HOME > Chowhound > Spirits >


Bartender rant... NO.. a daquiri is NOT always frozen!

Grrrrrrrrr.. I am so angry.

Why do people order a daiquiri, and immediately send it back complaining it is not a [i]strawberry[/i] daiquiri and it is not [i]frozen[/i] like it is [i]supposed to be[/i]

Uncultured swine!

I loathe that the original daiquiri as well as the pina colada have been morphed into sugar based syrup concoctions fluffed in a blender.

Seriously, I blame places like TGIFridays.


  1. Click to Upload a photo (10 MB limit)
  1. Back in the 60's my mom and her friends used to drink Daquiri's and no they NEVER blended them ...I remember working in hotels in the 80's and anything they could whirl in a blender became the norm...
    My biggest rant is what has happened to Martinis!!! They now all basically Vodka cocktails shaken and served in a martini glass and priced at $10 or more. What every happened to GIN-barely a whisp of Vermouth STIRRED in ice and strained??? I know shaking it seems impressive but it airates the alchohol to much for my taste.
    I guess the VODKA companies has followed the sweet tooth of the youth who buy them.

    I'd like a Singapore sling right about now.

    1. if i ever ordered a daiquiri and got one of those frozen abominations i would send it back. i would only order one in a bar that knew better though.

      i recently had a girl tell me that she liked her cosmopolitans without lime juice because it tasted too acidic. why not just drink a glass of simple syrup?

      the sweet tooth is something biologically programmed into most animals because sugar=energy and it can be difficult to find in nature. when we find it, we're supposed to gorge ourselves. this prehistoric instinct lost its use after we settled into civilization and will take a while for our young culture to outgrow. even though the united states was built upon ancient traditions, we seem to have regressed to an infantile state when we gained our independence. in many african and asian cultures adults rarely eat (or drink) sweets, because, i presume, they are more mature or evolved than we are.

      2 Replies
      1. re: warrenr

        Civilization did not result from a whim.

        1. re: warrenr

          baloney. culture is in thousands of years. evolution in millions. no culture has transcended our biological programming. furthermore across asia people adore sweet things - often far sweeter than anything you find here. likewise in africa, though my personal experience is far more limited on that continent. but try moroccan mint tea sometime... then get back to me on if it's sweet or not

        2. You could say uncultured swine if that'd make you feel better, but most people under 30 only know the frozen Daquiri. IMO, lack of knowledge alone does not make one uncultured. Maybe you could educate your wait staff, who in turn could educate the customers.
          BTW, my recent peeve is that places that serve Margaritas in a Martini glass (shaken, not frozen or on the rocks) feel the need to call them Mexican Martinis and put olives in them. Call them what you want, but leave the bleeping olives out.

          17 Replies
          1. re: TroyTempest

            lol, want a laugh? That happened to me just this past weekend. I made a straight up raspberry martini for a customer (of of the restaurants new wacky trends) and placed it up at the servers area for pick up.

            She took an OLIVE and plopped it in.. I was like WHAT ARE YOU DOING? She said "Don't all martinis get olives?"

            EYYY YII YII YII!!

            1. re: gryphonskeeper

              Ahhh, sometimes I wonder about those servers (don't get me wrong, I serve and bartend, beverage training should have more of an emphasis in restaurants). I have had some bizarre orders from non-alcohol savvy servers like a Mr. Belvedere Martini, a Neat Mic Ellen (Macallan, close, but this was seriously how it was written and how she pronounced it dear girl), a Chee Voss (Chivas, although the server thought it was a mixture with the bottled Voss water).

              1. re: cocktailqueen77

                "cour-vor-see-air" is one i almost laughed at

                and "fartika"

                1. re: soupkitten

                  LOL... I almost lost my drink on the screen to "fartika"

                2. re: cocktailqueen77

                  The best I'd had was when I was working poolside. One of the cocktail waitresses was very flustered, and complained that one of the guys by the pool said he wanted a couple of Chi Chis. She was rather well endowed... and part hispanic. And obviously hadn't heard of the drink before. Once we told her what the guy actually wanted, she turned deep, deep red.

