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"I was once in a bar that said on the menu:" Well, it's $ 5, $ 8 complex drinks, stupid drinks $ 10. Bartender can decide what is stupid "" Eric Trueheart , founder of Cocktail Company Black drink . In general, most barmans and mixologists are more than happy to build any drink you want, but even the most accommodating in the group have certain orders that get under their skin . To discover what they hate to get the most out of it, we talked to veterans barmans to share their most dreaded drinks, cocktails that are difficult to do with those they believe are just, well, stupid ". Read the rest for their thoughts.

In relation: The 4 questions you should never ask your server, warn the experts .

Mark Schettler , a New Orleans-based bartender in Louisiana, says that a Whiskey Julep mint is a "stupid drink to order" in a cocktail bar. "[It's] mint, sugar, whiskey and ice - you can do it at home."

Juleps can also be extremely strong to do if you do not have a crushed ice machine. "My bar is small. We could literally not get a crushed ice machine if we wanted it, so we have an ice crusher instead (to make snowballs)" which is very noisy, says Schettler. "When it is broken, we have to confuse the ice in hand - loudly . ""

It is undeniable that white Russians are a classic. Of course, these are not the most balanced drink, but they have time and a place - everything after midnight in a crowded club.

"Once when I worked in a nightclub, someone ordered a white Russian at [2 am]," said Guest katy , an industry veterinarian based in New York. "I had all the ingredients to do it, but I just said to the" no "customer. Who trusts the dairy products of a nightclub at 2 am?"

As their name suggests, layers in layers are those that overlap different liquids so that they form colored bands. According Paul Kushner , mixologist, advertising owner, and CEO of Mybartender , Two of the most popular are a coffee shoot and a B52, which, according to him, "are royal pain in the ass".

"You must not only pour each layer with care to avoid breaking the tension of the surface, but you should also remember the appropriate order of the ingredients or this could turn into muddy waste," explains Kushner.

Read this then: 6 items you need on your bar basket before the guests come, according to the mixologists .

Perhaps the cocktail most meat by the barmans, a Gin Fizz Ramos not only requires many ingredients (gin, lemon, lime, cream, egg white, orange flower water, sugar and soda), But it takes a lot of time and fatty of elbow to do.

Mixologist and bar personality Elissa Dunn , publishing a Video on Tiktok , says that even if she does not "hate" that, that makes her sigh, because she compares her to the kitchen of a delicate soufflé. "You have to shake it for a very long time, you must let it adjust, it usually takes, if you don't have a hand mixer, somewhere about 12 minutes."

The biggest barmans in the reproach have with a bloody mary is all the ingredients it takes to make it a - vodka, tomato juice, Wordstershire sauce, black pepper, celery salt, tabasco and lemon juice.

But the other problem, as Luke Slater , founder of The connoisseur of the barrel , note is that today there are so many different riffs on this cocktail. "It can sometimes be difficult to guess what a customer can like in his drink."

Bartender based at Utah Xania V. Woodman Said that a Martini vodka is simply "a portion of refrigerated vodka of 1.5 wave that will cost you more than ordering a stroke of refrigerated vodka because of the word" Martini "." AE0FCC31AE342FD3A1346EBB1F342FCB

The glassware is, of course, also a differentializer of this equation. "I can't do anything for [a vodka martini] to be more beautiful in the glass he unfortunately fills," said Woodman. "When someone asks him with an olive, I give him three in order to move the volume and make it full. But it is the saddest and most embarrassing thing I have to do."

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In the same direction as vodka martini, Sam and Stacy Greene , Co-founders of Boutrending Company boutique Twist & bitters , say "a little piece of our soul dies" each time a customer commands a soda vodka. "It is probably the most boring, flavorless and commonplace cocktail that a person can order. It is the equivalent of someone who asks a chief to serve them a piece of plain white bread and not Toasted for dinner. "

That said, if a vodka soda is what you are in mood, the Greenes say they will not judge you. "We will just feel bad for you," he quips.

Kushner does not also like to make "bombs" drinks, those that are made by dropping a glass of alcohol in a larger glass filled with a hunter. Jägerbombs, a photo of Jägermeister fell into a glass of Red Bull energy drink, is probably the most common.

"They are not difficult to do in itself, but you use the glassware twice and they always seem to be ordered for large groups," explains Kushner. "Large group drinks also mean lower advice, according to my experience, because the person who buys tends to bring the total to switch to an appropriate percentage."

Making menu can be a delicate territory. You are generally clear if you order a classic cocktail (think of Martinis, Manhattans, Sours, etc.), but sometimes what seems to be a simple request can be too complicated to make.

"If the bar is busy, the barmans hate doing everything with more than three ingredients that are not on the menu," says Trueheart. "Save complicated requests when things calm down."

On the other hand, Kushner says he hates to make a basic cocktail when he works in an artisanal cocktail bar. "When you arrive in a bar known for their signature cocktails or the creativity of the mixologist, it's a bit disappointing when we are asked to make a G&T." Basic rule, according to Kushner: "The context is really essential for cocktails!"