Ever wonder what goes on behind the bar when your favorite bartender flashes that dazzling smile while crafting your drink? Being a bartender is a true balancing act, mixing and stirring (or shaking!) drinks to perfection, all while keeping the energy high with a thirsty crowd. Most bartenders genuinely love making guests happy with a delicious concoction. But let’s be real: there are some drinks that are just, well, a *nightmare* to make, especially when the bar is absolutely slammed.
We’ve all been there: the bar is packed, music is pumping, and suddenly you feel like ordering that super elaborate drink you saw on Instagram. But imagine being the human behind that bar, juggling multiple orders, trying to keep things flowing, and then a complex request hits the ticket. That’s why we’ve gone straight to the source – speaking with seasoned bartenders across the U.S., trawling social media, and even consulting Reddit – to unearth the drinks they secretly (or not-so-secretly!) dread making the most during a rush. Prepare to be surprised, because some of your go-to favorites might just be on this list!
So, the next time you’re out for drinks, take a moment to consider the vibe, the crowd, and the person making your libation. A packed-to-the-gills spot might not be the ideal moment for a muddled mojito, for instance. But don’t worry, this isn’t about shaming your taste buds! It’s about giving you the insider scoop, straight from the shakers, so you can be the most considerate — and perhaps even the coolest — customer in the room. Let’s dive into some of the biggest culprits that can gum up the works for our beloved barkeeps.
1. **Mojito: The Muddled Mint Mayhem**The mojito is often one of the first drinks mentioned when bartenders talk about their least favorite orders. It’s a classic, sure, but it’s notoriously messy and time-consuming to create, especially when a dozen other orders are piling up. Imagine trying to perfectly muddle fresh mint leaves, squeeze fresh lime juice, add sugar, and carefully layer soda water, all without bruising the mint or letting it become bitter. It’s an art, but one that takes precious seconds (and often a significant mess) away from a busy bartender’s flow.
Jackson Strayer-Benton, Beverage Director for several Vermont establishments, sums it up perfectly: “The mojito is an easy cocktail to recreate at home using fresh mint from your garden or local market. Make it for your friends and family, but leave the mint at home when you go out to your favorite bar/restaurant and order something from their professionally crafted cocktail menu.” He highlights the personal effort involved, suggesting it’s a drink best left to the home bar, or a quieter moment when a bartender can truly dedicate the time it deserves. During a rush, it just clogs the entire drink line and frustrates everyone behind the bar.
Bartender Samantha Follows recalls the excitement of incorporating fresh limes and mint, but noted that once a club gets packed, rummaging around for mint, picking leaves, and then muddling becomes a significant hassle. These labor-intensive drinks slow down their workflow, making them a less-than-ideal choice when the establishment is buzzing. Many bartenders secretly wish you’d just opt for a simpler, equally refreshing alternative, like a daiquiri, which offers similar tropical notes without the muddled drama.
2. **Ramos Gin Fizz: The Marathon Shake**When you hear a bartender let out a sigh, chances are someone just ordered a Ramos Gin Fizz. This drink is a true classic and incredibly delicious, but it’s also the undisputed champion of time-consuming cocktails. David Mensch, owner of Spencer & Lynn Wine and Spirit Merchants, calls it his “old nemesis” and a “nightmare to see on a ticket.” The reason for the dread? Simply time. This cocktail can easily take 10 to 15 minutes to do correctly, and there’s virtually no multi-tasking during this intense period.
The process is elaborate and demanding. Josue Castillo, Beverage Director in Boston, explains the intricate steps: “The Ramos Gin Fizz involves a dry shake, then a shake with ice cubes and the shake must last until the ice is diluted. After you pour the drink into its glass, you must let it settle so that when you add the soda water, the drink will foam up more and then you need even more time for the drink to settle again.” Elissa Dunn, a mixologist and bar personality, compares making it to cooking a delicate soufflé, noting it can take “somewhere around 12 minutes” if you don’t have a hand blender.
All that shaking – around 8 minutes of dry shaking alone – is an endurance test for any bartender. In a packed bar, ordering this drink isn’t just a request; it’s a commitment that can grind the entire drink flow to a halt. While the creamy texture and great depth of flavor are undeniably appealing, especially from the egg white, Alex Barbatsis of The Whistler in Chicago suggests a whiskey sour or pisco sour as a wonderful, full-bodied alternative if you’re looking for that luxurious, fluffy mouthfeel without the epic wait. It’s a delicious choice, but definitely one to save for a quiet night or a specialized cocktail lounge where the mixologist has the luxury of time.
