16 Liquor Bottles Bartenders Would Rather Never See Again

The way a person approaches the average bar vastly differs depending on whether they're just a casual drinker or a seasoned bartender. Those who have spent time solely on the customer side of the bar likely aren't familiar with some of the headaches the average bartender deals with. For example, one person's preferred alcohol of choice could actually be one of the most hated liquor bottles for bartenders to work with. Most of the time, those novelty bottles on the bar shelf that entice patrons to do a round of shots are a bartender's worst nightmare.

The internet is full of bartenders commiserating over the triumphs and tribulations of the job. There's a discourse on nearly every aspect of being a bartender, including those bottles of liquor that everyone except the person pouring the drinks seems to love. We decided to find 16 bottles of liquor that most bartenders wish they never had to see again. It's not that there's widespread hate for the booze inside, but these particular bottles typically all have an inconvenience factor that can be a typical annoyance for bartenders.

Tito's is one of the most popular vodkas on any bar shelf as it's versatile and moderately priced. Many bartenders probably have plenty of experience pouring dozens of different Tito's drinks. Again, it's not that the corn-based vodka tastes bad, there is just one aspect of the packaging that bartenders are truly done with: that pesky paper cone around the neck of every Tito's bottle.

The collar on every Tito's bottle does little than serve as added advertising space, but it ends up getting in the way of bartenders just trying to peacefully pour vodka and cranberry juice. There are even online petitions from bartenders and Tito's fans alike for the brand to remove the collars from its bottles once and for all to make a bartender's job just a little bit easier. One Reddit user noticed a 2023 ad on the community site from Tito's declaring that the brand began removing collars on the 1-liter bottles of vodka, so it sounds like slowly but surely, the hopes of bartenders everywhere are starting to come to fruition.

Patrón is one of the most popular top-shelf tequilas on the market. It's basically assumed that a tequila drinker will be able to find Patrón at even a modestly stocked bar, so bartenders are more than acquainted with the brand. There's just one problem: Patrón's recognizable stubby bottle is a bit of a pain to pour from. A common complaint from bartenders is that most pour spouts don't fit in Patrón bottles, making it difficult to measure a shot. It's also oddly shaped, so it can't sit in a normal-sized bar well, which actually might be a smart marketing tactic as it requires bars to keep Patrón bottles on full display.

Another frequent refrain from bartenders is that bottles of Patrón are sold in way too much packaging. It's a hassle for a busy bartender to open the Patrón box, carefully remove the tissue paper from around the bottle, and pry off the plastic seal around the cork. It's time-consuming and enough of a reason for bartenders to roll their eyes when customers order a round of Patrón shots.

Crown Royal Canadian Whiskey receives similar complaints from bartenders as Patrón tequila in that the brand sells its booze in way too much packaging. The iconic purple bags might be part of the brand identity, but it becomes tedious for bartenders to take every bottle out of an individual drawstring bag just to restock a shelf. The bagged bottles are also typically sold in individual boxes, which makes it even more of a chore to crack open. a new bottle once the Crown on the shelf is empty.

Another feature of Crown Royal that isn't favored is the bottle's short neck. Many bartenders tend to grab bottles by the neck, which isn't possible with the Canadian whiskey brand. The inability of a bartender to get a good grip on the bottle can also mean it's easy for Crown Royal to slip out of a server's hands during a busy rush.

Maker's Mark whiskey is easily recognized by its signature red wax top, but that notable feature is one of the most loathsome to bartenders trying to open a new bottle. Many bartenders online note that the wax seal is difficult to remove properly, especially if the small tab breaks off that aids in the removal process. It also anecdotally noted that whenever a bartender is in a rush to open a new bottle of Maker's, it's virtually impossible to rip that wax off.

Maker's Mark isn't the only wax-topped whiskey that falls victim to these annoyances. Bartenders have also noted that Pinhook bottles have the same issues. "I know anything with a type of wax bottle is the worst but these killlll me. Especially if i'm in the weeds and have to open a new one," u/material_roof_1539 wrote on Reddit about Pinhook bottles.

