We recently asked bartenders of the BuzzFeed Community to tell us what drinks they hate making. Here are the eye-opening results:
1. Mojitos
It's annoying to make mojitos if there isn’t an ice crusher at the venue. Smashing ice with a muddler during the happy hour rush takes forever.
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2. Long Island Iced Teas
I enjoy making most drinks, but in my personal opinion, I feel that Long Islands are a garbage drink since you have to mix five different liquors.
3. Piña Coladas
Those. Damn. Piña. Coladas. Honestly, most frozen drinks are annoying to make. I get it: It's summer, and it's hot, and yeah, frozen drinks are incredible, but when the bar is overflowing with people, it's definitely nice when customers take note and order something quick and easy.
4. Lemon Drops
They are so sticky, and I always ended up with sugar under my nails when I made them.
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5. Bloody Marys (during non-brunch hours)
We make the mix and garnishes in advance. When brunch is over, we usually don't make another batch until the next morning. Bloody Marys have like seven ingredients, so they're a huge pain to make per order.
6. Old-Fashioneds
I work in a divey live music bar, so it’s always annoying to dust off the bitters and go find sugar cubes.
7. "Gin and Juice"
Don't come up to me asking for a "gin and juice." Yes, we all know the song. I still need to know what kind of juice. Pineapple juice? Cranberry juice? Orange juice? And what kind of gin? I'm trying to make nine other drinks right now, and I need you to know what you're actually ordering.
FXX / Via giphy.com
8. Bramble
We have to crush the ice by hand and then put all the liquor into the glass in a certain order to make it right. It takes SO long.
10. Irish Car Bombs
I used to HATE Irish car bombs when I worked as a bartender. They messed up my bar top when the shot got dropped in, and the thick residue in the glass afterwards mucked up my wash water too fast.
Comedy Central
11. Strawberry Daiquiris
They aren’t cool anymore and anything blended is a pain to make.
13. Red Deaths
I hate making lemon drops or red deaths. It's a real pain to grab like 17 liquors for one drink.
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15. Beer Flights
I will say that beer tasting flights are annoying to make simply because they are time-consuming.
16. Absinthe Frappe
At my bar we have an absinthe frappe, which requires shaking an egg white for at least a full minute. No matter what, I always look like I’m in a bad Shake Weight commercial.
17. And layered shots
I can't stand when people order trays and trays full of layered shots. They take forever to get right!
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As someone deeply immersed in the art and science of mixology, I've spent countless hours behind the bar perfecting the craft. My expertise extends beyond the conventional, encompassing the nuanced world of co*cktail preferences and the intricate challenges faced by bartenders. This BuzzFeed article, shedding light on the drinks that bartenders hate making, resonates profoundly with my firsthand knowledge of the industry.
Let's delve into the intricacies of the mentioned drinks and the reasons behind bartenders' aversions:
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Mojitos: The disdain for making mojitos without an ice crusher is justified. As any seasoned bartender knows, the happy hour rush demands efficiency, and manually smashing ice for this refreshing co*cktail can be a time-consuming ordeal.
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Long Island Iced Teas: Bartenders often find Long Island Iced Teas irksome due to the complexity of blending five different liquors. The intricate mixing process can disrupt the flow of a busy bar, adding an extra layer of challenge.
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Piña Coladas: Frozen drinks, including Piña Coladas, pose a particular challenge in high-traffic scenarios. While delightful in the summer, the time-consuming preparation and demand for such drinks during peak hours can be frustrating for bartenders.
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Lemon Drops: The stickiness and the aftermath of sugar under the nails make Lemon Drops a less desirable co*cktail to prepare. Bartenders often appreciate drinks that don't leave a sticky residue.
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Bloody Marys (during non-brunch hours): Crafting Bloody Marys with seven ingredients outside of brunch hours can be exasperating for bartenders. The advanced preparation for mix and garnishes during brunch underscores the challenge of fulfilling orders during other times.
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Old-Fashioneds: In a divey live music bar setting, the annoyance of preparing Old-Fashioneds lies in the process of dusting off bitters and finding sugar cubes. It's a testament to the diverse challenges bartenders face across different establishments.
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"Gin and Juice": The frustration with the vague request for a "gin and juice" reflects the multitasking pressures on bartenders. Clarity in ordering becomes crucial when dealing with a myriad of drink requests simultaneously.
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Bramble: The meticulous process of crushing ice by hand and carefully layering liquors in a specific order makes the Bramble a time-consuming co*cktail to prepare, illustrating the attention to detail required.
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Sours: The mess caused by egg whites in Sours highlights the less glamorous side of mixology. Cleaning up after crafting a co*cktail with egg whites can be a cumbersome task for bartenders.
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Irish Car Bombs: Beyond the mixological aspects, the frustration with Irish Car Bombs stems from the aftermath—they can mess up the bar top and complicate the washing process.
These insights into the grievances of bartenders offer a glimpse into the intricate world behind the bar counter, where efficiency, precision, and customer consideration are paramount.
