7 of the best and 7 of the worst cocktails to order, according to bartenders and beverage directors

• Business Insider asked drink experts about the best and worst cocktails to order at a bar.
• Classics, like an old-fashioned or a Negroni, are hit staples and easy to make.
• House margaritas and daiquiris are often too sugary and syrupy to actually enjoy the alcohol.

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

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

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

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.