Ignacio "Nacho " Jimenez, bar manager, The Daily & Naren Young, "The Cocktail Guy", AvroKo Hospitality Group (New York, NY)
Underrated booze: Midori
Why: The green, melon-flavored Japanese liqueur mixes well with any fruity cocktail.
How to use it: Midori Sour
Combine 1oz each vodka and Midori in highball glass. Top with lemon/lime soda and garnish with cantaloupe balls.
Mike Ryan, head bartender, Sable Kitchen and Bar (Chicago, IL)
Underrated booze: Kalani
Why: The liqueur is "from Mexico, and is made with actual coconuts" and pure cane sugar. Ryan says he loves it in a "piña colada, utilizing fresh pineapple juice, funky white rum, and cream"... but it's also good as a replacement for the traditional Maraschino liqueur in Prohibition-era classic the Last Word.
How to use it: Last Word
Shake .75oz each, gin, green Chartreuse, Kalani, and fresh lime juice with ice and strain into a chilled glass.
Naren Young, "The Cocktail Guy", AvroKo Hospitality Group & Masa Urushido, bar manager, Saxon + Parole (New York, NY)
Underrated booze: Curaçao
Why: It's "often seen as a 'passé' liquor", but the dyed-blue spirit brings notes of orange and exotic colors to classic cocktails.
How to use it: Corpse Reviver No. Blue
Shake 1oz gin with .75oz each Lillet Blanc, Blue Curaçao, and lemon juice. Pour into glass and top with 1 bar spoon absinthe.