3. **Bloody Mary: The Brunch-Time Battle**Ah, the Bloody Mary. This brunch-time favorite is packed with flavor, spices, and an impressive array of garnishes, making it almost a meal in itself. But for bartenders, it’s often described as “basically a salad in a glass,” and with that comes all the mess and effort you’d expect. Laura Thompson, Bar Manager at Prohibition Pig in Vermont, expresses her particular dislike for them, especially “after 5 p.m.” – a time when people are typically moving on to less savory, more celebratory drinks.
Making a Bloody Mary involves digging out a bunch of garnishes that might have been put away hours ago, requiring an extra shaker clean, and often having to retrieve a host of ingredients like Worcestershire sauce, horseradish, celery, olives, or even bacon. As Thompson puts it, “It just gums up the works when you are busy, you know?” This beloved cocktail demands a lot of real estate and meticulous assembly behind a bar that’s already operating at full capacity.
Luke Slater, founder of The Cask Connoisseur, points out another challenge: the sheer variety. “Today there are so many different riffs on this cocktail. It can sometimes be difficult to guess what a customer may like in their drink.” This endless customization only adds to the time and potential for do-overs, making it one of those cocktails that effectively turns drink service into a kitchen shift. If you’re craving that savory kick, consider whether the bar is equipped for a full-on culinary production, especially during a busy brunch rush or late in the evening.
4. **Frozen Blended Drinks: The Blender’s Bane**Picture this: a super intimate music venue, a band playing a gentle ballad, and then—*ZZZZZZZZZ*—the loud, grinding hack of a blender trying to pulverize ice for a frozen piña colada or margarita. Sounds awful, right? Bartender Samantha Follows vividly recalls this scenario at The Baked Potato in Los Angeles, where the sound of the old blender was grating for everyone, musicians and audience alike. Unless you’re at a dedicated beach bar with a commercial-grade machine, frozen blended drinks are often a huge hassle for bartenders.
Blenders are inherently loud, slow, and often shared with the kitchen, meaning a bartender has to abandon their post to go use it. They also tend to make a significant mess, and cleaning the blender after each use is an absolute must – and a massive time-waster during a busy shift. Michelin star chef Joe Isidori, founder of Arthur & Son’s Restaurant in NYC, puts it bluntly: “Bartenders hate making pina coladas. Too sweet and typically reserved for tourists. God forbid you want one frozen in a blender. You better hope they don’t throw it at you!” He does, however, admit he loves them himself.
Julien Whaley, a bartender at El Granjero Cantina, also expressed concern about whipping out the blender, especially when working private events where bartenders are often understaffed and ill-equipped for complicated blended beverages. If you know there’s a big crowd and limited staff, asking for a blended drink means asking the bartender to abandon the bar to go into the kitchen, which is a big pet peeve. The message is clear: save the frozen fantasies for a dedicated tropical resort. A classic margarita on the rocks? Now *that’s* a bartender’s preferred shake.
5. **Dirty Vodka Martini: The Unbalanced & Unloved**The vodka martini, especially its dirty iteration, is a drink that can often draw a silent groan from behind the bar. John Ware, mixologist and spirits director at Forsythia in NYC, is practically begging for the reign of the dirty vodka martini to end. He confesses, “I’ve been making cocktails for quite a while, and my palate has had to conquer many an acquired taste, but I have never thought any version of this drink tastes good.” His core issue? “It’s unbalanced at its core, and the vodka and the brine often bring out the worst in each other.” While he’ll make them with a smile, he prefers cocktails he can genuinely stand behind.
Beyond the taste profile, there’s the aesthetic disappointment. Utah-based bartender Xania V. Woodman notes that a vodka martini is essentially “a chilled 1.5-ounce serving of vodka” that inexplicably costs more just because of the word ‘martini.’ She laments, “There’s nothing I can do to make [a vodka martini] look better in the glass that it sadly halfway fills.” To combat this, she often gives three olives in an attempt to displace volume and make it look fuller, calling it “the saddest, most embarrassing thing I have to make.” It’s a low-effort drink with high expectations, often leading to a sense of unfulfillment for the crafter.
