12 Drink Orders That Make Bartenders Roll Their Eyes

I’ve had my fair share of bartending jobs over the years, and I can say firsthand there are drink orders we definitely roll our eyes at. Whether it’s because of the complex ingredients, time-consuming preparation, or just the sheer mess they create, certain cocktails are notorious for being a pain to make.

From the labor-intensive Ramos Gin Fizz to the steady-handed layered shots, we’ve compiled a list of 12 drinks that bartenders secretly hate making. The next time you slide up to the bar, you might want to think twice before ordering one of these.

Long Island Ice Tea

Long Island Iced Teas are annoying to make because they require a mix of multiple spirits — vodka, gin, rum, tequila, and triple sec — plus sour mix and cola.

Bartenders have to measure and pour all these ingredients, which takes time, especially during a busy shift. The high alcohol content also makes it easy for customers to overdo it, leading to a potentially messy night!

Sangria

Sangrias require a lot of prep work, including chopping fresh fruits and measuring multiple ingredients like wine, brandy, and fruit juice.

A proper Sangria should have time to sit and meld flavors, so if I’m making it on the go it’s not going to taste that great. Garnishing each glass with fresh fruit can be so time-consuming; are you sure you don’t just want a glass of plain old vino instead?

Layered Shots

You better hope your bartender has a steady hand for any fancy layered shots. The process is time-consuming, as each layer must be carefully poured over the back of a spoon to prevent mixing.

Making these shots during a busy shift can slow down service, especially when customers order multiple rounds, turning them into a tedious task that no one wants to do!

Strawberry Daiquiris

Strawberry daiquiris are just a pain in general! They require more time and effort than other cocktails. You have to blend fresh strawberries, and if you run out it’s a trip back to the kitchen fridge to hunt them down.

They are also messy and slow down service, plus the blender needs to be cleaned after each use, adding to the hassle.

Espresso Martini

Don’t expect a good espresso martini from a bar that doesn’t make good espresso! You need fresh brewed beans to make the perfect cocktail.

This drink also needs to be shaken vigorously to achieve the signature frothy top, which is labor-intensive, especially if you have a packed bar! The combination of coffee and alcohol makes for a high-maintenance drink that requires extra cleanup.

Mojito

Muddling mint leaves and lime wedges requires effort to extract the right flavors, and it can be messy. There are also lots of ingredients to balance out: rum, lime juice, sugar, and soda water, which can be time-consuming.

The fresh mint also never stays fresh that long which results in having to run back to the kitchen fridge for fresh leaves. Also, mojitos are a summer cocktail; there’s no need to order them all year long!

Pina Coladas

Leave the Piña Coladas for your next resort destination! They require blending, which is noisy and takes time, slowing down service. The ingredients — coconut cream, pineapple juice, and rum — need to be perfectly balanced and often require garnishes like pineapple slices or cherries.

In addition, blenders need frequent cleaning, which adds to the workload. All of this makes them a hassle, especially during a busy shift!

Lemon Drops

Lemon shots are a sticky mess! They leave the bar sticky and require extra cleanup, especially when serving large crowds.

Each one involves cutting fresh lemon wedges, coating them in sugar, or worse having to add a sugar rim to all the shot glasses. It takes way more work to make these than the two seconds it takes to knock them back.

Bloody Mary

Bloody Marys has so many different ingredients and garnishes, like tomato juice, vodka, hot sauce, Worcestershire sauce, and a range of spices.

Some bars go overboard with garnishes, creating works of art—who has time for that? Plus, everyone has their own preference for spice levels, turning each drink into a customized, time-consuming order.

Whiskey Sour

A proper Whiskey Sour includes fresh lemon juice, simple syrup, and an egg white. What bartender has time to froth up the perfect egg white while serving a busy bar?

There’s shaking, straining, and attention to detail with this drink which takes time. The extra effort often doesn’t match the quick turnaround bartenders prefer.

Spanish Coffee

Spanish Coffees are annoying for bartenders to make because they involve multiple steps and require precision. A true Spanish coffee starts with lighting rum on fire to caramelize the sugar rim, a risky process that takes time and skill.

After that, you must carefully layer coffee, liquor, and whipped cream. The whole process is time-consuming and requires attention to detail, which can be frustrating during a busy shift when quick service is essential.

Ramos Gin Fizz

Ramos Gin Fizz is a bartender’s nightmare because it demands a long, vigorous shake — sometimes up to several minutes — to achieve the creamy, frothy texture.

The cocktail’s complex recipe includes gin, lemon juice, lime juice, egg white, cream, sugar, orange flower water, and soda, yeah, that’s a mouthful!

This meticulous process takes valuable time and effort, especially during a busy shift, slowing down service and frustrating bartenders who have other orders to attend to.