There's no shortage of whiskey bottles that get on bartenders' nerves, among them the classic Jack Daniel's Old No. 7. Many bartenders online proudly proclaim Jack as one of their least favorite bottles of all time to work with. The biggest complaint is that the plastic packaging is too difficult to open in a rush. It has a plastic cork rather than a screw top that can sometimes take a surprising amount of force to remove—that is, once you peel off all of the annoying plastic wrapper from the top.

Jack Daniel's fans counter the hatred toward the bottle by providing tips for opening it. Someone suggested twisting the bottle while holding the neck so that the top breaks cleanly. However, when @therealmattyr on TikTok tried it for themselves, it proved to be less than helpful in expediting the process of opening up a fresh bottle.

A much-discussed annoyance for bartenders surrounds the inconvenient design of many popular gin bottles. Hendrick's gin, for example, is a stout bottle with no neck that's difficult to pour. The manufacturers add grooves to the side of the bottle, but many seasoned bartenders claim that the bottle is still easy to drop. Another complaint about Hendrick's in particular is that the opaque bottle is also heavy, making it difficult for bartenders to take inventory visually or by weight.

Other bottles, like Tanqueray and Aviation, are square with no long stem to grab it easily. Many gin bottles are also a pain to open, requiring a knife or other tool to gain access. The troublesome seals also make it prone for a bartender to cut themselves when opening a bottle, which many say they have experience with. "Why do gin makers hate bartenders?" TikTok user @amandasusnik1 joked on the app.

1800 Tequila is a favored mid-priced bottle that is a habitual staple on bar shelves everywhere to utilize in margaritas and beyond. The reason you probably recognize the bottle is because it has to be stored on the back shelf due to its bulky size. Bartenders particularly find the oversized 1800 caps to be an annoyance. They aren't uniform with the other tequila bottles and the large opening makes it a challenge to utilize a pour spout.

The 1800 tequila bottle is seemingly designed so that the oversized cap can be utilized as a shot glass for added functionality. However, those who have tried to execute the practice say it's better in theory and most often results in a mess. The top is hard to grip and makes it all too easy to spill the shot all over yourself, especially if it isn't your first drink of the night.

Frangelico is a hazelnut liqueur that, to many bartenders who loathe the design of the bottle, is more similar in resemblance to a syrup bottle than the average liquor on a bar shelf. The clunky shape and large pouring mechanism make this bottle way too easy to become a complete mess, especially for a busy bartender making drinks during a rush.

There are few things more annoying to a backed-up bartender than grabbing a sticky bottle of Frangelico while trying to assemble a round of chocolate cake shots. Ask any bartender and they'll say there's no proper way to hold this bottle comfortably. Pouring it is even more of a challenge. It's one of the after-dinner drinks that most bartenders would probably prefer you enjoy at home and stick to something classic like a gin and tonic that is much less of a hassle to assemble.

Another whiskey brand that bartenders on the internet complain about is Knob Creek. It's another bottle with an offensive wax seal that's somehow even more of a pain to open than the others, which is why it deserves its own slide. Once a bartender manages to pry open that pesky seal, they have to deal with a cork that's too brittle. It's common to be left with a bar covered in pieces of wax after opening a bottle of Knob Creek, which is enough to annoy anyone who has to deal with it on a regular basis. "Just needs some Knob Creek, all the fun of opening a Makers bottle but now the wax crumbles everywhere too," u/hermosa06-09 wrote on the bartenders' Reddit page.

The wide base of a Knob Creek bottle adds to the difficulty of getting a good grip to open it up. The odd square shape also takes up plenty of space on any bar shelf, which can be a hindrance when trying to stock as much variety as possible.

Goldschläger is another liqueur with an uncomfortable shape and a tendency to get way too sticky after just one pour from the bottle. The Swiss cinnamon schnapps is a popular drink for its dramatic visual effect as the liquid contains floating gold flecks inside. The long neck of the bottle makes it so bottom-heavy that it's another struggle to pour it into a shot glass or jigger. The difficulty pouring can often lead to leaks and spills. While a little vodka spilled on the side of a bottle might be fine, even a drop of cinnamon schnapps is enough to leave any bartender's hands feeling sticky and smelling like artificial pine cones for the rest of their shift. These qualities should be why a customer shouldn't be surprised to catch a bartender rolling their eyes when they hear you order a round of drinks with this specialty liqueur.

