Bartenders spill on which drinks they’d never order

It’s worth thinking twice before you grab a pint in your local pub.

According to the New York Post, bartenders revealed what alcoholic drinks they would never order for themselves, from draft beer and margaritas.

Daniel Yeom is the general manager at Esters Wine Shop & Bar, a California-based wine shop and bar. He said that he was hesitant to drink beer on tap or a glass of wine in a dive bar.

The patrons do not know when the draft system was cleaned, which can be “really nasty” with fruit flies or gunk. It’s not exactly the refreshing beer you would hope for.

While ordering a wine glass may seem safer, “you don’t know for how long the wine has been opened.”

He would suggest sticking with a classic gin-and-tonic or whiskey-and Coke.

Lauren Lenihan is the director of operations at New York City’s Paris Cafe Common Ground Bar. She warned that bartenders should never order a Long Island Iced Tea.

Ms. Lenihan, however, described the cocktail as “juvenile.”

She said that most customers want the drink because it is strong and that they are looking to get drunk fast. She added that she does not mind serving it, but many bartenders won’t.

Experts warn against ordering espresso martinis at places that do not have the right espresso.

“Most bars do not have a decent espresso maker and the coffee may be old, having been sitting behind the bar for some time,” said bartender Alejandro Echeverria. He is also the beverage director at Sushi by Bou in New York City.

Some bars substitute fresh coffee with refrigerated cold brew or drip, which does not produce the same results.

He explained that “most of the time, it’s unbalanced, flat or bitter.”

It’s a really difficult cocktail to make. Every factor, from the quality of the ingredients to the consistency, can influence the final result.”

What’s next on the cutting block? The margarita.

Some bartenders still strive to make “the perfect cocktail.” They shake tequila with lime juice, triple Sec, and ice.

Karla B., who works for Neshobe Golf Course in Vermont, complained that the “sour mix” was wrong. She prefers sugar to salt. Some people use peach schnapps or triple Sec.

She said, “You never know what’s going to happen.”

Ramos Gin Fizz is a specialty drink that requires a skilled hand. It calls for a delicate blend of eggs, gin, and cream with simple syrup, citrus, and a touch of sour.

“It is a labor-intensive cocktail, which requires a lot shaking to emulsify the cream and eggs ingredients and turn them into a meringue,” said Mauro Villobos, beverage director of Superfrico in Las Vegas.

If you are a bartender who knows how to behave in a busy place, then don’t order it. Order it if the bartender is your enemy.

The cocktail is cumbersome, taking five minutes to dry shake the ingredients. It’s not suitable for a busy bar night, according to Julien Calella, vice president of Wish You Were Here in Los Angeles.

He said: “It is not a good idea for a bartender to have a customer who is not a regular. I’ll only do it if the bar is high quality and there is no one else in the building or that the bartender is offering.”

It’s the same with a Guinness. It would be best if you poured it perfectly, in two parts, from a nitrogen faucet.

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