The sentiment extends even to the simplest of requests for vodka and soda. Sam and Stacy Greene, co-founders of Twist & Bitters, jokingly admit that “a little piece of our soul dies” every time a customer orders a vodka soda, deeming it “the most boring, flavorless, and mundane cocktail a person can order.” It’s the cocktail equivalent of asking a chef for a plain slice of untoasted white bread. While bartenders are happy to make it, the lack of creativity and balance in a dirty vodka martini or a simple vodka soda can be a genuine bummer when they’re aiming to impress with their craft.
6. **Whiskey Sour (with Egg White): The Double-Shake Dilemma**A well-made whiskey sour with egg white is a thing of beauty: smooth, rich, and with a delightful frothy head. It’s a craft cocktail that truly elevates the experience. However, when the bar is teeming with people, this otherwise delicious drink transforms into a time-consuming challenge for the bartender. Pape Konte, Bar Manager at The Standard, East Village in NYC, perfectly articulates the issue: “During a busy bar service, making whiskey sours can be a hassle because of the time it takes to dry shake the cocktail and separate the egg whites.”
The secret to that luxurious foam is a technique called a “dry shake,” where the ingredients (including the egg white) are shaken without ice first to emulsify and create volume. This is then followed by a second shake with ice to chill and dilute the drink. This essentially doubles the preparation time for a single cocktail. While Konte admits “the flavors make it well worth it!” for the customer, it’s a significant slowdown for the bartender trying to keep up with a rush.
Beyond the time constraint, there’s also the potential for awkward conversations. Some guests might be squeamish about the use of raw egg white, which means the bartender might have to explain the process or offer an alternative. While most experienced bartenders are happy to create one or two of these exquisite drinks, imagining a ticket with six whiskey sours (with egg white!) on a packed Friday night? That’s when the passion for craft runs headlong into the stark realities of speed and efficiency, making it a definite contender for drinks bartenders secretly wish you’d save for a quieter moment.
7. **Moscow Mule: The Copper Cup Conundrum**The Moscow Mule, a zesty mix of vodka, ginger beer, ice, and lime, sounds simple enough. But it comes with a catch: it’s traditionally served in a distinctive copper mug. While that shiny vessel might look great for your Instagram feed, it’s often a source of quiet exasperation for bartenders during a busy shift. Digging out and meticulously cleaning specialized glassware like copper cups for every single order simply isn’t feasible when the bar is slammed.
Beyond the glassware, there’s the question of quality. David Kravitz, beverage director at The Smith in New York City, openly remarked that he finds the drink “just not very good.” He elaborated, stating that “The vodka does nothing to enhance the ginger beer other than add alcohol,” arguing that a truly great cocktail should be “about a spirit and its blending components becoming more than the sum of its parts.” For many mixologists who pride themselves on crafting balanced drinks, the Moscow Mule often falls short of this ideal.
Anthony Pullen, a mixologist and director of business development at Lyre’s Spirit Co., echoed this sentiment, pointing out that Moscow Mules often suffer from being made with “lower-quality, high-sugar ginger beer.” The reliance on pre-made, often overly sweet ginger beer can detract significantly from the drink’s potential, turning what could be a refreshing tipple into a sugary disappointment. Bartenders are in the business of delivering deliciousness, and when a drink’s core ingredients undermine that goal, it’s understandably frustrating.
So, what’s a Mule-lover to do? If you’re really craving one, consider the context. If it’s explicitly featured on a special drink menu, or if you know the bar prides itself on its ginger beer selection, then go for it! Otherwise, save your copper cup dreams for a quieter moment or a spot where they specialize in such things. Your bartender will silently thank you for opting for something that doesn’t involve a scavenger hunt for specific glassware or a compromise on ingredient quality during peak hours.
8. **Tequila Sunrise: The Layered Labyrinth**The Tequila Sunrise, with its iconic layers of tequila, orange juice, and grenadine, is visually stunning. It evokes images of tropical sunsets and lazy vacation days. However, behind the bar, this colorful concoction often presents a significant challenge, especially when trying to maintain its aesthetic appeal under pressure. It’s a drink that looks deceptively simple but requires a delicate touch to achieve its signature gradient, a touch that’s hard to master amidst a flurry of orders.
Timo Torner, founder of The Cocktail Society, highlights the inherent difficulty in perfecting this drink. He explains that “it’s almost impossible to make it actually really good following the standard recipe.” This isn’t just about mixing; it’s about precision. The grenadine needs to sink gracefully to the bottom to create that ‘sunrise’ effect, which requires careful pouring and consideration of liquid densities – a step that can easily go awry when a bartender is multitasking.