                  1. re: cocktailqueen77

                    As a bartender, I work with a lot of "newbie" servers. In MOST establishments, the bartender is paid more per hour, because it is a skilled profession {maybe not where you are, but it should be}.

                    It is the bartender's job to skill the "newbies". That is why they get paid more. Yes, there should be more training, but I always have time to tell a server, it's not a "See See", it's a Canadian Club {C.C.}.

                    Yes, I am busy, and it is the server's job to garnish the drink. Sometimes I don't have the time..........,

                    >>>>However, I have customers who, if I don't put a couple of olives in their COSMOPOLITAN, think I have done something wrong {YUK!!!}

                    I was trained by someone, early in my career, who, when I asked where the "Bartender's Bible" {the rolodex, recipe box, or book}, was, said "If you don't know how to make it, ask them if they know. If they don't know how to make it, they shouldn't be drinking it." BEST ADVICE I'VE EVER HAD!!!

                    The whole "Friday's/Applebee's" chain culture has bred a lot of people that only know how to order a drink off of a menu, and most bartenders cannot recite a chain restaurant's drink menu {unless, they work at "said" chain}.

                    I can improvise, but I have to know the basics. Is it rum based, vodka based, bourbon based??

                    Unfortunately, most "chain restaurant drinkers" do not even know what they are drinking!!! As long as it's pink, fruity and/or served in a martini glass, do you really care??

                    And just for good measure, has anyone ever asked for "GRAND MARINER?

                    1. re: soozycue520

                      >And just for good measure, has anyone ever asked for "GRAND MARINER?

                      Yep, though in DC it's normally referred to as GM and it's the shot of choice amongst bartenders.

                      1. re: jpschust

                        "MARINER" is a sailor.

                        "MARNIER" is GRAND!! ;}

                        1. re: soozycue520

                          I knew I missed the joke in there somewhere :) My attention to detail for the rest of my work should be shot for this :P

                          A grand mariner- is that with or without privates? (Stolen from Sweeney Todd)

                      2. re: soozycue520

                        i do not aree that one should be drinking something they cannot make. it is not the customers job to know what is in a cocktail, it is the bartenders. A customer only needs to know they like a mai tai or cosmo or whatever, that is enough for them to know. Do you think they shouldn't order a souffle if they don't know how to make it? drive a car if they can't fix the engine? live in a house if they don't know how to build one?

                        1. re: thew

                          I see some distinctions here. IMO, someone doesn't need to know the recipe for a drink to order one, but if it's something even a little unusual, they should at least know generally what's in it.

                          1. re: thew

                            Great point, I know I can make about 1000 drinks, but I would never attempt to make a sushi roll, I leave that to the experts :)

                        2. re: cocktailqueen77

                          derty teeny (Dirty Martini)
                          vodka ripple (Vodka Redbull)

                          I wish I was kidding, there were alot more, I can't remember.

                        3. re: gryphonskeeper

                          I frequently order dry manhattans and request them served up with an olive. In the last 2 years, I have been served them that way, but with the addition of a maraschino cherry on at least 10 separate occaisions. I used to blame the bartender, but I now see that maybe it was the server trying to"correct" the bartender's mistake. By the way, a real Daquiri, made with high quality rhum agricole and fresh lime juice is a joy to behold, IMO.

                          1. re: chazzerking

                            It is nice to see that you enjoy a classic, and yes most often in restaurants the servers "garnish" the drinks for the bartender when the bar is slammed. I often left notes on a napkin saying "DO NOT ADD GARNISH" when it was a special order.

                            1. re: chazzerking

                              Sorry, but an olive in a Manhattan is just wrong. Ick. Almost as bad as an olive in a daiquiri.

                            2. re: gryphonskeeper

                              I like my raspberry martini's with an couple of pearl onions... kidding, just kidding.

                              That is hysterical by the way.

