It just gums up the works when you are busy, you know?"
“The vodka does nothing to enhance the ginger beer other than add alcohol,” he said.
“Bartenders hate making pina coladas,” he explains.
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“Too sweet and typically reserved for tourists.
God forbid you want one frozen in a blender.
You better hope they don’t throw it at you!”
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However, he notes, “I love pina coladas!”
Ramos Gin Fizz
This drink came up a lot when we spoke with bartenders.
It’s definitely a time-consuming, albeit delicious choice.
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The reason this cocktail is the bane of any busy bartender’s existence is simply time.
This includes around 8 minutes of dry shaking.
No one has time for that.
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Instead, try a sour, saysAlex BarbatsisofThe Whistler in Chicago.
Both use egg white which creates that creamy texture but has great depth of flavor."
I’ll make them with a smile, but I prefer cocktails I can stand behind 100%.
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The DVM will never be it."
He explains, “it’s almost impossible to make it actually really good following the standard recipe.
“But the flavors make it well worth it!”
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Chocolate Martini
Sweet drinks aren’t a favorite forCarolina Gonzalez, Beverage Manager/Mixologist forWoodWindin Chicago.
“As a beverage director, there aren’t many cocktails that I do not like to make.
However, if I was forced to choose one, I would have to choose the chocolate martini.
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There’s something about the high sugar content that I dislike creating for my guests.
After thinking about it, my least favorite request was anything with coffee,” they told us.
“I’ve worked in many restaurants and bars and not one of them stocked coffee behind the bar.
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And don’t get me started on espresso cocktails.”
White Russian
The Dude’s favorite drink isn’t a bartender’s favorite.
“While I enjoy consuming them, I’m not a huge fan of making White Russians.
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Dealing with cream of any kind can be somewhat challenging as it likes to coat things pretty effectively.
We’re clearly not that kind of joint.
“Guinness when ordered last.
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It takes ages to settle so kindly order it first.”
A previous version of this article was originally published in Nov. 2022.
It has been updated with new information.
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