As inflation drives up alcohol prices, making the wrong drink order at a bar can be a costly mistake.
In a busy bar, ordering certain drinks can result in eye rolls from bartenders and long wait times.
And now bartenders and mixologists have revealed the drinks they’d avoid ordering during peak hours.
Long Island Iced Teas
Jamie Robinson, former bartender and current assistant food and beverage manager at Outrigger Reef Waikiki Beach Resort, advised against ordering a Long Island Iced Tea.
The drink requires too many ingredients, including multiple types of alcohol that she personally would never mix.
“You’re likely only going to order one or two unless you plan on ending up on the floor at some point during the evening,” Robinson told Business Insider.
Mojitos
Mojitos, typically featuring hand-muddled limes and mint, are labor-intensive drinks.
While delicious, they are best saved for a less crowded day at the bar.
Robinson noted that mojitos take time and effort to prepare properly, making them impractical during busy hours.
White Russian
White Russians require heavy cream, which isn’t typically kept on hand behind the bar.
Robinson advised against ordering this drink during peak times to save bartenders the trouble of checking for cream in the back and to avoid mixing dairy with other drinks.
Spicy Margarita
Zulay Duran, executive bartender at Taste My Aruba, said making a spicy margarita complicated.
This drink requires careful execution, which is not feasible for most bartenders on a busy night.
Duran suggested opting for a glass of wine instead.
Bloody Marys
According to Aliz Meszasi, bar manager at The Fed at The Langham in Boston, Bloody Marys are not suitable for a night out.
The combination of vodka and tomato juice is better suited for brunch, as finding all the necessary ingredients and garnishes during a busy night can be challenging.
Drinks with Egg Whites
Cocktails like gin fizzes and amaretto sours that call for egg whites to produce a nice foam are labor-intensive.
Nick Jackson, head bartender at The Rum House, pointed out that the Ramos gin fizz, in particular, requires several minutes of shaking, making it difficult to prepare in a crowded bar.
Piña Colada
Unless you’re at the beach, Zach Pace, chief operating officer and beverage expert at Ten Rooms, advised against ordering a piña colada.
Firing up a blender during a busy service is impractical and disruptive.
Espresso Martinis
Meszasi recommended avoiding Irish coffee, which can be time-consuming to prepare.
The same goes for espresso martinis, according to Vinny Spatafore, bartender and beverage operations manager at Blue Bridge Hospitality.
The strong espresso smell requires extra care in cleaning the shaker, adding to the time it takes to serve the drink.
Layered Shots
Sunshine Foss, founder and CEO of boutique liquor store Happy Cork, suggested sticking to simple vodka shots on busy evenings.
Layered shots, which require multiple liqueurs or spirits, are a hassle to prepare properly and add unnecessary pressure on bartenders.
Custom Creations
Joshua Lucas, mixologist at Kiki’s in La Quinta, California, advised against ordering custom cocktails during peak hours.
Intricate orders can be frustrating and time-consuming for bartenders.
Instead, he recommended being specific but concise with drink orders.
“Be specific but not a poet,” he said.