                          2. I had someone ask me for a martini one day. I asked gin or vodka, and she said "Gin? I've never heard of that. Martinis are made with vodka!!" Then I asked up or on the rocks {dumb question from me, right?} She said, "Obviously you don't know how to make a martini!! I don't know what up or rocks mean, but put it in a martini glass." ARGH!!!!!

                            We make cosmopolitans with vodka, triple sec, cranberry and lime juice, with a twist {no simple syrup}. I made one for this lady one day, and she, SERIOUSLY, wanted to know why I gave her a lemon that someone had already ate.

                            Some people just shouldn't go out in public. LMAO

                            I also, on the other side, have people that think they are going to stump me. For instance, I a guy order a salty dog with no salt. He couldn't just order a greyhound {or vodka and grapefruit, for that matter}.

                            4 Replies
                            1. re: soozycue520

                              LOL.... I know what you mean... I had a woman ask for me a Margarita with no liquor but with Chambord! I was like.. "Umm Chambord has liquor in it".


                              Or the lady who asked me for a "martini with a cute onion in it" I said "a Gibson?" and she said "NO.. I said a martini!"

                              :) ok lady... whatever you say!

                              some people you just have to grit your teeth, and make the drink.

                              1. re: gryphonskeeper

                                someone asked me for a drink: "i'll have a morgan freeman---is that a drink?"

                                SK: "no, that's an actor. . ."

                              2. re: soozycue520

                                Opposite problem - if I order a martini without specifying a brand of gin I almost always get vodka - at least sometimes the server will list brands of vodka for me to choose from!

                                1. re: sheiladeedee

                                  As a many year bartender....I have found that most (not all) young servers have no clue to ask if someone wants gin or vodka for a martini....I have no problem informing them to ask the customer. What is a problem is when they ask EVERY time what a drink is garnished with.....Did you NOT listen to your trainer while being trained. OH...one more thing, servers, DONT think because you try to kiss my azz your gonna get your drinks before anyone else.....

                              3. I would love to be able to get a real daquiri. The last time I ordered one, I got a strawberry concoction topped with whipped cream!

                                I didn't want dessert.

                                3 Replies
                                1. re: tzurriz

                                  Overheard from the seat in front of me on an airplane.
                                  "Would you like a cocktail?"
                                  "What kind would you like?"
                                  "Just a regular cocktail."

                                  1. re: davebough

                                    Those are the people I serve a cosmo. At least I know they will oooh and ahhhh at how pretty it is and how cool they look drinking it.

                                    1. re: davebough

                                      ironically, I would have said "yes, sir" and made a sazerac.

                                  2. I don't drink daquiris but I didn't know the originals were not frozen. And, ahem, I am a little over 30.

                                    Also, on a recent trip to L.A my husband & I were at Trader Vic's at the Beverly Hilton for a late night drink before turning in (more for people watching than actual drinking as I know their drinks tend to be on the sweet side). However, it was busy & I felt bad only my husband was buying a drink while we were taking up valuable real estate by the pool so I ordered a "mojito martini". It wasn't on the menu & I asked the waiter if the bartender would be able to make it...based on a nice drink I've had in the past that reminded of a strained mojito. Waiter came back & said no problem. The drink was great & I will always be appreciative of the bartender for accommodating my special request which is more than I can say about our stay at the hotel.

                                    6 Replies
                                    1. re: ceekskat

                                      Any good bartender will make you whatever you want. So long as you know what it is you want :)

                                      The only problem I ever had with requests were people who ordered things like a daiquiri, alien orgasm, or even a simple mocktail, and then proceed to tell me I made it wrong...

                                      sigh.. I don't tell surgeons how to cut.. why do they tell me how to mix?

                                      1. re: gryphonskeeper

                                        I felt kind of awkward the other weekend when I ordered a rum rickey at a noisy bar. The exchange went something like this:
                                        me:"Rum rickey please!"
                                        BT: "Rum what?"
                                        "rum RICKY"
                                        "A shot of rum, 1/2 oz lime juice, pinch of sugar and soda over ice."
                                        "Ohhhh... a Ricky. Those don't have lime though."
                                        "I thought that they do."
                                        "No, but I can throw a lime in there if that's what you want."