The struggle also lies in achieving the right balance of flavors. Ensuring that the sweetness of the grenadine doesn’t overpower the tequila and fresh orange juice, and that the layers separate cleanly without muddling into an unappetizing blend, is a fine art. When a bartender is rushing, this delicate balance is often sacrificed, leading to a drink that might look okay, but tastes far from the refreshing experience it promises. The visual appeal sets a high bar, which the hurried preparation often fails to meet.
For bartenders who take immense pride in the quality of their creations, serving a drink they’re not confident in can be disheartening. Torner admits, “It is always a challenge to serve a drink of which I am not at all convinced of the quality.” The Tequila Sunrise, despite its popular image, can often leave both the bartender and, potentially, the discerning customer feeling underwhelmed by the end result. It’s a delicate dance of densities and flavors that simply doesn’t thrive in a high-volume environment, making it a visual showstopper that rarely lives up to its taste potential under pressure.
9. **Chocolate Martini: The Sweet Sticky Situation**For those with a sweet tooth, a Chocolate Martini might sound like the ultimate indulgence – a boozy dessert in a glass. Yet, this decadent drink often lands squarely on the “dreaded” list for many mixologists. Carolina Gonzalez, Beverage Manager and Mixologist for WoodWind in Chicago, openly expresses her aversion, noting that there aren’t many cocktails she dislikes making, but if forced to choose, “I would have to select the chocolate martini.” Her primary issue? The “high sugar content.”
Gonzalez further elaborates on her dislike, explaining that an “overly sweetened palette, disallows a guest to enjoy or appreciate another cocktail after a chocolate martini.” It essentially acts as a flavor bomb that can overwhelm the senses, making subsequent, more nuanced drinks seem bland in comparison. This can be frustrating for a bartender who aims for guests to explore and appreciate a diverse range of flavors throughout their evening. It’s a dead-end drink for the palate.
Beyond the taste profile, there’s the very practical, very sticky problem of presentation and cleanup. Guests often expect the traditional chocolate swirl around the inside of the glass, adding an extra layer of difficulty and mess. Gonzalez describes it as “a nightmare to clean the chocolate swirl around the glass that guests enjoy in a traditional chocolate martini.” In a fast-paced environment, precious seconds spent meticulously swirling chocolate or scrubbing sticky residue are seconds not spent on other orders.
While Gonzalez emphasizes that she ensures her “own spin” on it if requested, the underlying sentiment remains: it’s a high-maintenance drink with a potentially self-defeating effect on a guest’s subsequent drink choices and a guaranteed messy cleanup. If you’re craving something sweet, perhaps consider a dessert first, or a cocktail that offers a more balanced sweetness without the sticky aftermath.
10. **Espresso and Coffee Drinks: The Off-Bar Odyssey**In the era of the Espresso Martini, it might seem like a natural fit for any bar. But for many seasoned bartenders, anything involving coffee or espresso is a huge hassle, especially when it requires them to abandon their post. Dee Broughton, a recipe developer with over a decade of bartending experience, candidly shared their strong opinions: “my least favorite request was anything with coffee.” The core problem? “I’ve worked in many restaurants and bars and not one of them stocked coffee behind the bar.”
Imagine a bartender, in the middle of a rush, having to “stop what I was doing, leave the bar and go make a cup of coffee for one drink!” This interruption is a major flow-killer. It’s not just the act of making the coffee; it’s the physical departure from the main service area, leaving other customers waiting and orders piling up. Broughton’s exasperation extends to espresso cocktails, underscoring the general annoyance these caffeinated requests bring to a busy bar.
Even when a bar is equipped to make actual espresso cocktails, there’s a disconnect that can lead to disappointment. Bartender Julien Whaley notes that “some customers wince when they taste the real coffee flavor” in an espresso martini, having perhaps expected something sweeter, more akin to a coffee-flavored liqueur. He advises against ordering a trending cocktail if you “don’t like half the ingredients,” highlighting the waste of a perfectly good drink and the bartender’s effort when it’s left undrunk.
So, if you’re looking for a pick-me-up or a boozy dessert, consider whether the establishment is truly a coffee-first cocktail bar. If it’s a high-volume spot, or if you’re not a genuine fan of coffee’s distinct flavor, perhaps stick to something that keeps the bartender happily shaking and stirring *at* the bar. It saves them a trip and ensures you’ll actually enjoy your drink.
