Bad Booze We Love Anyway
Colorful 80’s cocktails
Let’s be honest: for every rare Japanese whisky or small batch mezcal lining the top shelf, there’s a bottle of “bad booze” lurking somewhere in your past (or, let’s be real, your present). As a spirits specialist and mixologist, I’m supposed to turn my nose up at anything that isn’t craft-distilled and aged in barrels made from the reclaimed wood of sunken pirate ships. But let’s face it, sometimes the heart wants what the liver regrets.
What's Bad Anyway?
What makes a booze “bad” anyway? Is it the flavor, the marketing, or the fact that it once fueled a regrettable karaoke rendition of “Don’t Stop Believin’”? The truth is, “bad” is subjective. Your uncle’s beloved bottom-shelf bourbon might taste like regret to you, but to him, it’s the sweet nectar of nostalgia. The same bottle that makes a sommelier clutch their pearls might be the very thing you reach for when you want a drink that tastes like college memories and questionable choices.
Jägermeister
Jägermeister photo credit Andrea Tummons
Take Jägermeister, for example, an excellent digestif after a big meal, no harm, no foul, but the reputation of this beloved, yet hated, liqueur in the US? Well, that's what I call a ‘you’ problem. Don't blame it on the Jager. If you drink four shots on an empty stomach in a short period of time, or paired with an energy drink, the result won’t be fun, but drink as intended, and the experience is widely different.
If you thought you’d never see the day when Blue Curaçao or peach schnapps made a comeback, surprise! The 80s are back, baby—and so are their most notorious bottles. Bartenders everywhere are dusting off bottles of Midori and whipping up neon-green cocktails like it’s 1987. And don’t get me started on crème de menthe; it’s popping up in speakeasies with a wink and a nod to the days when “fancy” meant rimmed in sugar and topped with a paper umbrella.
Midori cocktail
Let’s take a moment to appreciate modern Midori. If you remember Midori from its heyday in the 80s and 90s, you probably recall an electric-green liqueur that tasted like a Jolly Rancher in a blender. But times have changed! In recent years, Midori’s recipe got a serious glow-up: less sugar, more real melon flavor, and a more refined balance overall. The new formula uses premium Japanese musk melon, and the result is a liqueur that’s less syrupy, fresher, and actually works beautifully in cocktails beyond the classic Midori Sour. So if you haven’t tasted Midori since the days of teased bangs and acid-wash jeans, give it another shot, it’s brighter, cleaner, and a whole lot better than you remember.
Juliette bottle and cocktail
And speaking of comebacks, let’s talk about peach schnapps. Once the life of every fuzzy navel and Sex on the Beach in the 80s, peach schnapps is enjoying a well-deserved resurgence. Why do we still love it? Because it’s pure, unapologetic fun in a glass. It’s the flavor of summer break, poolside parties, and not taking yourself too seriously. Modern mixologists are rediscovering how a splash of peach schnapps can add juicy sweetness and a playful kick to everything from sparkling cocktails to boozy desserts. Plus, there’s something comforting about a drink that doesn’t pretend to be anything it’s not—sweet, fruity, and ready to get the party started. In a world obsessed with artisanal everything, sometimes all you need is a little nostalgia, a lot of peaches, and no judgment. If you can’t bring yourself to reach for the standard classic peach schnapps brands, and you’re looking for lux, try a premium peach liqueur like Juliette, in any cocktail that calls for peach schnapps.
Tequila
Tequila shots with lime and salt
Entire categories of booze that were once considered the ultimate “yuck” have made astonishing comebacks, and tequila is perhaps the best example. For decades, most people’s first encounter with tequila, especially in the U.S., came from rough, bottom-shelf bottles that were barely agave spirits at all. My own introduction involved a dubious bottle with something floating at the bottom (let’s call it a “worm,” though it was probably just a marketing gimmick) and a liquid so bracing that the salt-and-lime ritual was more about survival than tradition. Honestly, it’s a wonder anyone ever gave tequila a second chance!
