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" As Esquire&amp;#039;s drinks correspondent, I often hear the question &amp;quot;What&amp;#039;ll you have?&amp;quot; Since it all depends on the bar, there&amp;#039;s no one way to an- swer it. The chart in my head is arranged something like this. --D.W. WHAT I DRINK AT A &amp;quot;BAR&amp;quot; BAR: A Bud and a shot of Beam. Upgrade: A pint of Sierra Nevada pale ale and a shot of Woodford Reserve. Notes: If the bar is Irish, make it a Guinness and a John Power&amp;#039;s. AT A BREW PUB: A pint of pale ale or IPA. Upgrade: Another pint. AT A BASIC COCKTAIL LOUNGE: Gin martini, wet with a twist. Upgrade: Rob Roy, twist. Notes: Always try a martini before the upgrade. If the martini is nasty, fall back on a beer and a shot.  AT AN ADVANCED COCKTAIL LOUNGE: Rye martini, twist. Upgrade: Rye old-fashioned, no fruit. Notes: The bar is advanced if it&amp;#039;s got three kinds of bitters on display and a bottle of straight rye in the well. If no rye, be suspicious of its claims. AT AN OLD-SCHOOL CLUB ROOM: Martell Cordon Bleu cognac, Highland Park 18 Scotch, like that. Upgrade: It&amp;#039;s all upgrade. Notes: Go neat with water back rather than on the rocks. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/drinks/a1988/esq060606whatidrink/>