11. **White Russian: The Dairy Dilemma**Ah, the White Russian, forever linked with “The Dude” and his laid-back philosophy. While it might be a beloved classic for many, this creamy concoction often elicits a less-than-enthusiastic response from bartenders. Ben Potts, co-founder of Unfiltered Hospitality, admits, “While I enjoy consuming them, I’m not a huge fan of making White Russians.” His primary concern revolves around one key ingredient: “Dealing with cream of any kind can be somewhat challenging as it likes to coat things pretty effectively.”
The challenge with cream isn’t just about mixing; it’s also about the lingering aftermath. Cream “likes to coat things pretty effectively,” meaning shakers, strainers, and other bar tools require more thorough cleaning after a White Russian than after a clear spirit cocktail. This extra cleanup time adds up during a busy night, slowing down the overall drink service and creating unnecessary friction for the bartender trying to keep things flowing smoothly.
Beyond the practicalities of cleanup, there’s the unspoken issue of freshness and timing. Katy Guest, an industry veteran, vividly recalls a situation at a nightclub where someone ordered a White Russian at 2 a.m. Despite having the ingredients, she simply “told the customer ‘no.'” Her reasoning was pragmatic and health-conscious: “Who trusts dairy from a nightclub at 2 a.m.?” This highlights a critical point: while a White Russian might be fine earlier in the evening or at a more upscale establishment, its perishable nature makes it a questionable choice in certain late-night, high-volume environments.
So, while the White Russian offers a comforting, creamy indulgence, it’s wise to consider the setting and the hour. Save “The Dude’s” favorite for a time and place where dairy freshness isn’t a gamble and where the bartender has the luxury of time for a thorough cleanup. Your appreciation for their craft will certainly be noted, even if unspoken.
12. **Long Island Iced Tea: The Potent and Problematic Pour**The Long Island Iced Tea has a reputation that precedes it: a potent mix of five different white spirits (vodka, gin, rum, tequila, triple sec), a sour mix, and a splash of cola. It’s infamous for its strength and its ability to get the party started quickly. However, for the bartender, it’s often more of an endurance test than a fun cocktail to craft. It involves grabbing a significant number of bottles from various parts of the bar, measuring each one, and doing it all at a lightning-fast pace when the orders are coming in hot.
While not complicated in terms of technique, the sheer number of ingredients makes it a time sink. A bartender needs to quickly locate and pour from five different spirit bottles, plus the sour mix, often under the watchful eyes of impatient customers. This multi-bottle dance can disrupt the flow of other, simpler orders and take up valuable bar space. It’s a logistical challenge that can easily bog down a busy service, forcing the bartender to break their rhythm for a single, albeit popular, drink.
Perhaps the biggest underlying issue, and why it frequently lands on “hate” lists, is the customer’s motivation behind ordering it. The Long Island Iced Tea is “notorious for being ordered by people looking to ‘get drunk fast,'” which, as many bartenders will attest, “can lead to rowdy behavior.” This often means dealing with increasingly intoxicated patrons, which adds another layer of stress to an already demanding job. It transforms the act of mixology into crowd control.
Ultimately, the Long Island Iced Tea is described as “functional, not fun” for anyone making it. It’s a high-volume, low-reward drink for bartenders who pride themselves on balance, flavor, and an enjoyable bar experience. If your goal is simply a quick buzz, consider a simpler spirit-and-mixer combination. But if you’re looking for a crafted cocktail experience, this isn’t the one that’s going to make your bartender feel like a master of their trade during peak hours.
As we’ve journeyed through the drinks that secretly stress out our beloved barkeeps, a clear theme emerges: consideration is key. Bartenders are passionate about their craft, striving to create perfect sips and vibrant atmospheres. However, during the mad rush of peak hours, some orders can inadvertently gum up the works, turning a pleasurable art into a painstaking chore. Understanding these “server secrets” isn’t about shaming your drink choices; it’s about empowering you to be the most thoughtful customer in the room. By choosing wisely, especially when the bar is bustling, you’re not just ordering a drink; you’re contributing to a smoother, happier experience for everyone, ensuring your bartender can keep that dazzling smile while expertly shaking and stirring. So, next time you’re out, take a moment, read the room, and perhaps opt for a choice that keeps the good vibes flowing, both for you and the person behind the bar.
