10 Overrated Cocktails That Bartenders Secretly Dislike

Some cocktails sound impressive on paper but drive bartenders up the wall. Whether it’s complicated prep, unnecessary ingredients, or drinkers ordering them for the look instead of the taste, these so-called classics have earned a quiet eye roll behind the bar. The next time you think about ordering one of these, remember that not every “signature” drink deserves its spotlight. Here are ten overrated cocktails most bartenders would rather you skip.

1. Mojito

This drink might seem refreshing, but bartenders secretly dread it. Between muddling mint, squeezing lime, and stirring sugar until it dissolves, the process takes forever during a rush. Most of the time, the balance ends up off anyway-too sweet, too sour, or watered down by melting ice. You may enjoy its tropical look, but it’s rarely worth the hassle or wait. If you want something similar, a simple rum and soda with a squeeze of lime hits the same notes with none of the chaos. The truth is, even experienced bartenders can’t guarantee consistency with every Mojito. It’s the kind of drink that looks better in theory than it ever tastes in real life.

2. Espresso Martini

People love how it looks, but making an espresso martini right is a headache. You need fresh espresso, which means pulling a shot on demand while other orders pile up. The temperature difference also messes with the texture, and shaking it long enough for that foamy top burns through time and energy. It’s a caffeine hit disguised as sophistication, but bartenders know it’s more show than substance. Most bars that don’t have an espresso machine end up using instant coffee or cold brew, which ruins the flavor. It’s one of those cocktails that works only in theory, not in practice.

3. Long Island Iced Tea

This one is infamous. It sounds fun, but it’s a boozy mess that uses nearly every clear spirit on the shelf. Despite the name, there’s no tea involved just vodka, gin, rum, tequila, and triple sec topped with cola. It’s a recipe for chaos, both for the bartender making it and the drinker ordering it. The flavor’s muddled, and most people order it just to get drunk fast, not because it tastes good. Bartenders often groan when they see this ticket come through. It’s not a cocktail; it’s an endurance test in a glass.

4. Bloody Mary

The Bloody Mary has a reputation as a “hangover cure,” but bartenders know it’s more of a chore. Every place has its own mix, and most versions involve tomato juice, Worcestershire, hot sauce, and a dozen other ingredients that need customizing for each order. It’s messy, it stains everything, and customers often want it tweaked endlessly. You could call it a meal in a glass, but most bartenders just call it annoying. It’s the kind of drink that slows down service and leaves the bar looking like a kitchen counter. Unless you’re at brunch, there’s really no reason to order one.

5. Frozen Margarita

A classic margarita is simple and perfect. The frozen version, though, is a different story. Machines clog, ice melts unevenly, and the syrup-to-tequila ratio rarely holds. Most end up tasting like sugar slush with a hint of tequila. Bartenders hate that people assume it’s an easy order when it actually slows everything down. If you want to impress, order a classic margarita on the rocks; it’s faster, fresher, and shows you know what you’re doing. The frozen one might look festive, but it’s often just a shortcut to a watered-down drink. Ask any bartender and they’ll tell you: the blender is not your friend.

6. Old Fashioned

It’s a respected drink, but too many customers make it unbearable. Everyone has their own “perfect” version; different bitters, different sugars, specific garnishes. What should be a quick stir turns into a debate about tradition. Bartenders appreciate a good Old Fashioned, but they also know it’s often ordered for image, not taste. Unless you truly love whiskey, skip it and try something less performative like a rye Manhattan. The drink’s reputation has turned it into a test of ego more than flavor. It’s a fine drink that lost its simplicity somewhere along the way.

7. Cosmopolitan

Thanks to pop culture, the Cosmopolitan became a symbol of sophistication. In reality, it’s cranberry juice with a marketing team. Bartenders dislike it because it’s overly sweet, unbalanced, and often ordered by people chasing nostalgia instead of flavor. Getting the color and tartness right is trickier than it looks, and most of the time, it ends up tasting like liquid candy. A vodka gimlet or a French 75 delivers more class without the pink sugar rush. The Cosmo had its moment, but it’s a relic of a different era. It’s time to retire it gracefully and let better cocktails shine.

8. Mai Tai

Once a tropical masterpiece, the Mai Tai got ruined by decades of bad imitations. Instead of the layered rum flavor it should have, you often get neon syrup and bottled sour mix. Bartenders hate that most drinkers have no idea how it’s supposed to taste, so they keep ordering the wrong version. A real Mai Tai takes care and balance, but the cheap versions dominate. It’s one of those cocktails that deserves better but rarely gets it. The name stuck, but the recipe didn’t. Unless you’re at a bar that specializes in tiki drinks, you’re probably not getting the real deal.

9. Negroni

This one divides bartenders. Some love it; others are tired of its cult following. The equal parts of gin, Campari, and vermouth make it easy to pour but not always enjoyable to drink. Many order it because it’s trendy, not because they like its bitter bite. It’s an acquired taste, and bartenders know most first-timers regret ordering it after one sip. The irony is that its simplicity is also what makes it dull for many professionals. If you order it, at least know what you’re getting into. It’s not meant to be a crowd-pleaser.

10. Pina Colada

You might picture beaches and umbrellas, but behind the bar, this drink is pure chaos. It clogs blenders, leaves sticky residue everywhere, and never tastes consistent from one batch to the next. The coconut cream is heavy, and most versions end up too sweet or too icy. Bartenders hate how long it takes compared to simpler tropical cocktails. If you want something with the same vibe, try a daiquiri; it’s faster and cleaner to make. The Pina Colada is nostalgia in liquid form, but it’s rarely done well. Most bartenders would rather save the blender for smoothies.