Bar work is certainly not for the weak, it requires a lot of skill and speed. Patience is essential on busy nights. You will always have to serve drinks to demanding people. Bartenders often witness everything that goes on in the bar. Sometimes an order will make them sigh in silence.
We will all want specific drinks, but certain orders will leave the bartender scratching their head. It depends on the bar or the time of day. Knowing this can go a long way in your bar etiquette.
Let’s hear what the pros really think about ordering. We’ve gathered intel on bad drink orders and learned that some customers have habits that make them unhappy. Learn to navigate the bar scene smarter now.
1. **Robot Bartenders**: Where fans hoped robot umpires would stop bad calls, now there are these robot bartenders.
The Texas Rangers showed off their new robot bartenders Wednesday. These robots serve fans during the All-Star Game. The video shows the white parts of the giant robot. It also wears a Texas Rangers helmet and a jersey. It also pours Jack Daniel’s drinks.
The Rangers announced that there are two different drinks available. They have robot bartenders in 100 divisions, which was planned during the ASG festivities over the weekend. First up is “ADAM” in District 111. It makes drinks and cleans up after itself. adam also greets guests and makes conversation.
2. **Ramos Gin Fizz**: Bartenders will actually want to try to please customers who want a drink, but there are some drinks that bartenders dread making. the Ramos Gin Fizz is one such intimidating drink. It is truly a New Orleans favorite, but it is also a bartender’s least favorite.
It has a pretty interesting flavor, and people comment that it’s mixed with key lime pie. But it needs a lot of picky parts in it. First of all egg whites are necessary, plus heavy cream and orange blossom water. More importantly, it takes too long to shake. The original recipe requires a total of 15 minutes of shaking, which is sure to drive a person crazy when there are a lot of orders.
If it was on the bar menu, that bar was probably proud of their recipe. The bartender might make it for you, but they certainly won’t be happy to do it there. The Ramos Gin is indeed a fussy drink.
Everyone says it has a long history, and it’s a good idea to go to New Orleans to sample it.The Ramos Gin Fizz is definitely a staple at NoLa, and it’s not something you’ll see much of outside of the city.
Ramos Gin Fizz
Equipment
- 1 Cocktail Shaker Essential for emulsifying egg white and chilling
- 1 Jigger For precise measurement of liquids
- 1 Strainer To separate liquid from ice and egg foam
- 1 Tall Glass Traditionally served in a Collins glass
- 1 Bar Spoon For gently incorporating club soda
Ingredients
Main
- 1.5 cups ice
- 2 fluid ounces gin
- 2 fluid ounces cold half-and-half
- 0.5 fluid ounce lemon juice
- 0.5 fluid ounce lime juice
- 2 teaspoons white sugar
- 1 egg white
- 3 dashes orange flower water
- 1 dash vanilla extract
- 1 fluid ounce cold club soda or as needed
Instructions
- Combine gin, half-and-half, lemon juice, lime juice, sugar, egg white, orange flower water, and vanilla extract in a cocktail shaker.
- Secure the lid and perform a dry shake (without ice) for about 15-20 seconds to emulsify the egg white.
- Fill the shaker with ice cubes.
- Secure the lid again and perform a vigorous wet shake for at least 60 seconds, or until the shaker is extremely cold.
- Double strain the mixture into a chilled tall glass, such as a Collins glass, to remove ice shards and any unmixed egg white.
- Hold the glass upright and slowly pour the cold club soda into the center, allowing the foam to rise to the top.
- Add club soda until the glass is full and the foam reaches just above the rim.
- Allow the cocktail to stand for a minute or two for the foam to fully rise and settle.
- Serve immediately and enjoy the frothy texture.
Notes
3. **Mojitos (Due to Labor)**: Another drink that bartenders don’t like to make is probably the mojito, with the Blended daiquiris also making the list.
In fact, the drinks bartenders hate for often depend on the bar environment and the ingredients available. Bartender Samantha Follows recalls the excitement. Fresh limes and mint were coming in, and she bought a big bag of fresh mint.
But when the club was packed, it was a pain in the ass. Some bars don’t have enough space, and that makes it hard to make mojitos. Because it takes more space to prepare the ingredients, like rummaging through the refrigerator and picking the mint. As well as going back and forth at the bar. So many bartenders hate making mojitos.
