Bartenders Reveal Their Least Favorite Drinks

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  Food and Wine on Sun, Mar 15th, 2026 by Travel + Leisure
      Locale: UNITED STATES

The Problem with Problem Drinks

The reasons bartenders dislike certain drinks are varied. Complexity, ingredient quality, and sheer cloying sweetness all contribute to a drink's undesirability from a professional standpoint. Many of the oft-cited offenders require precise balance, and a single subpar ingredient can throw the entire drink off. Others are simply perceived as lacking sophistication, attracting customers who are unsure of their preferences and defaulting to overly-sweet, brightly colored options.

The Usual Suspects: A Deep Dive

Let's examine the most frequently mentioned drinks bartenders would rather not make:

• Long Island Iced Tea: This notorious concoction, typically a blend of vodka, gin, tequila, rum, and triple sec topped with cola, is consistently cited as a bartender's nemesis. Ashley Rose Conway of The Clocktower in Manhattan explains it's a "headache" to make, requiring precise ratios of multiple spirits. A slight imbalance in any one of those liquors can ruin the entire drink. Furthermore, it's frequently made with low-quality ingredients to cut costs, leaving the bartender feeling they're not delivering a quality experience.

• Appletini: The Appletini, a seemingly innocuous apple-flavored martini, is another problematic choice. The difficulty lies in the sugary syrups used, which are tricky to blend consistently. Bartender Daniel DiVito notes that achieving a balanced Appletini requires skill and attention, and inconsistencies are common.

• Sex on the Beach: This fruity, multi-layered drink often receives criticism for being overly sweet. Matt Pittar, a Los Angeles bartender, simply states he'd "rather make a drink that I think someone will enjoy more," highlighting the lack of complexity and potentially off-putting sweetness.

• Blue Hawaiian: While visually appealing, the Blue Hawaiian suffers from the same issues as the Sex on the Beach: excessive sweetness and reliance on artificial flavors. The distinctive blue hue often comes from synthetic curacao, which compromises the overall taste, according to New York bartender Alex MacMillan.

• Woo Woo: Described as "a bit of a cliche" by Emily Wessler, the Woo Woo - vodka, peach schnapps, and cranberry juice - lacks originality and doesn't present a challenging or rewarding task for the bartender. It's often seen as a default drink for those lacking a strong preference.

• Harvey Wallbanger: This vodka, Galliano, and orange juice cocktail is often dismissed as a novelty item. Steven Lee points out it's not particularly flavorful and is frequently ordered by patrons unsure of what else to choose, leading to a less-than-satisfying experience for both parties.

Beyond the List: The Underlying Issues

The aversion to these drinks isn't simply about the effort required to make them. It's also about professional pride. Bartenders, like any skilled artisan, want to create drinks that are balanced, flavorful, and made with quality ingredients. Serving a poorly constructed, overly-sweet cocktail feels like a compromise of their craft. The rise in cocktail culture has emphasized quality and technique; these simpler, sugary drinks feel like a step backward.

What Should You Order? Elevate Your Cocktail Game

So, what are the alternatives? The answer is simple: trust your bartender. Instead of defaulting to a pre-made sugary concoction, ask for a recommendation. Explain your preferred spirit base (gin, vodka, whiskey, etc.) and your general taste preferences (sweet, sour, dry, spicy). A good bartender will be thrilled to create a drink tailored to your palate.

Consider these alternatives:

• Classic Cocktails: A well-made Old Fashioned, Martini, Manhattan, or Negroni demonstrates sophistication and allows the bartender to showcase their skills.
• Spirit Neat or On the Rocks: Appreciating a high-quality spirit on its own is a sign of discerning taste.
• Seasonal Cocktails: Many bars offer seasonal menus featuring fresh ingredients and innovative flavor combinations.
• Ask about the Bartender's Special: Often, bartenders have a signature drink they've perfected - a great way to discover something new and support their creativity.

By venturing beyond the usual suspects and engaging with your bartender, you'll not only enjoy a better drink but also contribute to a more rewarding experience for the person behind the bar.