10 Popular Cocktails That Bartenders Secretly Hate Making

Walk into any bar, and the menu is filled with crowd-pleasers that look great on Instagram and go down easily on a Friday night. But behind the bar, some drinks spark silent groans. While bartenders pride themselves on crafting quality cocktails, a few orders are known to be time-consuming, annoying, or just plain impractical during a busy shift. These cocktails bartenders hate aren’t necessarily bad drinks—they’re just the ones that can throw off a rhythm and test even the most seasoned pro’s patience. So if you’ve ever seen your bartender’s smile fade as you ordered, this might be why.

1. Mojito

The mojito is refreshing and tropical, but also a minty nightmare. Bartenders have to muddle fresh mint leaves, squeeze lime juice, add sugar, and layer soda water, all while trying not to bruise the mint or make it taste bitter. It’s not the hardest cocktail to make, but it’s incredibly time-consuming. During a rush, it can clog the drink line and frustrate everyone behind the bar. Many bartenders secretly wish you’d opt for a daiquiri instead.

2. Bloody Mary

This brunch staple is packed with flavor and ingredients. From Worcestershire sauce and horseradish to celery, olives, and bacon, building a Bloody Mary is like assembling a salad in a glass. Every bar has its own version, and some involve complicated garnishes or house-made mixes. Plus, it’s rarely ordered in isolation—people want them in rounds. It’s one of those cocktails bartenders hate that turns drink service into a kitchen shift.

3. Ramos Gin Fizz

If you order this, expect either a raised eyebrow or a long wait. The Ramos Gin Fizz requires a vigorous shake, sometimes for several minutes, to create its signature frothy top. Traditionally, it’s made with gin, citrus, egg white, cream, orange flower water, and sugar. It’s a test of endurance, not just a drink order. In a packed bar, this one can grind the entire flow to a halt.

4. Lemon Drop Martini

It may sound simple, but this cocktail is deceptively tricky. It involves fresh lemon juice, simple syrup, vodka, and a sugar-rimmed glass—each step taking longer than it should when a dozen people are waiting. The sugar rim is messy and easily ruined by improper pouring or handling. On top of that, the flavor is often polarizing, making it one of those cocktails bartenders hate for the effort-to-payoff ratio. Most bartenders would rather mix you a vodka sour.

5. Frozen Margaritas

Unless you’re at a beach bar with a dedicated machine, frozen margaritas can be a hassle. Blenders are loud, slow, and often shared with the kitchen, and frozen ingredients tend to make a mess. Cleaning the blender after each use is a must—and a time-waster. Plus, the demand for customization (“No salt, extra sweet, add strawberries”) makes it harder. Bartenders prefer shaking a classic margarita over firing up the blender any day.

6. Old Fashioned (During a Rush)

This beloved whiskey drink is a bartender’s favorite—just not during a Saturday night rush. Muddling sugar or using syrups, carefully adding bitters, and garnishing with orange and cherry is an art. But when someone orders five of them in a packed room, it becomes a burden. It’s not a cocktail to rush through, and most bartenders hate having to. If you want one, try ordering it before things get chaotic.

7. Dirty Martini with “Just a Little” Olive Juice

Martinis are already a balancing act, but requests like “extra dirty but not too dirty” confuse even experienced mixologists. What does “a little” olive juice mean? It’s different for everyone. The guesswork leads to returned drinks, which no bartender enjoys. These cocktails bartenders hate that highlight how unclear orders can slow everything down and cause awkward do-overs.

8. Long Island Iced Tea

Five spirits, one sour mix, and a splash of cola—this infamous drink is a bartender’s endurance test. It’s not complicated, but it involves grabbing a lot of bottles, measuring fast, and dealing with guests who often want more than one. Worse, it’s notorious for being ordered by people looking to “get drunk fast,” which can lead to rowdy behavior. It’s functional, not fun, for anyone making it.

9. Whiskey Sour (With Egg White)

The classic whiskey sour with egg white is delicious—but not when it’s ordered in the middle of a crowd. It requires a dry shake (no ice) to foam the egg, then a second shake with ice, which doubles the prep time. Plus, some guests get squeamish about raw egg, creating awkward conversations. Bartenders don’t mind making one, but six of them on a Friday night? That’s a problem.

10. Anything “Off-Menu” or Made From a TikTok Trend

When a guest pulls out their phone and asks for a “Gummy Bear Vodka Shooter” or a three-layer color-changing cocktail, it throws off the flow. These trendy drinks often require special ingredients that the bar doesn’t stock, or involve techniques bartenders aren’t prepared for in a crowded setting. Creativity is welcome—just maybe not during peak hours. These kinds of drinks top the list of cocktails bartenders hate because they demand a lot with little reward.

Bartenders Love to Mix—But Timing Is Everything

Bartenders enjoy crafting good drinks. The problem isn’t the cocktail itself—it’s when, how, and how many are ordered. The next time you hit the bar, consider the moment. Is it slammed? Is there a line? Being a thoughtful drinker can make the difference between a great cocktail and a frustrated bartender.

Have you ever ordered one of these and seen your bartender wince? Or are you guilty of a complicated off-menu request? Share your drink-ordering tales in the comments!

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