Gallery: Ask a Bartender: Are There Cocktail Trends You Hate?

Flavored Vodka
Flavored Vodka

"I know I'm tilting at windmills with this one, but I'm not a fan of flavored vodkas. Most of them taste like they came out of a chemistry set. Instead of using vodka that's flavored kind of like oranges, I'd rather use vodka and actual oranges." — Chad Musick (The Green Room)

Alcoholic Foam
Alcoholic Foam

"Is it Smirnoff that makes the alcoholic marshmallow foam? Alcoholic foam, that's something we can get rid of. Mass-produced industrial canded liquor foam. (Smirnoff, can I have a job now?)" — John McCarthy (Mulberry Project, Vinatta Project)

Extravagant Garnishes
Extravagant Garnishes

"I like pure cocktails, no extravagant garnish or twist; I like them simple."— Thibault de Lepinay (L’Amant)

Rude Bartenders
Rude Bartenders

"Bartenders being rude or talking down to their guests. It is the hospitality business—I don't dictate hip, I make people drinks, that they want, and like. Period."—Todd Maul (Clio)

Blue Cheese Stuffed Olives
Blue Cheese Stuffed Olives

"Blue Cheese-stuffed olives. I'm extremely open to cocktail ingredients—I've incorporated sesame seeds, tobacco leaves and peanut butter into cocktails. But I've never been a fan of olives or dirty martinis. I believe the combo of blue cheese and olives takes away from the crispness of a Martini."— Chris James (The Ryland Inn)

Molecular Mixology
Molecular Mixology

"I am still not a fan of Molecular Mixology.....if I want a Manhattan I'll order one, I don't want to have angostura mist sprayed in my face, eat sweet vermouth gelatin and take a spoonful of dehydrated whiskey."—Kevin Diedrich (Jasper's Corner Tap & Kitchen)

Draft Cocktails and Beer cocktails
Draft Cocktails and Beer cocktails

"I have two pet peeve trends: Draft cocktails and beer cocktails. One takes all the craftsmanship out of actually making a drink, basically giving a consultant the ability to make a month's worth of stock in a single go, and taking all the fun out being a bartender. In our boom-age of artisan spirits and craft bars, what a disrespectful way to treat the bartender. And as far as beer cocktails... Mr. Reese's was not completely correct. Sometimes "two great tastes" taste greater apart." — Dan Bronson (The Strand Smokehouse)

Foams
Foams

"I am just glad to see foams are going away and also molecular mixology. I would prefer to drink my booze without gelatin." — Jeremy Strawn (Black Hound Bar & Lounge)

Nothing!
Nothing!

"I think there's a time and place for every cocktail or idea that's out there. It's just finding a time when it's appropriate. Plus if you say you hate something and then end up doing it or using that idea, you don't want to be that shmuck who's a hypocrite."—Brian Means (Fifth Floor)

Obscure Cocktails
Obscure Cocktails

"Guests challenging a bartender with a drink that was hidden away in some obscure cocktail book that no one has read for ages. Sometimes, there's a reason a drink isn't in anyone's repertoire. Not all old drinks are worth making, let alone drinking."— Elizabeth Powell (Liberty Bar)

Shots of Fernet
Shots of Fernet

"Shots of Fernet. After a big meal? Yes. To start the night with a masochistic kick? God no."— Cory Fitzsimmons (Angolo SoHo)