If you’re looking to enjoy a great-tasting cocktail, there are classics and new concoctions that are sure to please. But that also means there are others that may disappoint.
Business Insider spoke with bartenders, beverage directors, and hospitality workers to find out which cocktails you should (and shouldn’t) order at restaurants and bars.
Alisha Kaplan, a bar manager at Wolf’s Ridge Brewing, told BI that a classic old-fashioned — typically made with sugar, bourbon, and bitters — gets you the most for your money.
“If you’re looking for a boozy, spirit-forward cocktail, go with an old-fashioned,” she said. “It’s a simple, three-ingredient, bang-for-your-buck cocktail that can be easily altered according to your taste.”
Kaplan suggested asking the bartender for whiskey recommendations or trying something different like an Oaxaca old-fashioned, which is crafted from tequila and mezcal.
Corey Phillips, the beverage director at Nina and Rafi, mentioned to BI that Negronis are a common knowledge cocktail for most bartenders — and they are typically stocked with all necessary components.
“In my opinion, a Negroni is a great way to enjoy a consistent, delicious, and sophisticated cocktail,” he explained.
The drink is simple to make as it consists of equal parts of gin, sweet vermouth, and Campari blended together.
Kim Haasarud, a professional bartender and beverage consultant, told BI that simple margaritas with fresh ingredients are unparalleled.
“A Tommy’s margarita includes a full 2 ounces of tequila, fresh lime juice, and agave nectar,” she explained. “Specify a quality tequila when you order it. It’s simple but tastes great.”
If you’re uncertain about which tequila to choose, inquire with your bartender for recommendations.
Kaplan informed BI that mai tais are an excellent choice for those who prefer their drinks sweet, yet potent.
“This tiki classic is not only delicious but sneaky with its booze,” she said. “It may not taste strong, but you’re definitely getting your money’s worth.”
The bar manager added that the orgeat syrup — a sweet addition made with almonds, sugar, and orange-flower water — is what gives the drink a complex and rich flavor.
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Shawn Soole, a cocktail-book author and the owner of Soole Hospitality Concepts, recommended Audrey Saunders’s old Cuban if you’re looking to steer away from the classics.
“A mix of rum, lime, mint, and sparkling wine served up, it’s a hybrid daiquiri-mojito-royale cocktail that most bars should have all the ingredients for and is always a crowd-pleaser,” he told BI.
Soole added that old Cubans are especially refreshing in the summer.
Chef Omar Torres, the food and beverage director at Bonsai at Hilton Pensacola Beach, said citrus-based cocktails, like mojitos, are a surefire hit.
“Mojitos are versatile, elegant, pleasant to the palate, and most bars will have a different version of it,” he told BI.
Although you can order a specialty mojito to switch things up, the beverage director suggested options like Moscow mules and French 75s for similar flavor experiences.
Haasarud mentioned to BI that a strategy to enjoy high-quality spirits at lower prices is to choose a drink from the bar’s featured cocktail menu.
“The bar may have negotiated a special deal with the distributor or supplier, allowing you to enjoy premium liquor at a reduced cost,” she explained.
She also noted that bartenders often receive more training in preparing these featured cocktails, increasing the likelihood of a superior drink.
Kaplan described Long Islands as “the amalgamation of everything terrible in a cocktail,” claiming they was sure to “guarantee you the worst hangover of your life.”
Additionally, she remarked the classic cocktail is not only overpriced but also generally poorly crafted in many bars.
Austin Carson, the founder and co-owner of Restaurant Olivia, expressed to BI his reservations regarding drinks that involve egg whites, such as classic amarettos or whiskey sours, citing the possible health hazards associated with consuming raw eggs.
“I’ll generally stay away from egg-white drinks,” Carson stated. “It demands a level of sanitary assurance and skillful preparation that I must be confident in.”
Many bars and restaurants now offer versions of drinks that do not include egg whites and are open to specific customer requests.
Torres explained that while he sees why some enjoy a Miami Vice, which is a frozen concoction combining strawberry daiquiri and piña colada, he believes it falls short as a quality cocktail choice.
“The experience of enjoying a cocktail at a bar or restaurant should be engaging, refreshing, satisfying to taste, and beneficial,” he commented. “Regrettably, numerous establishments rely on syrups and various chemicals to prepare their drinks.”
Kaplan advised avoiding vermouth-based cocktails, such as Manhattans, to prevent the risk of consuming spoiled alcohol. He mentioned that the fortified wine does not age well and is prone to spoiling.
a quality cocktail experience drinking spoiled alcohol
“If you see an old dusty bottle of vermouth on the back bar, run for the hills,” she said.
The bar manager added that ordering the drink at bars or restaurants that are not cocktail-focused is especially risky.
Haasarud recommended avoiding house margaritas to skip the potential hangover from sickly sweet mixers and bottom-shelf tequila.
“Not all house margaritas are made with fresh lime juice,” she said. “Rather it’s usually the cheapest version of a margarita made with a sour mix out of the gun and with a cheap tequila.”
Carson explained to BI that an Adonis cocktail, like a Manhattan, consists of ingredients that spoil easily, making it a poor selection at dive bars or establishments not renowned for their cocktails. Typically, this old-fashioned beverage is crafted using sweet vermouth and sherry.
“I would avoid ordering cocktails that use ingredients prone to quick oxidation, such as sherry and vermouth,” he advised. “It’s like the rule of not ordering seafood from places that don’t specialize in it.”
Montes also suggested to BI that one should pass on typical poolside drinks like strawberry daiquiris and piña coladas if they seek to appreciate the alcohol and receive value for money. He pointed out that these are often watered down with sugary mixes used by the bar.
“Though they are ideal next to the pool and look great in pictures, I would steer clear of blended beverages,” Montes remarked.
The bartender recommended ordering the martini version of the drinks instead for a similarly sweet and tropical option.
This story was originally published in June 2021 and most recently updated on August 29, 2024.
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