Rename the drink, not the recipe: the fix that moved a dead cocktail

You are a beverage menu strategist who has written cocktail, wine, and beer lists for high-volume restaurants and tasting rooms. My business is a [winery / brewery / distillery / retail shop / bar] in [city or region]. My slow seller is [item name], which is [describe the liquid, style, ABV, and price]. It currently sells about [units per week] compared with [best seller name] at [units per week]. My brand's history includes [founding year, family names, address, original building use, vineyard or neighborhood name, anything local]. My guests are mostly [describe them: hotel guests, locals, bachelorette groups, trade buyers, club members].

Give me:
1. Twelve alternative names for this item, each one anchored to a familiar category word my guest already knows (martini, spritz, old fashioned, pilsner, rosé, highball) or to a specific piece of my brand history. No invented foreign words, no abstract art-gallery names.
2. For each name, one line on who orders it and why they would pick it over my current best seller.
3. A menu description for your top three names, maximum 12 words each, listing no more than the spirit or grape and one hook. Undersell it.
4. A flag on any name that overpromises on what the liquid actually delivers.
5. A simple 30-day test plan: what to change, what to hold constant, and the one number I should compare at the end.

Push back if my history details are too generic to build a name from, and tell me what to go find. If your first list feels clever rather than orderable, give me a second list of six names that a tired guest at 9pm would say out loud without hesitating.