The Most Overrated Cocktails, According to Bartenders

Trendy cocktails come and go, but some outstay their welcome. And no one has more of a right to loathe these overplayed drinks than the ones slinging hundreds of them every night: bartenders.

Some of these drinks have risen to inexplicable popularity due to a gimmicky presentation (we’re looking at you, Moscow Mule). Others manage to skate by on reputation despite their lack of balance or flavor. Others still are versions of once-great cocktail recipes that have slowly morphed into barely recognizable versions of the real thing. Whatever the reason these trendy cocktails persist, it’s time to give them a break and try something new. Here, bartenders reveal the 11 cocktails they think don’t live up to the hype.

“It seems that everyone I know that works in the wine and spirits world loves Negronis and I don't get it—the classic recipe is quite off balance. In order to have something palatable at all it needs to be a gin drink with a 2:1:1 ratio and you should probably consider a spicy gin, an earthy vermouth and an alternative to Campari like Aperol or St. George’s Bruto Americano. Don’t get me wrong, I like good gentian and bitter flavors, I just don't like a Negroni or a Boulevardier. It's too off-balance and aggressive.” —Damien Breaw, The 404 Kitchen, Nashville, TN

“The good Trader Vic included many swizzles in his books over the decades, but he always made sure to highlight the regal Queen's Park Swizzle. The concept with many classic swizzles was to highlight the best characteristics of the rum—in this case the woody and earthy taste of Guyanese rum. A lot of bartenders seem to miss out on this key point and substitute much lighter rums in this classic. This switch seems to be a gambit to appeal to the Mojito drinker, creating a crossbreed of the two cocktails. Personally, I think the consumer loses out when bartenders make this choice. The character of white rum tends to get lost in this cocktail—it loses ground to the float of bitters over time.” —Garret Richard, Slowly Shirley, New York, NY

“The Dirty Martini. I understand the craving for something savory and salty, but bartenders need to think of better alternatives to olive brine and vodka (or gin).” —Stacey Swenson, Dante, New York, NY

“As much as I like to eat spicy, I will never understand why people like to drink flaming hot cocktails. Spicy notes in drink menus are often brought by jalapeños and chili, which in a liquid will almost instantly kill all the flavors and aromas of the other ingredients. I think it is pointless to spend money on a beverage that won’t give you any real pleasure on the mouth and that is not delicate and really mastered by the bartender.” —Hyacinthe Lescoet, Le Mary Celeste, Paris, France

“In my opinion, the most overrated drink is the Mojito. It's typically made in a very lazy fashion because it requires building the drink into a glass and no shaking or stirring. A lot of bartenders just dump a bunch of mint, rum, sour mix and club soda into a Collins glass. But when made correctly and with care, this drink can be delicious.” —Cody Goldstein, LOCL Bar at NYLO, New York, NY

“The Old Fashioned. I actually don't think the drink itself is overrated. I just think it is used as a crutch for indecisive drinkers that are less than willing to expand their cocktail horizons. The Old Fashioned, in certain situations, is a wonderful cocktail—simple, easily executed by modern standards and is a wonderful litmus test to ascertain the skill level of a bartender. However, there are a multitude of other drinks—Sazeracs, Vieux Carres, even Manhattans—that are wonderful, boozy and complicated, while taking the same basic idea to the next level.” —Stuart Humphries, The Pass & Provisions, Houston, TX

“Putting any amount of dry vermouth in a Manhattan makes it an inferior drink. It seems logical when using a spicy rye whiskey that a dry element will play well, but in this case it's overkill. The two ingredients clash with each other, and with dilution you’re left with a thin and somewhat tasteless drink, rather than a smooth, rich, whiskey-forward taste of a classic Manhattan.” —Rhys Wilson, Happiness Forgets, London, England

“A specific cocktail doesn't really come to mind, only a style. For those who make drinks using fruit concentrates, mass-produced spirits, syrups sold at the market: Please stop. A great cocktail should only be made with the freshest ingredients, in-house infusions, fresh fruit juice and quality spirits. If that's being done, then I'm your biggest fan.” —Justin Shapiro, Mayahuel, New York, NY

“Snooze. People deify it; I've heard people talk about bars where a certain bartender makes ‘the best Old Fashioned.’ It's whiskey with sugar and bitters. If you screw that up you shouldn't even be trusted to unblock the sink.” —Gareth Evans, Global Brand Ambassador, ABSOLUT ELYX

“I cannot take any drink ending in 'tini' seriously—except for an actual Martini. It's really mind boggling to still see this type of thing on drink menus.” —Jillian Vose, The Dead Rabbit, New York, NY

“I'm bored of people thinking anything is cool because it's blue. I understand we have a childlike attraction to the blue drink and there are people like Craig Harper who have championed blue drinks, and he is allowed to love them forever. But young bartenders are jumping on the wagon too early. Just because it's blue doesn't make it good. Go for a good blue drink rather than thinking any blue drink is good.” —Robyn Wilke, Seven Tales, London, England

“Maybe it’s the way people order it, like it’s too much trouble to call it a vodka and soda. The pronunciation ‘vaka SO-dahh’ will forever haunt my dreams. If vodka is your thing, that’s cool with me, I’ll serve you vodka drinks until the lights come on, but it seems to me that drinking an alcoholic beverage without flavor goes against the very principles of enjoying a drink.” —Bryan Tetorakis, Polite Provisions, San Diego, CA