Thankfully, the tequila landscape has changed dramatically. No longer are we forced to choose from one bad Mixto Tequila, basically a mix of agave derivatives, sugars, and possibly artificial colors and flavoring, from another. Today, we have access to a world of 100% agave tequilas that are approachable, complex, and genuinely enjoyable to sip, no lime or grimacing required. The newfound respect for tequila owes a lot to better products available, better education, stricter regulations, and a new generation of drinkers willing to give it another shot. If you still associate tequila with college dares and lost weekends, now is the perfect time to revisit this spirit.
Tequila Sunrise
And if you want to put it to the test, try the 80s favorite—the Tequila Sunrise—but made with high-quality ingredients. You might be surprised to discover that this retro cocktail actually rocks when made right!
2 oz Blanco Tequila, try Inspiro Tequila
3 oz fresh orange juice
1 oz fresh lime juice
1/4 oz fresh grenadine
Add Tequila and juices to a cocktail shaker with cubed ice, shake until chilled. Strain into a Collins glass over fresh cubed ice. Slowly pour the grenadine over the cocktail for a sunrise effect. Garnish with a fresh orange wheel.
Amaretto
And then there’s Amaretto, the sweet, nutty Italian liqueur that’s somehow both sophisticated and delightfully kitschy. For many of us, Amaretto was our first introduction to “grown-up” flavors, thanks to its unmistakable almond essence (even though it’s usually made from apricot pits). Whether you remember it from the heyday of the Amaretto Sour or as the secret ingredient in your grandma’s holiday cookies, this liqueur has stood the test of time. Modern mixologists are giving Amaretto a second look, using it to add warmth and depth to everything from espresso martinis to inventive desserts. It’s proof that a little sweetness and a lot of nostalgia never go out of style. Try the tried-and-true classic, Disaronno.
Curaçao
Maison Ferrand’s Dry Curaçao
Let’s not forget the Technicolor wonder that is Curaçao. Whether it’s the iconic blue version or the classic orange, Curaçao has been splashing its way into cocktails and pool parties for generations. Originally made from the dried peels of the Laraha citrus fruit native to the island of Curaçao, this liqueur has an aromatic punch that’s both zesty and slightly bitter, perfect for brightening up tropical drinks. Sure, Blue Curaçao’s electric hue might make craft cocktail purists cringe, but that’s half the fun! There’s something joyfully retro about sipping on a neon Blue Lagoon or a classic Mai Tai, and modern bartenders are rediscovering how a dash of Curaçao can add both color and complexity to contemporary creations. There are plenty of brands that craft Curaçao without artificial colors, and even craft brands are making gorgeous Curaçao liqueurs. One of my favorites is Maison Ferrand’s Dry Curaçao. This brand has helped elevate orange Curaçao’s reputation from mere cocktail coloring to a true bartender’s staple. Inspired by 19th-century recipes, Maison Ferrand’s version is crafted with bitter orange peels, brandy, and a touch of spice, resulting in a complex, aromatic profile that’s worlds away from the sugary orange liqueurs of yesteryear. Just one sip proves that orange Curaçao can be both grown-up and irresistibly delicious.
Booze is cyclical
So, why do we love the “bad” stuff? It’s simple: booze, like fashion, is cyclical. What’s considered cringe-worthy today might be tomorrow’s retro-chic darling. Plus, sometimes you just want a drink that doesn’t come with tasting notes longer than your grocery list. There’s a reason why, after a long shift, even the most refined palates reach for a guilty pleasure.
At the end of the day, the best booze is the one that makes you happy (and doesn’t give you a headache after two sips). Whether you’re sipping amaretto on the rocks or doing shots of “that stuff we don’t talk about,” own it! One person’s “bad booze” is another person’s Friday night delight. So next time someone side-eyes your drink of choice, remind them: taste is personal, and fun is universal, tell em Sailor said so!