I’ve been in the Chicago area for 15 years and still haven’t tried a shot of malort. The only time I’ve had malort was as part of a mixed drink at a Big Lebowski-themed pop-up bar. The name of the drink was A World of Pain.
Derby Day (first Saturday in May) is also when our local track begins its spring race meeting. To celebrate the Derby, and the return of live racing to our track, everybody who wants one gets a complimentary mint julep. Assuming they’re of legal age, of course.
It’s not a classy presentation, and they’re not in silver mugs. They are served in plastic cups, and by the time they’re actually served, half of their ice has melted, diluting the drink. But diluted or not, they are tasty. I’d like to try one sometime that was freshly-made, just to find out what they’re supposed to be like.
Martini and Rossi vermouth maybe, but that’s gross. I highly recommend Carpano Antica sweet vermouth.
Sometimes Dolin or Noilly Prat for not much more, but I’m not actually sure if it’s sweet/red vermouth I see often or dry/white. I don’t buy that often at all, most of the time it’s to buy the cooking sherry next to it.
As another thread reminded me, I have never had a Long Island iced tea, but I’ve always wanted to try one out of curiosity.
I guess I’ve never had a negroni either, so add me to that list.
19-year-old me thought that he could drink an unlimited number of these in a bar in Lincoln, Nebraska. Turns out he couldn’t, and he hasn’t had one since.
A few years back, I had exactly the same thing at a Fourth of July celebration in Riga, of all places, and you’re right, they’re still delicious even watered down and in plastic cups.
They’re easy to make (bourbon, spring water, mint leaves, confectioner’s sugar, and ice). I’ve never owned a silver mug, so I drink them from tall chilled glasses instead, usually through a straw. Adjust the ingredients to your liking.
I’m no Greek expert, but you certainly weren’t 
because you can’t talk about “the” or the the the the hoi polloi, also it’s the masses so that pretty much rules out any reference to the elite.
They sell pre-mixed Negronis in convenience stores, so I am not sure how super fancy schmancy that makes it
I’d like to try absinthe with the original formula just to see if it messes me up.
A Macallan in a McLaren
Yes, and it wasn’t to my taste, but it wasn’t so bad I couldn’t finish it. I agree with @spoons:
Mind you, the worst sort of cheap, chemical tasting and stale pink bubblegum you ate after all your other candy was long gone.
There are a bunch of “sissy” drinks that sound delicious, but I’d be too embarrassed as a grown man to order and drink. Well… that and buying something at bars always pisses off the cheap side of me: Screaming Orgasm (amaretto, coffee liquor, and Irish cream plus more diary and vodka - everything I’d love except the massive heartburn), Brain hemorrhage (bailey’s in one of various high color liquors again), and a few others.
I like sipping Drambuie, with or without ice, but I gather it’s not very “butch” in Great Britain.
Irish Coffee is one cocktail I like in the winter, along with Atholl Brose.
My grandmother liked Drambuie. If we were at her place for dinner, as we typically were for dinner on Christmas, Thanksgiving, Easter, etc., Drambuie would always be offered after dinner. Thanks to Grandmother, I grew to like it too.
A friend of mine introduced me to Drambuie back in the '70s. He would go around Renaissance Festivals in costume offering shots to those he particularly liked.
Sadly, he died of liver disease the first week of June 2005 at the age of 54, I believe. I remember the date so well because I heard about it over the Internet just before I left Moscow to spend the summer in Latvia.
I always wanted to order a pousse-café, if only to see the look on the bartender’s face.
These are all drinks that I sought out and tried for unusual reasons. Can’t think of any that I still want to try.
Some time ago, I stumbled on the Wikipedia entry for the original six cocktails, and decided to try each of them. The Jack Rose was good, but it was hard to find a bar that stocked the applejack needed to make it. I can’t remember which of the other five I’ve tried, now.
After listneing to Cabin Pressure, I also wanted to try Talisker scotch. I did find a bar that had it; I don’t usually like scotch, but it wasn’t bad.
It’s a tradition at my curling club (and others too, I gather) that when we host a tournament the teams which make the final are led on to the ice by a bagpiper and served a shot of Drambuie before the game. I’ve only done that once.
I’d like to invent a drink someday that uses orange juice (or some other drink with lots of pulp) so I can call it “the Quality of Mercy”.
My favorite single malt scotch is Glenfiddich. It’s like sipping candy!
My favorite blend for mixing is The Famous Grouse.
½ oz Southern Comfort
½ oz vodka
1½ oz orange juice
1½ oz sloe gin
A planter’s punch while sitting on a beach somewhere in the Caribbean. I’ve never had one, but when I do I’d like that to be the setting.
Glenfiddich is decent, but if you want a really easy single malt, Oban is delightfully buttery.