                                        I'm pretty sure that a rickey is soda and lime but I didn't want to piss off a bartender.

                                        1. re: Lixer

                                          You are correct. The thing that makes it a Rickey is fresh lime juice and club soda.

                                          1. re: Lixer

                                            also correct not to try to piss off a bartender :)

                                            tho if the bt didn't know a common drink i'd probably change my order to a beer or something. . .

                                            1. re: Lixer

                                              when that happens just say can I get a rum with roses lime (if they don't have regular lime juice and sugar) and some club soda please?

                                              1. re: gryphonskeeper

                                                Hehe, I didn't even think they might not have real lime juice. I've just been doing the drinking thing for a month so it's all a new experience to me! It worked out well though, I just smashed the lime slices with my straw a bit. :)

                                        2. Have to add my two-cents' worth: I am a daiquiri (on the rocks) drinker and I can't tell you the last time I was able to order this drink at a restaurant without going through the whole "you-mean-a-strawberry-daquiri?" routine with the server. This is not all that surprising as many of these young people have probably not seen a real daquiri. What IS surprising is that none of the bartenders know how to make one. These are VERY nice restaurants I'm patronizing, not the corner beer bar. More times than not, the server returns and I'm told that they can't make it. I'm not being smart, but don't bartenders have a bar guide behind the bar anymore to look up "recipes"? The ingredients are so basic that I would think that would be all that was needed. The one I got last Friday night had to be margarita mix with rum -- syrupy sweet and artificial tasting . . .not good.

                                          1 Reply
                                          1. re: kmdunningaia

                                            Most often now the bartenders are not trained, just a server who got promoted to the bar, and yes they should have a bar guide, any decent bar will have at least one, and an index card recipe holder for the most popular drinks.

                                            Daiquiri's are so simple, it takes so much more of a bartenders time to make those bastardized frozen concoctions TGIFridays pass off.

                                          2. I'm with you, gryphon.

                                            Nothing like the real thing.


                                            1. I was in a Boston craft cocktail bar recently, where a young patron was disappointed to learn she couldn't get a frozen Daiquiri. She settled for a beer, but I lobbied her to try a real Daiquiri, which this bar makes beautifully, for her next round. I didn't stick around to see if she took my suggestion (which she thanked me for), but I'm hopeful a seed was planted.

                                              Let's not mistake slush for awfulness here: mists and Tiki drinks like the Trader Vic's Mai Tai are pretty similar to blender drinks in appearance and texture. The real issue is over-sweetness, which plague countless cocktails that don't come out of blenders.

                                              The noise of a dozen active blenders is damned annoying, too. If I'm in a place that specializes in blender drinks (which doesn't happen often), I'm generally relieved when they use Slush-Puppie-type machines.

                                              It's been a few summers since I made one, but a well-made blender piƱa colada -- fresh pineapple, homemade cream of coconut, good rum -- can be delightful, if not something you want to drink all afternoon.


                                              3 Replies
                                              1. re: MC Slim JB

                                                I like a good pina colada (frozen) myself, and if you can track down Coco Lopez and Lotus brand Pineapple juice, both canned, but from Puerto Rico, you will not be disappointed. Both are really excellent products, but can be a bit hard to find in Boston. Particularly the Lotus. Tropical foods Roxbury occasionally has it.

                                                I've made home made coconut milk (shredd, add a tad of water, squeeze) but not cream of coconut. Do elaborate.

                                                1. re: StriperGuy

                                                  Make cream of coconut by steeping shredded fresh coconut (dehydrated, unsweetened is not a terrible substitute) in just-below-boiling water for about an hour, straining and squeezing out the coconut with a ricer, reducing the liquid by about half on a slow simmer, then adding about equal parts cane sugar.


                                                  1. re: MC Slim JB

                                                    Sounds awesome. Will give it a whirl.