The 9 Worst Cocktails In History Slideshow

The "strawberry daiquiri of 1970s, the maraschino liquor and Amer Picon (the French version of Amaro) combined with rye whiskey and vermouth makes you wonder, 'Why arent I drinking a Manhattan?'" The drink is often not done right because of the scarcity of Amer Picon in the U.S. Better stick to the other boroughs more famous drinks, i.e. the Manhattan.

The cocktail was made famous by the 19th-century version of Planet Hollywood, Chicagos Pump Room. The reason for its success? The copious amounts of booze. The recipe calls for 8.5 ounces of white rum, Puerto Rican gold rum, light rum, 151-proof rum (ouch!), brandy, and vodka, combined with grenadine, lemon juice, orange juice, and pineapple juice. That isnt just drinking, "thats anesthesia."

Not every tequila cocktail is terrible no drink can ever recreate the magic of the margarita but the Mexican Diablo is not one to raise the bar. The Mexican Diablo is made with tequila, lime juice, crme de cassis, and ginger ale. The way its made when you take tequila and ginger ale to it ruins the agave. Plus, the crme de cassis used usually isnt good quality. How to save the Mexican Diablo? Make a tequila high ball with lemon, orange juice, and mint leaves a much better solution.

The Papa Doble is also known as the Hemingway Daiquiri, which calls for "too much" rum, lime juice, "not enough maraschino liqueur, and no sugar." Rumor has it that Hemingway hung out drinking these in Havana, but as the panelists put it: "Why should we have our drinking habits be dictated by Hemingways diabetes?" Just go for the rum and leave the sweeteners out.

The Aviation cocktail calls for lemon juice, dry gin, maraschino liqueur, and crme de Violette the problem maker. The purple ingredient makes the drink very sour, as opposed to the maraschino flavor. As the panelists put it, "It tastes like a flower gone bad, or hand soap."

"It just sucks." Cocktails and orange juice should never be mixed together, and every tequila sunrise recipe calls for pure, artificially candied syrup grenadine to pour into cocktails. Despite its popularity, the original 1930s recipe calls for crme de cassis and lime juice. Plus, grenadine back then was true pomegranate juice (without the added sugars), which is a better alternative to the "crappy, sweet, caramelized juice."

Perhaps the only terrible cocktail to grace the pages of Savoy, it has crme de violette, crme de menth, anisette, sweet cream, and dry gin yikes. As if the overwhelming mix of too many creams werent bad enough, the original recipe found in Savoy ends with: "This is womens work."

8. The French Martini
Why ruin Chambord with pineapple juice and vodka? The two ingredients in this "thoughtless abomination" of a drink make no sense together and it isnt a structured cocktail. Plus, when the drink sits out, the molecular esters produce a scent of "cold pizza and vomit."

As the panelists said, when civilization today has collapsed and future societies come back to discover the Irish whiskey and pickle juice shot/chaser, "they will understand what caused our downfall." The only excuse to drink a pickle back (admittedly, a favorite of The Daily Meal staff), they say, is if youve drunk enough whiskey beforehand. The only hope is that future hipsters dont discover it.