There are as many cocktails as there are bartenders in the world. But while some cocktails are everywhere—hello, Old Fashioneds and margaritas—some, alas, get overlooked. Every bartender has an underdog they’re rooting for, though. A drink that makes their eyes light up when they see it on menus. A drink whose time, they suspect, has come. Here, bartenders from across the country weigh in on the cocktail they wish were on menus everywhere.

The Bamboo

Tired of cocktails that are too heavy on the booze? Leo Robitschek of The NoMad Bar in New York and LA recommends this combination of sherry, vermouth, and bitters because “It’s a great alternative to a Manhattan, but lower in ABV.” Bonus? If more bars made it, “it would also mean that [they] carry sherry.”

The Daiquiri

“I would love to see a Daiquiri on every menu,” says Steve Gleich of Gibsons Italia in Chicago. “It’s a very simple cocktail, but can be so refreshing when the sugar and lime are perfectly balanced.” He also loves that the Daiquiri lends itself to tweaks and variations: “It’s never boring.”

The Pisco Sour

This South American cocktail made from the grape based liqueur Pisco is a classic refresher. But Ektoras Binikos of Gabriel Kreuther in New York likes its flexibility: “You can make them in so many variations. It can be made the classic way, or you can play around—adding fruit juices like pineapple or blood orange, special herbal syrups. It’s a heavenly cocktail.”

The Jungle Bird

Tiki, anyone? “The Jungle Bird is a recently revived and modified tiki classic,” says Alex Holder of McGuire Moorman Hospitality in Austin. It stands out because of its bitter notes: “This is a balanced cocktail that can satisfy those who don’t want a ‘too sweet’ tiki drink.”

The Last Word

Jeff Banks of C. Ellet’s in Atlanta recommends this combination of gin, green chartreuse, maraschino liqueur, and fresh lime juice. And Ayron Vandergriff of The Wheel in Austin agrees: “It’s a very complex yet surprisingly balanced cocktail.”