Basil Hayden is the last bottle of whiskey on our list that bartenders typically complain about, but it isn't because of a wax seal. Basil Hayden stands out for having the world's most annoying whiskey label. The oversized paper label is prone to getting wet and making a mess. It gets in the way of a bartender's grip on the bottle and can also lead to accidents behind the bar.

Haters of Basil Hayden's design also condemn the wood cork stopper that makes it hard to access the whiskey inside. The cork seems to be the incorrect size to fit the bottle and can be a chore to try to dislodge it. Other bartenders claim it's a bottle that requires a knife to be opened, which always slows a busy bartender down while they're trying to craft drinks and serve customers.

Galliano is one of those bottles that you can tell is annoying just by looking at it. The vanilla liqueur is easy to spot behind any bar because of its towering height. Often, it requires separate storage because it won't fit in the parameters of the average bar shelf. The bottle is essentially all neck, which makes it hard for bartenders to get a good grip on it. The bottle gets significantly more difficult to pour from as you use it, so a bartender will probably be even more annoyed if you ask for the very end of the bottle.

A frequent joke among bartenders about Galliano is that the liqueur is a crucial bottle at any bar even though people barely even order it. It isn't a common ingredient in classic cocktails, yet the massive gold bottle is always making its presence known behind any bar. "No one buys Galliano, you just get issued a bottle with your liquor license," u/crappy_IDs joked on Reddit about the unpopularity of the spirit.

On the opposite end of the spectrum, Angostura bitters are a crucial ingredient behind any bar to craft dozens of different cocktails. While it's endlessly useful, bartenders do get a bit annoyed at the design of the bottle. Angostura bitters come in an easy bottle to recognize, as it has an oversized paper label that doesn't even come close to hugging the bottle tightly.

The signature loose label started as a mistake when the Angostura bitters brand was first invented, but the detail stuck around as a way to differentiate the bottle on the shelf. Some bartenders disagree with those who hate on the giant label as they believe it helps them easily find the bitters among a sea of spirits in their well. However, others think the label does nothing but get in the way and become prone to getting spilled on and thus becoming a mess.

Grand Marnier is another primary liqueur at bars for cocktail crafting. The cognac/bitter orange liqueur is extremely popular for its distinct flavor, but bartenders aren't the biggest fan of the mechanisms of the bottle. It's another bottom-heavy bottle that can be clunky to try to pour neatly into a small glass. The neck is also relatively short, which makes it even harder for bartenders to get a solid grip on the bottle when floating around the back of the bar.

Other bartenders comment that the method for opening a bottle of Grand Marnier is annoying. The bottle can be a struggle to uncork. Additionally, once a bottle has been opened and used, it's easy for the top to get crusty and stuck on with the residue of sweet liqueur. The product already has a massively favorable reputation, but it might be more of a bartender's favorite bottle if the design was revamped a bit.

Clase Azul is a tequila that initially entices most patrons for its beautifully designed bottle. The ceramic decanter is literally a work of art and looks great on any bar shelf. While the bottle itself might be aesthetically pleasing, bartenders aren't a fan of its practicality. It's another spirit that's difficult to take inventory of because of its opaque design and heaviness. The bottle is also extremely tall, which can be annoying for bartenders trying to tastefully store it.

The top of the Clase Azul bottle also has a bell, and anyone who hasn't bartended can only imagine how old it gets to hear drunk customers asking to ring it after every shot. The novelty bottle is best enjoyed at home, where its owner can appreciate its design and ring its novelty bell as much as they want without annoying any bartenders trying to finish their shifts.

The final bottle that bartenders online are sick of based on its design is Chambord. The black raspberry liqueur comes in a spherical bottle with a large gold top. Many bartenders complain that the odd design makes it uncomfortable to hold. Some bar workers even claim that they've been tempted to throw the bottle across the room like a ball due to its grenade-like shape. Bartenders also say that, through experience, there is virtually no way to hold a bottle of Chambord and look cool.

Another complaint about Chambord is its pouring mechanism. The opening doesn't fit the average pourer and it's easy for a spout that does fit to slip out and make a mess all over any bartender who is just trying to do their job. Chambord is undoubtedly a tasty ingredient in many inventive cocktails, but it's another bottle with a design that could use some work.