10 Cocktails You Should Never Order at a Bar

Overview: When ordering a drink at a bar, it’s essential to consider more than just your taste preferences. Some cocktails can be hazardous due to their high alcohol content or require too much time and effort from the bartender. In this article, we’ll explore 10 drinks that bartenders wish you wouldn’t order.

The Full Story

From the Long Island Iced Tea’s excessive amount of liquor to the Flaming Shots’ hazardous flames, these cocktails are not only a nuisance but also pose potential risks. Bartenders share their expertise on which drinks to avoid when going out on the town.

The article highlights various problematic cocktails, including:

• Long Island Iced Tea: Packed with too much alcohol for one cocktail
• Ramos Gin Fizz: Time-consuming and can slow down service during busy times
• Mojito: Requires fresh mint, which has a limited shelf life and carries bacteria when spoiled; time-consuming to make
• Frozen Drinks (e.g. Daiquiris, Coladas): Packed with juices and mixers, high in sugar
• Appletini: Tastes like a Jolly Rancher, looks like a radioactive substance
• Bloody Mary: Usually made with premade mix or can be slow to make for bartender
• New York Sour: Laborious drink that requires a red wine float and can become messy if not properly poured
• Flaming Shots: Can be hazardous due to heat absorbed by shot glasses

The article also provides expert insights from bartenders, including:

• “This is a drink with a bad reputation because of its strength,” said Sean McClure, the former beverage director at The Ivory Peacock.
• “When it’s busy, time is money. A labor-intensive tipple like the Ramos gin fizz can slow down the entire service,” Trevor Easton Langer agreed.

Production & Profile

The production process of these cocktails involves various techniques and ingredients that contribute to their problems. For example:

• The Long Island Iced Tea requires a combination of five spirits, which can be overwhelming for the bartender and excessive for the customer.
• The Ramos Gin Fizz demands egg whites, which must be shaken vigorously to create a silky texture but can also lead to over-aeration if not done correctly.

Brand & Industry History

The history of these cocktails dates back to different eras and regions. For instance:

• The Long Island Iced Tea originated in the 1970s as a way for bartenders to use up leftover liquor, while the Ramos Gin Fizz has its roots in New Orleans during the late 19th century.

What This Means

The implications of these problematic cocktails extend beyond just individual bars and customers. They can also impact the industry as a whole:

• “Bartenders are not mind readers,” McClure emphasized, highlighting the importance of clear communication between bartenders and customers.
• These drinks can contribute to over-service, where patrons consume too much alcohol in one sitting, leading to potential health risks and consequences for the bartender’s reputation.

Consumer Takeaway

In conclusion, it’s essential for consumers to be aware of these problematic cocktails and their implications. By choosing wisely and being considerate of bartenders’ time and expertise, customers can enjoy a more pleasant experience at bars:

• “Be situationally aware,” Easton Langer advised.

By understanding the production process, history, and industry context behind these cocktails, consumers can make informed decisions when ordering drinks. This knowledge will not only enhance their own experiences but also contribute to a more responsible and enjoyable atmosphere for everyone involved in the bar scene.

---

Source: Read the original article