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.
An old-fashioned is easy to make and delicious
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 mixing things up with an Oaxaca old-fashioned, which uses tequila and mezcal instead.
Order a Negroni if you’re looking for consistent quality
Corey Phillips, the beverage director at Nina and Rafi, told BI that Negronis are likely familiar to any bartender you sit in front of — and odds are they’re going to have all the ingredients.
“In my opinion, a Negroni is a great way to get a consistent, delicious, and sophisticated cocktail,” he said.
The cocktail is easy to throw together since it’s made by combining equal parts gin, sweet vermouth, and Campari.
You can’t go wrong with a Tommy’s margarita made with quality tequila
Kim Haasarud, a professional bartender and beverage consultant, told BI that simple margaritas with fresh ingredients can’t be beaten.
“A Tommy’s margarita is a full 2 ounces of tequila, fresh lime juice, and agave nectar,” she said. “Call out a good tequila when you order it. It’s simple but delicious.”
If you’re unsure what a good tequila might be, ask your bartender for recommendations.
If you like sweet drinks, a mai tai is a classic choice
Kaplan told BI that mai tais are a great option for people who like their drinks sweet, yet strong.
“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.
Old Cubans are an underrated drink that nearly every bar can make
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.
Most restaurants have unique mojitos
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 said options like Moscow mules and French 75s offer similar flavor profiles.
When in doubt, order a drink from the specialty cocktail menu
Haasarud told BI that the trick to getting a high-quality spirit at a lower price is to order a drink from the bar’s featured cocktail menu.
“The bar may have worked out a special deal with the distributor or supplier, so you may be getting some liquor that is much more expensive at a lower cost,” she said.
She added that bartenders also typically have more training in making the drink, so you’re more likely to get an excellent pour.
On the other hand, Long Islands will cost you more for less
Kaplan called Long Islands “the amalgamation of everything terrible in a cocktail” that will “guarantee you the worst hangover of your life.”
On top of all that, she said the classic cocktail is overpriced and poorly made at most bars.
Amaretto and whiskey sours can pose a health risk if made incorrectly
Austin Carson, the founder and co-owner of Restaurant Olivia, told BI that he doesn’t recommend any drink made with egg whites, like classic amarettos or whiskey sours. He doesn’t think it’s worth the potential risks of consuming the raw ingredient.
“I’ll generally stay away from egg-white drinks,” Carson said. “Doing so implies a sanitary wherewithal that I have to trust as well as proper execution.”
Many bars and restaurants now make these drinks without egg whites or will accommodate special requests.
Miami Vices are often filled with less wholesome ingredients
Torres said that although he understands the appeal of a Miami Vice, a frozen drink layered with strawberry daiquiri and piña colada. He doesn’t think it’s a great option for those who want a quality cocktail experience.
“Enjoying a cocktail at a bar or restaurant should be fun, fresh, pleasant to the palate, and good for you,” he said. “Unfortunately, there are many bars out there that use syrups and many other chemicals to make their cocktails.”
Manhattans should only be ordered at specialty cocktail bars
Kaplan recommended steering clear of vermouth cocktails, like Manhattans, in order to save yourself from drinking spoiled alcohol. The fortified wine doesn’t really age well and can go bad.
“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.
House margaritas are usually made with low-quality ingredients
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.”
Don’t order an Adonis unless the bar specializes in the cocktail
Carson told BI that, similarly to a Manhattan, an Adonis is made with ingredients that can be spoiled easily, making it a bad choice at dive bars and restaurants that aren’t known for their cocktails. The old-school drink is made with sweet vermouth and sherry.
“I’d stay away from cocktails built upon ingredients that oxidize quickly, like sherry and vermouth,” he said. “It’s sort of a ‘don’t order seafood at a restaurant that doesn’t sell a lot of seafood’ bit of advice.”
The alcohol in blended cocktails is not the focus of the drink
Montes told BI that you should skip popular poolside blends, like strawberry daiquiris and piña coladas, if you want to truly enjoy the alcohol in your drink and get the most for your money. He added that they’re often diluted by whatever sugary mixture the bar is using.
“As perfect as they are by the pool and as beautiful as they look in photos, I would overlook having a blended drink,” Montes said.
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.
