Being a bartender is a tough job, balancing making perfectly mixed and stirred (or shaved) drinks as well as keeping the bite right with a thirsty crowd. However, most bartenders are happy to take a drink that will make their guests happy, but there are drinks that are just difficult to make (especially during rush) or soul-crushingly boring. When you’re out for drinks, remember the person behind the bar and order accordingly – a sports bar packed to the gills may not be the right time or place to order an unpleasant mojito.
With that in mind, we talked to bartenders across the US and researched what drinks they hate making, and some of your favorites may surprise you!
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Blood of Mary
Basically your brunch-time favorite is a salad in a glass, with all the mess you’d expect. “My favorite is a Bloody Mary, especially after 5 p.m.,” says Laura Thompson,
bar manager, Pig Ban in Vermont. “They’re a mess, too, and you have to dig out a bunch of garnishes you put an hour ago, and clean an extra shaker.
Save the frozen drinks for a holiday spot where they’re already blended and ready to drink, says Michelin star chef Joe Isidorichef and founder Arthur&Son restaurant in NYC. “Bartenders hate doing pina coladas,” he explains. “Too sweet and usually reserved for tourists. Hello you need a frozen one in a blender. You better hope they don’t throw it at you!” However, he notes, “I love pina coladas!”
While we love this refreshing drink, like Bloody, it’s a mess to make, says Jackson Strayer-Benton, Beverage Director of Hen of the Wood, Doc Ponds and Pig Ban in Vermont. “It’s a mess! The mojito is an easy cocktail to recreate at home using fresh mint from your garden or local market. Make it for your friends and family, but leave the mint at home when you go out to your favorite bar/restaurant and order something from the professionally created cocktail menu.”
Game Ramos Gin Fizz
This drink came up a lot when we talked to a bartender. It’s definitely a time-consuming option, albeit a delicious one.
“When asked this question, an old nemesis immediately comes to mind,” says David Mensch, owner Spencer & Lynn Wine and Spirit Merchants in Connecticut. “The Ramos Gin Fizz is a classic and delicious cocktail but a nightmare to see on a ticket. The reason for this cocktail is simply the time. This cocktail can be made in 10 to 15 minutes right. and no multitasking during this period. This includes about 8 minutes of dry shaking. Ain’t nobody got time for that. Period.”
Instead, try sour, says Alex Barbatsis The Whistler in Chicago. “If you’re looking for something full-bodied and fluffy, I’d recommend a whiskey sour or a pisco sour. Both use egg whites which create that creamy texture but have a very deep flavor.”
Like we said, bartenders hate this one! Josue Castillo, Beverage Director, Boston’s Next door and Pazza on Porterexplains, “The drink takes about five minutes to make, and it has to be made in a very specific way and poured into a specific glass. The Ramos Gin Fizz is a dry shake, then shake with ice cubes and the shake must last until the ice is diluted. After you pour the drink into the glass, you need to let it settle so that when you add the soda water, the drink will have more foam and then you will need more time to make the drink set again.”
Dirty Vodka Martini
Blender and spirits director John Ware of Forsythia in NYC is ready to end the reign of dirty vodka, telling us, “I’ve been making cocktails for quite a while, and my caballero had to get a lot of flavor ., but I’ve never thought any version of this drink tastes good. It’s unbalanced at its core, and the vodka and brine often bring out the worst in each other. I’ll laugh them off, but I prefer cocktails. stand behind 100%. The DVM will never be like that.”
This drink is tough because it’s tough to get the balance of flavors right, says Timo Torner, founder The Cocktail Association. He explains, “it’s almost impossible to make it really good following the standard recipe. It’s always a challenge to bring a drink that I’m not at all sure about the quality.”
It seems that you have nothing better than separating egg whites from your friendly barkeep.
“During a busy bar service, whiskey sours can be a hassle because of the time it takes to dry the cocktail and separate the egg whites,” says Pape Konte, Bar Manager, The Standard in NYC. “But the flavors are worth it!”
Carolina Gonzalez, Beverage Manager/Mixologist does not prefer sweet drinks Woodwind in Chicago. “As a beverage director, there aren’t many cocktails I don’t like to make. However, if I were forced to choose one, I’d have to choose the chocolate martini. There’s something about the high sugar content that I don’t like to create. Not an over-sweetened palette allows me to have a guest enjoy or appreciate another bite after a chocolate martini. although I don’t like to do it, make sure if asked, I have my own spin on it!”
Espresso and Coffee Drinks
They are coming for our espresso martinis! Dee Broughton, the recipe developer behind it Scratch Markethe has some strong opinions about caffeinated drinks.
“I was a bartender for over 10 years and there were so many drinks that made my eyes roll! After thinking about it, my favorite request was anything with coffee,” they said us. “I’ve worked in many restaurants and bars and one of them didn’t serve coffee behind the bar. It was so hard for me to stop what I was doing, leave the bar and make a cup of coffee for a drink only! start me an espresso cocktail.”
Dude’s favorite drink isn’t your favorite bartender. “Even though I enjoy wearing them, I don’t really want to do a White Russian. Dealing with any kind of cream can be a little challenging because it likes to coat things effectively. Sometimes that’s a nice feature and sometimes it’s hard,” says Ben Potts, co-founder of Unfiltered Hospitality and co-owner of The Slyvester and Beaker and Gray in Miami.
Fancy Drinks at a Pop Up Bar
It should go without saying, but if you’re at a corner bar with a big Budweiser sign, this is not the place to order a French 75 or a Lemondrop. A pub on reddit shared on a thread about drinks they hate making, “I work at a dive bar and it pisses me off when someone comes in and asks for a fancy martini. We obviously don’t have that kind of joint. I have one glass of cosmo (not even martini glass) and I probably have to wash it because it’s dusty, then try to cobble together whatever you asked for with my limited ingredients when you won’t be happy with the end result anyway. “
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Guinness Last Order
If you are with a group and going to drink this beer, which requires a slow pour, order it first, says a bartender in post on Quora. “Guinness when ordered last. It takes ages to set up so order it first.”