Cocktails You Should Never Order at Bars, According to Bartenders
Bartenders deal with a lot behind the bar—rushed shifts, picky customers, and endless drink requests. While most will happily make whatever you order (it’s their job, after all), certain cocktails consistently top their lists of pet peeves. These drinks are often time-consuming, messy, ingredient-heavy, or simply not worth the effort in a typical bar setting, especially when things get busy.
Drawing from insights shared by industry pros in recent interviews, articles, and bartender communities (including sources like Delish, Travel + Leisure, Chowhound, and Reddit discussions from 2024-2025), here are the cocktails that frequently make bartenders groan. Avoid them during peak hours or at non-specialty spots, and you’ll likely earn some goodwill from the person mixing your drinks.
- Mojito
This refreshing classic requires muddling fresh mint, lime, and sugar, which takes time and creates a green mess on the bar. During a rush, it’s one of the most dreaded orders—bartenders often cite it as the ultimate time-suck, especially if multiple people ask for it at once. - Ramos Gin Fizz
Widely regarded as the “bartender’s nightmare,” this New Orleans staple involves gin, citrus, cream, egg white, orange flower water, and vigorous shaking (sometimes for minutes on end). Not every bar stocks the specialty ingredients or has the bandwidth for it, making it a surefire way to slow down service. - Bloody Mary (especially outside brunch hours)
Loaded with ingredients, spices, and elaborate garnishes, it’s messy and customizable. After midday or in non-brunch venues, digging out forgotten garnishes and extra cleanup just gums up the workflow. - Long Island Iced Tea
A potent mix of multiple spirits (vodka, gin, rum, tequila, triple sec) plus sour mix and cola, it’s often seen as a college-era “get-drunk-quick” drink rather than a balanced cocktail. Many pros say it rarely tastes great and feels low-effort. - Frozen Drinks (e.g., frozen margaritas, piña coladas, daiquiris)
Blenders are loud, take time to run, and often rely on cheap pre-mixes in non-tropical bars. They tie up equipment and disrupt flow, making them frustrating during busy nights. - Espresso Martini
Popular in recent years, but it requires fresh espresso or good coffee setup, plus shaking. At bars without solid coffee programs or during late-night rushes, it’s annoying to prepare and can lead to subpar results. - Layered Shots or Bomb Drinks (e.g., Irish Car Bomb)
Dropping shots into pints creates chaos, spills, and mess. They’re associated with rowdy, over-the-top drinking rather than craft, and groups ordering multiples amplify the hassle.
Other frequent mentions include overly sweet or dated options like the Appletini (seen as tacky and sugary), heavily customized egg-white drinks in general, or anything super elaborate when the bar is slammed.
The consensus from bartenders? Be mindful of the venue and timing. At a busy dive, club, or standard bar, opt for simpler, quicker classics: an Old Fashioned, Negroni, Martini, Gin & Tonic, Margarita (if the spot does them well), or even a straightforward beer or shot. These come out faster, taste better, and keep the line moving.
In the end, bartenders appreciate customers who order thoughtfully—it makes everyone’s night smoother. Next time you’re out, consider the bar’s vibe before diving into that 10-ingredient masterpiece. Your drink (and the person behind the bar) will thank you. Cheers!
About The Author
