If you’re enthusiastic about trying a delightful cocktail, it’s essential to know which ones hit the mark and which ones might fall short.

Business Insider consulted various bartenders, beverage directors, and hospitality professionals to determine which cocktails are recommended or not at bars and restaurants.

Alisha Kaplan, a bar manager at Wolf’s Ridge Brewing, conveyed to Business Insider that opting for a classic old-fashioned, which is generally crafted with sugar, bourbon, and bitters, offers good value for money.

“If you’re inclined towards a boozy, spirit-centric drink, an old-fashioned should be your choice,” she mentioned. “It’s a straightforward, three-ingredient cocktail that offers great value and can be customized to suit your preferences.”

Kaplan suggested asking the bartender for whiskey recommendations or mixing things up with an Oaxaca old-fashioned, which uses tequila and mezcal instead.

Corey Phillips, the beverage director at Nina and Rafi, mentioned to BI that Negronis are likely familiar to any bartender you sit in front of — and chances 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 noted.

The cocktail is easy to assemble since it’s crafted by blending equal parts gin, sweet vermouth, and Campari.

Kim Haasarud, a professional bartender and beverage consultant, told BI that simple margaritas with fresh ingredients can’t be beaten.

“A Tommy’s margarita consists of a full 2 ounces of tequila, fresh lime juice, and agave nectar,” she explained. “Make sure to specify a good tequila when you order. It’s straightforward yet scrumptious.”

If you’re unsure about which tequila to choose, asking your bartender for recommendations is a good idea.

Kaplan mentioned to BI that mai tais are an excellent choice for those who prefer their drinks sweet, but 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.

While a specialty mojito is always an option for something different, the beverage director suggests trying drinks like Moscow mules and French 75s which have similar taste profiles.

Haasarud told BI that a good strategy for enjoying high-quality spirits without the hefty price tag is to select a drink from the bar’s special cocktail list.

“Bars often negotiate special purchases with their distributors or suppliers, enabling them to offer more premium liquors at reduced prices,” she explained.

Furthermore, she mentioned that bartenders are usually better trained in crafting these featured cocktails, increasing the likelihood of a superior drink experience.

Kaplan described Long Islands as “the amalgamation of everything terrible in a cocktail” that ensures “the worst hangover of your life.”

Additionally, she mentioned that this classic cocktail is typically overpriced and poorly crafted in many bars.

Austin Carson, founder and co-owner of Restaurant Olivia, expressed to BI his reluctance to recommend drinks containing egg whites, such as classic amarettos or whiskey sours, citing the risks associated with consuming the raw ingredient.

“I’ll generally stay away from egg-white drinks,” Carson stated. “Doing so implies a sanitary wherewithal that I have to trust as well as proper execution.”

Many bars and restaurants now offer drinks without egg whites and are willing to accommodate special requests.

Torres mentioned that while he sees why some might enjoy a Miami Vice, a layered frozen drink with strawberry daiquiri and piña colada, he doesn’t believe it offers a quality cocktail experience. Link.

“Enjoying a cocktail at a bar or restaurant should be fun, fresh, pleasant to the palate, and good for you,” he explained, highlighting the problem with many establishments that use syrups and other chemicals in their cocktails.

Kaplan advised against ordering vermouth cocktails like Manhattans to avoid the risk of drinking spoiled alcohol. He noted that the fortified wine doesn’t age well and might spoil.

“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, contains ingredients that spoil easily, thus making it a poor choice at dive bars or restaurants that are not well-known for their cocktails. This classic cocktail is composed of sweet vermouth and sherry.

“I would avoid cocktails that rely on quickly oxidizing ingredients like sherry and vermouth,” he advised. “It’s akin to the rule of avoiding seafood at places that don’t frequently serve it.”

Montes advised against opting for popular poolside drinks such as strawberry daiquiris and piña coladas if you’re looking to truly savor the alcohol and get good value for money. He pointed out that these are often watered down with sugary mixes used by the bar.

“Despite their perfection poolside and photogenic appeal, I would pass on having a blended drink,” remarked Montes.

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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