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" It is without a doubt a more enjoyable exercise to talk about good drinks rather than bad ones \u2014 to daydream about all the Tastes of Treason and El Necios and Sore Losers that you plan to order, or concoct, in the very near future. But for those of us who inhabit the real world, full of unavoidable run-ins with subpar bars, the more pertinent question might be how, exactly, to make the best of bad situations: what you should be drinking at the watering holes found in airports and off-the-highway hotel lobbies, or any place sporting an unironic beer-branded mirror. For just this purpose, the Kitchn has polled 25 food and cocktail writers to find out about their so-called &amp;quot;safety drinks.&amp;quot; Gin and tonic came up most frequently, though with some debate as to whether the tonic is likely to be off (tonic, by the way, does go bad). Some other respondents named Campari, bitters, or vermouth in their answers (those people obviously do not go to bars quite as disreputable as the ones I&amp;#039;ve been to). Other popular strategies included beer, whiskey on the rocks, and vodka straight-up. So basically: something cold, straight, and from a bottle. What&amp;#039;s your go-to drink in a dive or otherwise questionable bar? Let us know in the comments. [The Kitchn] "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/bars/a13988/what-to-order-at-bad-bars-8732390/>