1. Long Island Iced Tea
According to Sean McClure, who serves as the beverage director for the Ivory Peacock in New York City, “This is a drink that has a bad reputation because of its strength.” And you can’t deny it. It may seem like a good idea to combine vodka, rum, gin, tequila, and triple sec into a single drink when you’re trying to get the most value for your money, but in reality, this combination contains far too much alcohol for a single beverage to contain. If you persist on ordering it, though, McClure recommends that you only acquire one of them since, if you get more than that, “you’ll end up in trouble.”
2. Ramos Gin Fizz
Although Trevor Easton Langer, the head bartender at Bar Calico in New York City, agrees that “it’s your money, do what you want with it,” he also points out that customers “should be situationally aware” and that a labor-intensive beverage, such as the Ramos gin fizz, which requires egg whites and a lot of shaking, can “slow down the entire service.” Go for it if it’s a night with little activity, but remember that “when it’s busy, time is money.”
On the table of the sidewalk cafe are two glasses of mojito.
This one comes with a few of important disclaimers. Order a mojito while you’re in Cuba, since that’s where the cocktail was first created. In the event if the bar possesses all of the essential equipment and routinely uses fresh mint, then the answer is yes, unequivocally. In any other case, the essential herb that is necessary for this cocktail has a short shelf life and, after it has gone bad, can carry bacteria. And, just like the Ramos gin fizz, it is a time-consuming cocktail that involves muddling, so if you want something served quickly, keep that in mind as well.
4. Frozen Drinks
Frozen daiquiris, coladas, and other drinks of a similar nature are typically loaded with a variety of juices and mixers, despite the fact that they are delightful and refreshing on a hot day or appear to be the ideal choice while you are lying on the beach. These chilly cocktails aren’t the best choice if you’re attempting to reduce the amount of sugar you consume. In addition, the overwhelming sweetness has a tendency to cover up the flavor of the alcohol, which means that you can end up drinking more than you had planned.
5. An appletini with a twist
At a cocktail party held on the porch, a wicker table features an apple martini complete with garnishes.
IMAGE COURTESY OF ROBERT M. PEACOCK/GETTY IMAGES
Since we are no longer living in the 1990s, our beverages should not have the flavor of a Jolly Rancher candy or the appearance of a radioactive material. Let’s be honest about this. It’s time to put these things in the past, unless you’re at a classy bar where the Appletini is made with fresh Granny Smith apples.
6. Bloody Mary
Although some bars have adapted this brunch classic into an evening cocktail, the vast majority of establishments have not yet done so. If you place your order for this dish outside of brunch hours, the mise en place is probably not even on the bar, according to McClure. If you don’t see bloody mary listed on the menu, you shouldn’t order one at any other time of day. If you do, you’ll probably get a cocktail with a terrible pre-made mix or a very irritated bartender. Avoid ordering bloody marys at other times.
7. New York Sour
In the same vein as the Ramos gin fizz, the New York sour is a tedious cocktail that should be avoided when the bar is busy since it takes a long time to prepare. The cocktail is finished off with a red wine float, which, if not poured correctly, can turn into a complete and utter catastrophe. It also calls for a fruity red wine, such as a shiraz or a malbec, and if the bartender doesn’t have the appropriate wine on hand, the drink won’t taste the way it was intended to taste.
8. A “Surprise”
If you ask a skilled bartender to “surprise” you, they will follow up with questions about the kind of spirits and flavor profiles that you prefer to drink. This is standard practice. It would be wonderful if you could articulate exactly what it is that you enjoy drinking. If that’s not the case, you can’t expect them to read your mind.
9. Curdled Shots
If you’re at a bar and you’re considering ordering something called a “cement mixer” or a “alien brain hemorrhage,” simply don’t. McClure admonishes, “They are just gross and belong in a college dorm,” in reference to the items. (In addition to this, their consistency is really terrible.) Pranks are best left at home, regardless of whether you’re visiting a well-known dive pub or a well regarded cocktail establishment.
10. Flaming Shots
In this day and age of Instagram, fire undoubtedly has an impressive wow factor, but it also poses a risk. McClure will be the first to acknowledge that the visual effects of flames in cocktails are quite nice, but he has also witnessed people burning themselves on shot glasses because the heat is inevitably absorbed by the glass. Stay away from it.