Posts tagged ‘drinking’
Being in the hospitality industry, bartenders donâ€™t like to grumble. But there are certain drinks they hate to make.
The primary reason a particular cocktail earns bartendersâ€™ ire is the time it takes to make. On a busy night, with patrons three-deep, most bar professionals donâ€™t want to spend five minutes muddling mint leaves.
Other dreaded orders are popular drinks that have no accepted, consistent recipe; the martini is a classic example. These invite the customer to say the drink was made incorrectly, no matter how it was mixed.
It is not always the drink itself the bartender hates; sometimes itâ€™s the timing. Even the most simple shaken cocktail is a hassle during Friday-night rush hour.
But some drinks are the bane of bartenders at any time of day. Here are five examples.
The Lemon Drop. This very common cocktail can come as a shot or in a martini glass. Itâ€™s a combination of vodka (commonly citron-flavored), fresh-squeezed lemon juice and sugar that threatens to leave you with a hangover.
People love Lemon Drops because theyâ€™re fruity, sweet and often come in a glass rimmed with sugar. However, this drink is time-consuming to make and leaves the bartender with sticky hands.
Paschal Smith, bartender at the Bitter End in
If the bar is busy and you crave that citrus flavor, consider having a Kamikaze, which doesnâ€™t include that bothersome sugar.
Bartender Eric Berchtold of the Cinch in
Some insist on bourbon, others on Canadian whiskey or rye. Some people want cherry juice or Cointreau added.
Berchtold has had patrons order the drink because it makes them seem debonair, yet when it arrives, they decide they donâ€™t like the taste of bitters.
When ordering a
The Cosmopolitan. The popular Cosmopolitan carries the same pitfalls as the
While fresh lime juice is usually preferred, some people insist on Roseâ€™s Lime Juice. Others want sweet and sour mix added to sweeten the cocktail and give it a pinker hue. Sometimes Cointreau, a more expensive orange liqueur, is substituted for triple sec.
Without specific instructions, every bartender makes Cosmos differently. If you want it made your way, you have to specify.
The Mojito. Mojitos are delicious â€” theyâ€™re minty and fresh, and they provide a strong buzz.
But, to most bartenders, the Mojito is the quintessential â€śit takes too long to makeâ€ť drink.
The Mojito embodies every reason a bartender hates to make a cocktail. First of all, it requires fresh mint, which must be muddled â€” mashed with a special tool to release its flavors. This alone takes a few minutes.
Sugar and fresh lime juice â€” two sticky ingredients many bartenders dislike â€” are added, along with rum and soda water.
To top it off, Mojitos must be shaken.
Bartender Noah Esperas of le Duplex in
He warns, â€śHonestly, if I am slammed at
Specialties of another bar. Just because you had a Lavender Martini at the Redwood Room in
The Bitter Endâ€™s Smith says, â€śI hate making stuff Iâ€™ve never heard of, which are most drinks these days.â€ť
If you must have a designer drink, youâ€™re going to have to know the recipe yourself. It wonâ€™t help to bark a crazy name at the bartender and then get upset when sheâ€™s never heard of it.
That said, most bartenders like to experiment. Pick a time when the bar isnâ€™t busy, describe the drink you had, be willing to pay for whatever the bartender concocts, and you just might re-create your vacation drinking experience.
Finally, a nice tip can turn any of these cocktails into a drink your bartender loves to make.
Source - Bartender’s Most Hated Drinks