Bartenders Share 9 Drinks That They Hate Making

Bartenders are the unsung heroes behind the bar, mixing up everything from quick beers to complex cocktails. While they’re trained to serve any drink with a smile, there are certain cocktails that make even the most experienced bartenders sigh in frustration.

From messy ingredients and complicated techniques to time-consuming preparation, some drinks are simply a hassle to make—especially when the bar is packed. In this article, we dive into the top 9 drinks that bartenders say they hate making. Whether it’s the sticky mess of a Pina Colada or the endless garnishes in a Bloody Mary, these orders are more of a burden than a breeze.

Understanding what goes on behind the bar can help you become a more thoughtful customer—and maybe even earn you quicker service. So, before you order that fancy cocktail, see if it made the list of bartender pet peeves. You might just reconsider your go-to drink.

1. Mojito

The mojito, though refreshing and popular, is often a bartender’s nightmare. This Cuban cocktail involves muddling fresh mint leaves, adding lime juice, simple syrup, rum, and soda water, then garnishing with more mint and lime. While the ingredients are simple, the process is time-consuming.

Muddling mint properly without turning it bitter is a delicate task. During a busy night, making mojitos can slow down service significantly, especially when multiple customers order them in a row. The sticky muddler and mint leaves also clog bar sinks and strainers, making cleanup tedious.

Many bartenders report that patrons ordering mojitos often don’t realize the extra effort involved and tend to order them in large groups. This drink also requires fresh ingredients, which may not always be in stock or in good condition, making it even more frustrating to prepare under pressure.

2. Bloody Mary

The Bloody Mary is one of the most elaborate cocktails to make, particularly because of its wide array of ingredients and garnishes. It includes vodka, tomato juice, Worcestershire sauce, hot sauce, lemon juice, horseradish, celery salt, and black pepper.

Then come the garnishes—often olives, celery, pickles, bacon, or even shrimp. Bartenders dislike it mainly because it feels more like assembling a meal than crafting a cocktail. It’s most often ordered during brunch, a time when bars are short-staffed or recovering from a busy night.

The need to balance savory, spicy, and sour flavors adds another layer of complexity. Plus, the ingredients are rarely used in other drinks, so bartenders must restock and prep specifically for Bloody Marys. The result is a time-consuming beverage that interrupts a bartender’s flow, especially when other simpler orders could be handled more quickly.

3. Frozen Margaritas

Frozen margaritas may scream summer fun, but for bartenders, they’re often a dreaded order. Unlike the classic shaken margarita, the frozen version requires a blender, which is noisy, messy, and prone to malfunction during high-volume service.

The blending process slows down the pace of service, especially if multiple flavors or variations are requested. Cleaning the blender between different flavors to avoid cross-contamination is another added hassle. Some bars use slushy machines, but they still require maintenance and frequently run empty during busy times.

Another issue is portion control—frozen drinks often lead to over-pouring or inconsistent strength, which can be problematic for both quality and cost control. Lastly, bartenders find that frozen drinks are often ordered in batches, creating a long queue and overwhelming the blender, making these drinks both a physical and logistical burden.

4. Long Island Iced Tea

The Long Island Iced Tea is infamous for its strong alcohol content and misleadingly innocent taste. It combines vodka, gin, tequila, rum, triple sec, sour mix, and cola—making it one of the most alcohol-dense drinks ordered at a bar.

Bartenders dislike it because it requires reaching for multiple bottles in quick succession, slowing down service during peak hours. It also attracts customers looking to get drunk quickly, often resulting in poor behavior or excessive drinking. The Long Island has little room for creative expression, which many bartenders value in their craft. Instead, it’s a mechanical and uninspired task.

On top of that, the drink can mask the taste of alcohol so well that it leads to overconsumption, creating further challenges for staff managing the bar environment. For many in the service industry, the Long Island Iced Tea symbolizes volume over quality, which is why it’s widely disliked.

5. Pina Colada

The Pina Colada is a creamy, tropical drink that’s beloved by beachgoers but dreaded by bartenders. Its blend of rum, coconut cream, pineapple juice, and crushed ice must be thoroughly blended to achieve the right texture. Like frozen margaritas, it requires a blender, which slows down service and demands constant cleaning.

