What is the most difficult alcoholic drink to mix at a bar?
Generally speaking, the number of ingredients in a drink has very little to do with how hard it is to make. Long Islands, even though they contain (usually) 5 liquors and a few mixers, are actually very easy to make. In my experience, these are some of the most difficult to make for the following reasons: 1. Layered Drinks – new bartenders especially have trouble because learning to layer drinks is an acquired skill, so getting your Bomb Pops and B-52’s set just right is something that takes a bit of practice. 2. Martinis/Manhattan’s – They aren’t difficult to make on their own – but generally, persons who order Martinis or Manhattans have very specific tastes they want to get, and just a tad too much vermouth (Or gin, or vodka, or bourbon, etc) can ruin the drink for some customers, so those are difficult to make because you really need to know what your customer is looking for. 3. Mojitos/Mint Juleps – They aren’t hard to make, but they take forever, so if there’s a busy line at my b
