Every bartender has a few drinks they would happily make for a customer but probably wouldn’t order for themselves. That doesn’t mean these cocktails are automatically bad. Some are classic drinks that have been around for decades. The problem is that certain cocktails depend heavily on fresh ingredients, careful preparation, or a little extra time behind the bar.
The quality can also vary from one bar to the next. A Bloody Mary made with fresh ingredients can be fantastic, while one made from an old mix can be disappointing. The same goes for drinks that require several ingredients or a lot of shaking and blending.
Here are five cocktails many bartenders might think twice about ordering, especially at a busy bar.
Bloody Mary
A good Bloody Mary can be a fantastic brunch drink. It’s savory, spicy, tangy, and filling enough to feel like a small meal in a glass. The trouble is that the drink depends heavily on the freshness of its mix and the way it’s seasoned.
Some bars don’t serve enough Bloody Marys outside of brunch hours to go through their mix quickly. If it has been sitting around for too long, the flavor can become dull, overly salty, or just a little off.
A busy bar may also use a premade mix rather than making its own. That isn’t necessarily a bad thing, but the quality can vary quite a bit. If you’re ordering one, a bar known for its brunch service may be a safer bet.
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Long Island Iced Tea
The Long Island Iced Tea is famous for being a strong drink, thanks to its combination of several different spirits. Vodka, gin, rum, tequila, and triple sec are commonly mixed with sour mix and cola.
That’s a lot going on in one glass.
The combination can make it difficult to pick out individual flavors, particularly if the drink is made with inexpensive spirits or a sugary sour mix. It can also be an easy choice for someone looking for a strong cocktail rather than a drink with much depth.
There are bartenders who make excellent Long Island Iced Teas, so ordering one isn’t automatically a mistake. Still, if you’re looking for something balanced and flavorful, there are plenty of cocktails that offer more character with fewer ingredients.
Ramos Gin Fizz
The Ramos Gin Fizz has earned its reputation as one of the more demanding cocktails to make. This New Orleans classic combines gin, citrus juice, cream, egg white, sugar, orange flower water, and soda water.
The signature is the thick, creamy foam that sits on top of the drink. Getting that texture takes plenty of shaking, which can be a challenge during a busy shift.
When a bartender has the time to make it properly, a Ramos Gin Fizz can be a memorable drink. But when the bar is packed and orders are piling up, the cocktail may get rushed. That can leave you with a drink that doesn’t have the smooth, airy texture you’re expecting.
If you’re curious about trying one, ordering it when the bar is quiet gives the bartender a better chance to give it the attention it needs.
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Frozen Margaritas
There’s nothing wrong with a frozen margarita. On a hot day, a cold, slushy cocktail can hit the spot. The issue is that many frozen margaritas rely heavily on premade mixes.
Some mixes contain a lot of sugar and artificial flavoring, which can overpower the tequila and lime. Instead of tasting crisp and refreshing, the drink can end up tasting more like a sugary frozen treat.
A fresh margarita made with tequila, lime juice, and orange liqueur is usually a better choice if you want to taste the ingredients themselves. If you prefer frozen drinks, look for a bar that makes its frozen margaritas with fresh ingredients rather than relying entirely on a bottled mix.
Appletini
The Appletini became a huge hit in the late 1990s and early 2000s, but it’s a drink many bartenders have moved away from. Traditional versions often use sour apple schnapps along with vodka and sweet-and-sour mix.
The result can be extremely sweet, especially if the bar uses a sugary premade mixer. The bright green color may look fun, but the flavor can sometimes feel more like candy than a carefully balanced cocktail.
That doesn’t mean you shouldn’t order one if you love Appletinis. A good bartender can still make a tasty version, and modern recipes sometimes use fresh apple, cider, or better-quality liqueurs to give the drink more depth.
If you’re looking for something less sweet, ask the bartender for a cocktail that uses fresh citrus or a fruit-based liqueur instead.
A cocktail being on this list doesn’t mean it’s automatically a bad drink. A skilled bartender using fresh ingredients can make almost any classic taste great. Much of the difference comes down to the bar, the ingredients, and how much care goes into making the drink.
