Ordering a cocktail might seem simple, but there’s more to it than meets the eye. Some drinks waste time. Others waste money. A few can even get you in real trouble. We asked two top NYC bartenders for the inside scoop. Here are 10 drinks they say you should probably skip—no matter how tempting they sound.
Long Island Iced Tea
This drink packs a punch—but not in a good way. It combines vodka, rum, gin, tequila, and triple sec. That’s five liquors in one glass. It tastes like tea but hits like a truck. Bartender Sean McClure warns: “Stick to one, or you’ll regret it.” This cocktail’s strength is also why it gets side-eye from bartenders. It’s seen as a “get drunk fast” move. Not exactly classy. Sure, it seems like a deal. But you’re buying chaos, not value. Skip it unless you know your limits—and don’t mind the judgmental stares.
Ramos Gin Fizz
Egg whites, cream, and citrus? Check. Nonstop shaking for 10 minutes? Also check. This drink is a full-on workout. Bartender Trevor Easton Langer says it best: “Time is money when it’s busy.” That’s especially true behind a bar. If it’s packed, don’t ask for this drink. It’s high-maintenance and holds up the line. Order it on a slow night, if at all. Otherwise, it’s a quick way to become that customer. Delicious? Yes. Practical? Not even a little.
Mojito
Craving mint, lime, and rum? Think before you order this Cuban classic. Mojitos demand fresh ingredients and delicate muddling. That means a bartender has to mash mint leaves by hand. And that takes time—especially when the bar is three rows deep. Worse, old mint can spoil and carry bacteria. Unless the bar uses mint regularly, skip it. If you’re not in Havana, it’s likely not worth the risk. A mojito done wrong tastes like swamp water.
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Frozen Drinks
They look festive. They taste like summer. But frozen cocktails are often sugar bombs in disguise. Whether it’s a daiquiri, colada, or frozen margarita, the recipe is usually 90% juice and syrup. That means loads of sugar and barely any real alcohol. The sweetness also masks how much you’re drinking. That’s how people end up overdoing it. They’re also a nightmare for bartenders without blenders. Loud, messy, and slow to make. You’ll get better results with something simpler—and less sticky.
Appletini
Unless you’re in a retro-themed bar, skip the Appletini. It screams “1999” and tastes like sour candy. Most are made with neon-green schnapps and cheap vodka. You’ll end up with a drink that tastes like a Jolly Rancher. That might be fun once. It’s not fun after two. The color? Radioactive. The flavor? Artificial. Some high-end bars reinvent this drink with fresh apple juice. But that’s rare. You’re more likely to get a sugar rush and regret. You’ve evolved. Your drinks should too.
Bloody Mary (After Brunch)
Ordering a Bloody Mary outside brunch hours is risky. Why? Most bars don’t prep for it after 2 p.m. No celery. No pickles. No tomato mix. That means you’re either getting a weak imitation—or a bartender scrambling to make it work. McClure puts it bluntly: “The mise en place isn’t even on the bar.” Translation? It’s not worth the trouble. Brunch is when this drink shines. After that, it’s just sad. If you want something savory at night, try a dirty martini instead.
New York Sour
A New York Sour looks impressive, with its red wine float on top. But it’s tricky to make—and easy to ruin. Like the Ramos gin fizz, this one’s labor-intensive. It requires perfect layering, a fruity red wine, and steady hands. If the bar is slammed, don’t even think about it. One bad pour, and your drink looks—and tastes—like a crime scene. If the bar doesn’t stock wines like Malbec or Shiraz, it won’t taste right anyway. Save it for a wine bar or cocktail lounge, not a busy dive.
“Surprise Me”
Asking the bartender to “surprise you” sounds fun—until it’s not. Good bartenders will ask what you like. But vague answers like “I don’t know” or “something strong” don’t help. You’ll end up with a drink that misses the mark. Even worse, you might annoy the staff. It slows them down when you can’t decide. If you want something off-menu, be specific. Say what spirits or flavors you enjoy. Otherwise, the surprise may not be a pleasant one.
Curdled Shots
Drinks like the Cement Mixer or Alien Brain Hemorrhage are bar jokes—not real cocktails. Just don’t. They’re made to look gross, feel gross, and be gross. And yes, they curdle in your mouth. Think warm milk meets bad decisions. McClure says they belong in college dorms—not grown-up bars. They’re also time-wasters and sanitation risks. No bartender wants to make them. No adult should order them. If your goal is shock value, maybe rethink your night out.
Flaming Shots
Fire and alcohol? Not a great combo. Flaming shots may look cool on Instagram, but they’re a safety hazard. Glass heats up. People spill. Someone always tries to drink too soon—and ends up with a burnt lip. McClure has seen it happen. He says the risks aren’t worth the flash. Most reputable bars won’t even allow fire drinks anymore. Also, you’re not impressing anyone. You’re just slowing things down and raising liability. Stick to safe, solid pours—without the fireworks.
Final Sip
Drinking at a bar should be fun, not frustrating. But your drink choice matters more than you think. Complicated orders can slow service. Trendy cocktails might taste awful. Some drinks are just plain dangerous. Bartenders aren’t trying to ruin your night. They just want to keep things moving—and make you a good drink. So be smart, be kind, and maybe skip the Long Island Iced Tea. After all, there are better ways to spend your money.
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