisky, creating a smoother taste which brings out the subtle notes of spice and vanilla.’ – Jack Leung, Café Gray Bar

Hanson Fok from Madame Ching makes the case for ordering a sweet, easy-to-drink Adonis

2. Adonis

‘Adonis is a drink named after a famous Broadway musical from 1884. The show had a run of 603 consecutive performances, and after the 500th show this cocktail was created in its honour. It was very popular at the Waldorf Astoria bar in New York back in its heyday. It’s sweet in taste, contains a little orange and lemon flavour and is super easy to drink. It’s also low on alcohol content, which makes it great for aperitif hour, and it’s amazing with a rich dish or dessert.’ – Hanson Fok, Madame Ching

Bryson Rivera from BAR Q88 suggests trying out James Dean’s Rebel Without a Cause – an Old Fashioned that ‘tastes like Christmas’

3. James Dean’s Rebel Without a Cause

‘While most people have heard of an Old Fashioned, not everyone realises it’s the world’s first cocktail. The original is made of bitters, alcohol and sugar, but at BAR Q88 we substitute the sugar with gingerbread syrup and replace angostura bitters with house-made hellfire bitters – which is a mix of cayenne pepper and Peychaud’s bitters – to give it a hint of spice. It’s like an Old Fashioned that tastes like Christmas. We also use Wild Turkey Bourbon, inspired by James Dean’s character in the movie Rebel without a Cause.’ – Bryson Rivera, BAR Q88

Adrian Noguera from The Continental is a fan of the Sidecar – a cognac-filled creation that’s been around for a century

4. Sidecar

‘Cognac is an underutilised tipple that can actually be used to make some of the most amazing cocktails – the Sidecar is one of them. While its exact origin is unclear, it’s thought to have been invented around the end of the First World War, with The Ritz Hotel in Paris claiming its creation. The recipe first appeared in 1922, and was one of the six basic drinks listed in David Embury’s The Fine Art of Mixing Drinks in 1948. Along with cognac, the drink is made with orange liqueur and lemon juice.’ – Adrian Noguera, The Continental

James Barker from Commissary suggests opting for a Yellow Bird – a rum-infused cocktail inspired by the Caribbean

5. Yellow Bird

‘Although the origin of the cocktail is a little hazy, some sippers say it was named after the Haitian tune of the same name. First re-written in English in the 1950s, the song was viewed by many as the unofficial national anthem of the Caribbean. This cocktail of yesteryear transports drinkers to that place. It’s made of Nusa Cana rum, Galliano, Crème de Banane, pineapple and lime.’ – James Barker, Commissary

Chelsea Yuen from American Brasserie opts for a Miss-a-sippy, made with organic vodka and refreshing mint

6. Miss-a-sippy

‘Inspired by the most vital waterway of North America, the Mississippi, Miss-a-sippy is a cocktail made with American organic vodka, which gives the drink a crisp and peppery palate. It also has complex flavours of tropical citrus and cinnamon, which is reminiscent of the warm, pleasant Mississippi weather, enjoying afternoons on the coasts along the Gulf of Mexico. Its hints of mint offer the sense of tranquil lush woods and hills.’ – Chelsea Yuen, BIZOU American Brasserie