Drinks Bartenders Secretly Hate: Annoying Orders Explained

Everyone’s watched some poor bartender roll their eyes after a complicated cocktail order and thought, “What did that guy do wrong?” The truth is, certain drinks just push bartenders’ patience the edge. Every bar regular knows someone who triggers collective groans across the counter. But what is it exactly about these drinks that grinds the gears of the pros behind the stick?

Why Some Drinks Drive Bartenders Up the Wall

The classic line is, “You can have anything you want—just don’t make it unnecessarily complicated.” Bartenders juggle dozens of orders, not to mention rowdy crowds, clinking glasses, and ringing tabs. Throw in a drink that requires a full chemistry kit, and you’re bound to get at least a raised eyebrow. Drinks that annoy bartenders usually share some common DNA: they slow everyone down, aren’t particularly tasty, scream “Instagram flex,” or just plain show you don’t care about the craft—nor the people behind the bar. But let’s dig in on what really bugs bartenders and why it matters.

First, timing is everything. If you order a labor-intensive drink like a Ramos Gin Fizz when the bar’s three deep with thirsty people, expect some side-eye. The Ramos Gin Fizz, for instance, once made headlines as the world’s most dreaded drink among bartenders because it demands several minutes of vigorous shaking, egg whites, and careful layering. In the words of New York bartender Sam Ross:

“You see someone order two Ramos Gin Fizzes on a Saturday night and you genuinely consider a career change.”

Second, drinks that showcase a lack of respect for ingredients—or even basic cocktail knowledge—tend to put bartenders off. Ordering an expensive Scotch with Red Bull? Tacky. Asking for a fine sipping tequila in a frozen margarita? Painful. While bartenders genuinely want you to enjoy yourself, they also don’t love seeing great spirits drowned out for no reason.

Another pet peeve: drinks that play “bartender, surprise me” without a hint of direction. Maybe you love bourbon and chocolate, or you can’t stomach anything too bitter. Cool—say that. If you just ask for “something good” mid-rush, you’re putting the pressure and risk on the bartender, but you might not even like what turns up. That’s not fun for either side.

Top Drinks and Orders That Get on Bartenders' Nerves

Let’s cut to the chase. Here are the drinks and ordering styles that crop up whenever bartenders swap war stories:

• Drinks bartenders hate order: The Long Island Iced Tea. It’s a disaster waiting to happen, especially if it comes from a Friday-night college crowd. The “everything but the kitchen sink” drink means sour mix, vodka, gin, tequila, rum, triple sec, cola—and almost always gets requested exactly when the bar’s busiest. Not only does it take longer to build, but it’s a notorious order for people who just want to get trashed fast.
• Anything frozen out of season or at a bar with zero proper equipment. If you order a frozen daiquiri at a dive bar that doesn’t have a blender, you’ll draw groans and a confused look.
• Labor-heavy classics like Mojitos, Caipirinhas, and fresh-ingredient Old Fashioneds. These all demand muddling or perfect dilution, and speed really matters on a packed night. The Mojito’s tons of muddled mint, fresh citrus, and delicate balancing. One or two, no issue. Fifteen at once? Night ruined for everyone in line.
• Complicated customizations with no warning. Hate sugar? Love them super-dry with a twist? Cool. But don’t wait to specify until after the shaking starts. Bartenders can adjust, just help them out early.
• Obscure, half-remembered drinks: “Can you make a Blue Whale? I had it once in college, it’s, uh, blue, and I think it had coconut?” This kills the tempo of service, requires a smartphone search or a guessing game, and rarely ends well.
• Requests that waste great liquor. Like, “I’ll have your fanciest Cognac, fill the glass with ginger ale, please.” Brutal.
• The midnight espresso martini blitz. Sure, everyone loves them. But they take four steps, involve coffee, and never come one at a time. Suddenly there’s ten tickets, every one a double shake with sugar, liqueur, and beans to garnish. Welcome to drink purgatory.
• The dreaded “Surprise me.” Without even a flavor clue, it’s a guessing game with no prize.

One thing stands out: context matters as much as the order itself. Bartenders love elaborate drinks in the right environment—a quiet weekday, or the kind of cocktail bar built for showstoppers. But in a corner pub with only one bartender on deck, it’s a different story.

And let’s talk attitude for a second. People who snap, wave money, or act like the only person who matters? Doesn’t matter what the drink order is—this will put you on every bartender’s naughty list.

For those who geek out on specifics: classic survey data collected by Liquor.com in 2024 had the Mojito, Ramos Gin Fizz, and Long Island Iced Tea as the top three requests bartenders grumble about most in the U.S.

How to Be the Bar Guest Bartenders Love

Good news: You don’t have to give up your favorite drinks or stick to boring orders. Want to avoid being “that guy” and have bartenders actually enjoy serving you? It’s not rocket science, but here’s what helps:

• Pick signature drinks that match your environment. If a bar is decked out for vermouth and bitters, enjoy it! If they’re slinging beers while the jukebox screams, maybe avoid the ten-ingredient tiki special.
• If you want something unusual, ask first. A simple “Hey, do you guys have the ingredients or time for a Ramos Gin Fizz right now?” earns instant respect and usually a laugh.
• Customize with care. Clear requests up front save everyone headaches down the line. Example: “Could I get a mojito, but no sugar, and light on the mint, please?” Golden.
• Don’t drown great drinks with mixers unless that’s truly how you love them. On the fence? Try a taste neat before mixing.
• Be willing to learn. Bartenders are happy to recommend a flavor twist or alternative to an annoying order if you ask open-mindedly. Some of the best drinks I’ve had started with, “I like X, what do you recommend?”
• Patience goes a long way. Even on a packed shift, a smile and a “thanks, no rush” buy you goodwill that lasts the night.
• Tipping. Yeah, it’s not technically part of the drink order, but don’t forget it. Tips keep the gears greased and ensure your next tricky order arrives with a smile.

Remember: the drinks bartenders hate are rarely about what’s in the glass, but about the story that goes with each order. It’s about the crowd, the mood, the bar’s setup, and respect for the people shaking, stirring, and serving. Show a little courtesy, stay aware, and you’ll never feel those icy stares from behind the counter. Knowledge—and kindness—are the real secret ingredients for a perfect night at the bar.