#baddrinks

[jollybartender]

Bennett

Not a great cocktail, the Bennett. Much of it has to do with the choice of ingredients, but there's a proportionality issue with this one. Mostly that a half ounce of lime juice and three dashes of Angostura bitters will blow anything out. With that in mind, a dry and powerfully flavored gin would stand up better here.

As it was, I chose the mellow Catoctin Creek Watershed gin. This gin is fine in most circumstances, and I only wonder if it was somewhat at fault here. But the Bennett is itself a tropical drink. Any gin you choose would still just be the base behind the lime and tropical spice of the bitters. So why use gin at all. Rum maybe?

2 oz. gin

1/2 oz. lime juice

1/2 tsp. sugar

3 dashes Angostura bitters

Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass.  

[jollybartender]

Halley’s Comfort

This drink is pretty gross. It doesn't surprise me to find bad Southern Comfort and peach schnapps cocktail in the New York Bartender's Guide published back in 1997, but it surprises me with just how bad this one is. The Halley's Comfort is just too sweet. It would be one thing if the Southern Comfort, a peach liqueur, were the sweet part and a stronger whiskey was used. But the worst part is that in stead there's equal parts of peach schnapps. The best you can do is squeeze that lemon wedge into the drink as soon as possible and hope that the acid balances all that peach liqueur.

See the recipe, if you dare.

[peacenriot710]

New Episode!! Link in bio ➡️ @thenooch710 @thebeard710 ⬅️ #scaredAF #funnypranks #dadlife #toomuchpoop #baddrinks #finishyourdrink #instantgag #cannaseur #710az #weedcomedy #potcast #azlife #reformeddegenerates (at Phoenix, Arizona) https://www.instagram.com/p/COOwnbAscLn/?igshid=u52wih0odan

[tiegsmannweiler]

Week 1: Good Drinks & Bad Drinks

On the left side are the bad drinks, in my opinion, because they look expensive and only for the sophisticated and seasoned drinkers. They look like something I would see in a classy bar or in my grandfather’s liquor cabinet, sitting on the top shelf where they’d only get them down for ‘special occasions’.

The ones on the right look a little more affordable and inviting to first timer drinkers of gin. Because of the simple and sweet designs I feel compelled to try them since they look ‘non-judgemental’ in a sense. These bottles look like something I would bring to a friend’s party for some social drinking.

[bartenderhq]

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I went on a short rant about what I think is one of the biggest problems in the industry right now, even though its not as bad as it has been in the past. Some bartenders have such egos, that they won't give guests the drinks they actually want. I genuinely believe that the reason a lot of AMAZING bars fail is because their menu is more tailored to winning awards and impressing other bartenders than they are to providing an experience that their guests care about. It is not for the bartender to decide what drinks are good or bad, that's a completely subjective topic. The guest who is buying and drinking the drink gets to decide if a drink is good or not. Not the bartender. Now, of course, we have years of tasting more drinks, developing our tastes behind us, but our guests do not. Fernet Branca, while it may be your favourite flavour in the world is not a favourite yet of a typical consumer, and they may not want to put in the work to enjoy it. So when your guest asks for a drink they like, don't judge them. When you're writing menus, consider what they want, not what you want to show off. #bartender #bartending #getoveryourself #baddrinks #cocktail #cocktails #mixology #ego (at Birmingham, United Kingdom) https://www.instagram.com/p/B13b9roF2Qx/?igshid=uxs7m7np3zz5

[jollybartender]

Miami

It's pretty. But the Miami cocktail is really a bad idea for a lot of reasons. One bar guest described it as "That feeling you get when you have citrus after brushing your teeth." That's a bad sign. And it should be a signal that any mint schnapps and lime drink is a bad idea from the outset. Then again, there's a time and a place for drinks like this.

Picture a Daiquiri drinker during the holidays looking to sweeten his drink with peppermint. Not convinced? I'm not either.

2 oz. light rum

1 oz. peppermint schnapps

1/4 tsp. lime juice

Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. (Note: a mint garnish as shown looks pretty.)

[jollybartender]

Jersey Lightning

I'm not a big fan of this drink. It is another example of an apple brandy cocktail that is completely unbalanced with lime juice and no sugar. It's as if the bartender decided that apple brandy was sweet enough to handle two ounces of lime juice, which it is not. I get where it is going, though. Lightning implies a shockingly tart drink, and this one is. Jersey is the home state of Laird's distillery. That was why I had to use the last of my Apple Jack 86 (100% apple brandy) for this cocktail. Punt E Mes blew the drink out in the other direction, adding so much earthy bitterness. I broke down and added a half teaspoon of sugar syrup because I just couldn't take it. Here is the recipe as it is printed with notes to help fix the problems that this cocktail has. 

[jollybartender]

Bloodhound

This cocktail comes across as a misguided attempt to combine a Strawberry Daiquiri with a Martini. Something like this could only happen in the 80s, I'm betting. I'm glad I tried it with Filibuster gin with it's unassuming presence--very mellow when you need it to be, rich when served up. The thing is, I don't want blended ice or strawberry puree in my Martini, thank you. And there's this issue with the seeds...the Bloodhound is just wrong on many levels. The name, though is fitting.

See the recipe if you dare.