Every bartender has their own preferences, and what makes a great cocktail at one bar can be a disappointment at another. The quality of ingredients, the bartender’s experience, and how often a drink is ordered all play a role in whether that cocktail arrives at your table tasting fantastic or like a regrettable waste of money.
That’s why many bartenders have a short list of drinks they personally avoid. It’s not necessarily because the cocktails are bad in theory; some are classics for a reason, but because they’re often made inconsistently, rely on ingredients that don’t stay fresh for long, or require so much preparation that the final product rarely lives up to expectations.
Here are five cocktails many bartenders say they’d think twice about ordering themselves.
Bloody Mary
A great Bloody Mary can be one of the most satisfying cocktails around. The problem is that the quality of the drink depends heavily on the freshness of the mix, the balance of spices, and how long the ingredients have been sitting behind the bar.
Outside of brunch service, many bars simply don’t go through enough Bloody Mary mix to keep it tasting its best. If the mix has been sitting around for hours or worse, days, you may end up with a drink that’s flat, overly salty, or lacking the bright, fresh flavor that makes a Bloody Mary worth ordering in the first place.
Long Island Iced Tea
The Long Island Iced Tea has a reputation for being strong, but that’s often its biggest selling point. Made with multiple liquors, sour mix, and cola, it’s a drink that can easily mask the use of lower-quality ingredients.
Many bartenders see it as a “quantity over quality” cocktail. While there are certainly bars that make excellent versions, the drink is often ordered by people looking for the most alcohol possible rather than the best flavor, which is why many bartenders prefer more balanced cocktails.
Ramos Gin Fizz
This classic New Orleans cocktail is famous for its creamy texture and impressive foam cap. It’s also one of the most labor-intensive drinks in the cocktail world.
A proper Ramos Gin Fizz requires cream, citrus juice, egg white, orange flower water, and an extraordinary amount of shaking to achieve the signature texture. When made correctly, it’s a beautiful drink. When rushed during a busy shift, it can end up watery, flat, or separated, leaving you with a cocktail that falls far short of its reputation.
Frozen Margaritas
A freshly made margarita on the rocks can be one of the best cocktails on any menu. Frozen versions, however, are often a different story.
Many bars rely on pre-made mixes loaded with sugar and artificial flavorings to keep their frozen machines running smoothly. The result can taste more like a slushy dessert than a well-crafted cocktail. If you’re craving a margarita, bartenders often recommend ordering one made fresh with real lime juice instead.
Appletini
The Appletini had its moment in the spotlight, but many bartenders quietly avoid it today. Most versions rely on artificially flavored schnapps and sugary mixers, creating a drink that’s overwhelmingly sweet with little complexity.
While there’s nothing wrong with enjoying one if it’s your favorite, bartenders often suggest choosing a cocktail made with fresh fruit, citrus, or quality liqueurs if you’re looking for a more balanced drinking experience.