The sticky nature of the ingredients, especially coconut cream, makes the equipment hard to clean and prone to clogging. Additionally, the drink can be overly sweet and heavy, which many bartenders feel contradicts the current trend of more refined and balanced cocktails.

It’s also not easy to make in large quantities unless pre-batched, which rarely happens in high-end or craft bars. Patrons also tend to request special garnishes like umbrellas, pineapple wedges, or cherries, adding to the time it takes to serve a single drink. Overall, the Pina Colada’s complexity and messiness make it a bartender’s least favorite.

6. Espresso Martini

Although trendy and delicious, the espresso martini is a challenging drink that many bartenders dislike making, especially in high-volume bars. The cocktail requires freshly brewed espresso, vodka, coffee liqueur, and sometimes a sugar syrup.

The biggest issue is the need for actual espresso—either from a coffee machine or a fresh shot—which can take several minutes and interrupts the normal rhythm of a cocktail station. It also introduces another layer of equipment maintenance, especially when bars are not set up for coffee service.

Furthermore, the combination of alcohol and caffeine can make for jittery and overly energetic patrons, which can sometimes lead to rowdy behavior. The espresso martini also demands a well-executed foam top for the classic three-coffee-bean garnish, requiring precise shaking and pouring techniques. For bartenders, the drink is a test of multitasking and precision at the most inconvenient times.

7. Old Fashioned (When Made Improperly)

The Old Fashioned is a classic and respected cocktail, but many bartenders express frustration when customers request unnecessary modifications or expect a flashy presentation. Traditionally made with whiskey, sugar, bitters, and a twist of citrus, it’s a simple drink that relies on quality ingredients and proper technique.

However, customers often ask for muddled fruit, excessive syrup, or even soda water—altering the original profile completely. These requests not only take more time but also undermine the bartender’s craft. Another frustration is the amount of stirring needed to properly dilute the drink without overdoing it. During a busy night, this process can slow down service considerably.

Additionally, many patrons assume it’s a quick pour, not realizing the balance and precision required to make it well. This leads to misunderstandings and complaints, making it a love-hate relationship for bartenders who care deeply about the quality of their cocktails.

8. Milk-Based Cocktails (e.g., White Russian)

Milk-based cocktails like the White Russian, which contains vodka, coffee liqueur, and cream or milk, are messy, sticky, and difficult to work with. Bartenders generally dislike these drinks because dairy curdles easily, especially when mixed with acidic ingredients or if it’s been sitting too long.

Cleaning up after milk-based drinks is a nightmare, as shakers and tools must be washed thoroughly to avoid sour smells or cross-contamination with other cocktails. Additionally, dairy leaves a film on glassware and bar equipment, requiring more frequent deep cleaning. These drinks are also temperature-sensitive, often needing specific handling to maintain a pleasant texture and avoid separation.

Milk-based cocktails tend to linger in bar drains and can make the entire workstation smell unpleasant over time. Most bartenders prefer to steer clear of dairy-heavy drinks, especially when other orders could be completed more quickly and with less cleanup involved.

9. Custom or “Surprise Me” Orders

While some bartenders enjoy showcasing their creativity, many find “Surprise me” or custom drink orders frustrating—especially during busy nights. When customers don’t specify their preferences (spirit base, sweetness, flavor profile), bartenders are left guessing.

This not only slows down the pace but also runs the risk of the customer disliking the drink, leading to wasted time and ingredients. The expectation of a perfectly tailored surprise drink puts unnecessary pressure on bartenders, who are juggling multiple orders at once.

It’s even worse when patrons reject the drink or demand changes without providing any direction. Moreover, some guests ask for off-menu items they saw online or on social media, which might require obscure ingredients not available at the bar. These vague or overly demanding orders disrupt workflow and can frustrate even the most patient service professionals. Clear communication and simple requests are always appreciated by busy bartenders.

Bottom Line

While every bartender strives to please their customers, some drinks are just more trouble than they’re worth. Whether it’s due to complicated recipes, high-maintenance ingredients, or excessive cleanup, these 9 cocktails often interrupt the flow of service and test a bartender’s patience.

The next time you’re at a crowded bar, keep these challenges in mind and consider choosing a simpler, faster option. You’ll likely get your drink quicker—and earn a bit of silent gratitude from your bartender. Remember, the best bar experience happens when both customers and staff are in sync.

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