Other labor drinks also require a lot of mixing, and these orders slow down their entire workflow. Julien Whaley says he likes to make fresh drinks as an opportunity to show off his bartending skills. But it depends on the environment, and if you’re in a crowded bar, taking a little extra time is a big hassle.
4. **Blended Drinks (Due to Logistics)**: In addition to mojitos, there are also blended daiquiris, which are always attractive from the outside. But the logistics of making blended drinks can be a headache, especially at busy times or locations.
Making mixed drinks requires a blender. This equipment often makes a lot of noise and takes up valuable space. And it takes time to clean after each use. At private events, bartenders may be short-staffed. So they don’t have the ability to make complex drinks.
Blended Cherry Mojitos
Equipment
- 1 Blender Heavy-duty blender recommended for frozen ingredients.
- 1 Saucepan For making simple syrup.
- 1 Strainer Fine-mesh strainer for simple syrup.
- 4 Glasses Mojito or tall glasses.
- 1 Knife and Cutting Board For preparing lime garnish.
Ingredients
Main
- 1 pound bag frozen pitted cherries
- 2 cups crushed ice plus extra to serve
- 1/2 cup packed fresh mint leaves
- 1/3 cup fresh lime juice about 3 limes
- 1 cup citrus flavored rum
- 1 2/3 cups Lime Simple Syrup recipe follows
- Lime wedges and fresh cherries for garnish
- 2 cups sugar
- 1 cup water
- 3 limes zested
Instructions
- Place the frozen cherries, crushed ice, mint leaves, lime juice, rum, and simple syrup in a blender. Blend until smooth.
- Pour the mixture into chilled glasses and top with crushed ice. Garnish with lime wedges and cherries.
- Lime Simple Syrup
Notes
5. **Margarita at a Dive Bar**: In a menu of handcrafted cocktails, the bartender might add some fancy ingredients. Dive bars will be more common for this, and not too expensive. The downside is that they don’t always have fresh juices.
For example, fresh lime juice is the key to the perfect margarita. But dive bars usually use a sweet and sour mix. This results in most commercial sweet and sour drinks being terrible. They contain high-fructose corn syrup, and artificial flavors are in the mix.
6. **Fruity Cocktails with Artificial Syrups**: A bartender who demands a lot from himself prefers to use fresh ingredients. Showing off his drink-making skills to customers and getting their approval.
But when the bar doesn’t have fresh fruit, they usually have to use artificial syrups. This is basically pathetic for some bartenders because chemical syrups are not going to make quality drinks.
7. **Deconstructed Margarita**: There are many variations of the classic margarita. When you go to a bar, some bartender will of course be happy to tweak the recipe for you. Maybe you like the skinny margarita form, or maybe you prefer a spicy margarita. Basically, they can all be catered to.
But some people will ask for all the individual ingredients and then want to try pouring the drink themselves. This actually bothers most bartenders for a number of reasons. The main one is that you probably don’t know what the cocktail is made of, and the fact that you’re asking for a Deconstructed Margarita shows that you don’t trust him. This detracts from the bartender’s skill and service.
8. **The dreaded “Surprise Me!” Order**: Say “Surprise me!” Sounds easy for customers who want a drink. In reality, it’s always very difficult on a busy night. Most bartenders must hate requests like this.
Because busy bartenders surely don’t have time to guess what flavors you like, and guessing flavors surely wastes their precious energy. She will ask whether you prefer sweet, bitter or whiskey. No help means guessing drinks in complete darkness.
Once in a video, a customer asked for a “Surprise Me!”. After the bartender started mixing the drink, the customer said he was allergic to pineapple. This shows that this is a waste of time, supplies, and will make a new drink. Some bars can do this, if you choose the type of spirits. But doing this on a busy night would add too much stress.
The next time you go to a bar remember to stay polite and clearly spoken, bartenders are professionals who really enjoy making delicious drinks. Understanding the hard work that goes into this profession helps them do their job better.
Related posts:
Fans Are Furious Over Robot Bartenders At MLB All-Star Game
Why Bartenders Hate Making This Classic Cocktail
Bartenders Share 9 Drinks That They Hate Making
