Don't make the mistake of ordering Aperol spritz in Venice - ask for this instead

Nothing screams tourist like ordering the wrong food when you're on holiday ... unless, that is, you also order the wrong drink. Here's a round-up of the local classics to keep on hand for bar emergencies - and make ours a double (drinking responsibly, of course!).

Skip the fancy cocktail haunt in Venice, and head to a small bacaro or wine bar. You'll often see people drinking a spritz standing at the bar and digging into a selection of cicchetti - delicious small snacks served aperitivo style. But here's the thing - while most of us would order Aperol, many Venetians favour Select for their tipple. This bitter aperitif was created in Venice in 1920 and is traditionally used in the original Venetian spritz. It's darker and more bitter than Aperol, but with a dash of prosecco and soda, it's a very refreshing alternative.

Wine buffs will delight that there are many delicious malbecs on offer - rich, deeply coloured wines produced in the vineyards around Mendoza, but don't let that stop you experimenting. The drink many locals reach for is Fernet con Coca, a mix of Fernet-Branca and cola - indeed the bitter Italian amaro has become a national obsession here, with Argentina now accounting for the majority of global Fernet-Branca consumption. On its own it's sharp and medicinal-tasting, but when mixed with cola it becomes smoother, with a distinctive bittersweet flavour.

2. Yes, it's perfectly acceptable to drink ouzo with your octopus - the Greeks do it, too. But if you want to mix things up, try tsipouro as well. This strong Greek spirit is distilled from grape pomace (the leftovers from winemaking), making it something of a cousin to Italian grappa. Typically around 40-45 per cent ABV, it's especially common in northern Greece, where it's served in small glasses alongside seafood and meze. In many traditional tsipouradika bars, ordering a glass will also bring a small plate of food to the table - surely a reason to linger.

Limoncello may be the sweet, sunny liqueur we love, but when in Italy, finish a meal with amaro. Across the country there are dozens of herbal amari, often drunk after dinner as a bittersweet digestif. Part of the appeal is the regional variety. Sicily has Amaro Averna, for example, while Milan is home to the aforementioned Fernet-Branca. Drunk neat in a small glass, sometimes slightly chilled, an amaro should be slowly sipped after a meal.

While sangria became popular in the tourism boom of the 1960s and '70s, it's an everyday Spanish summer drink, tinto de verano, that's truly everywhere. It's a mix of red wine, lemon soda and plenty of ice that's lighter than sangria, made without the traditional brandy, for starters. If you're after something with more oomph, try kalimotxo, sangria's other (naughtier?) cousin, the Basque drink made from equal parts red wine and cola.

The Czech Republic may be famous for its pilsner, but locals also have a soft spot for Becherovka, a herbal liqueur created in the spa town of Karlovy Vary in 1807. Made from a mix of herbs and spices, it has a bittersweet flavour, and it's usually served ice-cold in a small glass, though many people mix it with tonic and lemon to make a refreshing drink known as a Beton - which some call the Czech G & T.

While sake goes hand in hand with Japanese food, the mix of whisky, soda and ice in a highball has made it one of Japan's most popular everyday alcoholic drinks and a perfect match for fare in izakayas. Indeed, there has even been a spike in the highball's popularity in recent years after Suntory did a marketing blitz for whiskey. Many places even have highball taps or special highball machines designed to deliver perfectly chilled whisky and soda quickly.

While Porto is undeniably the home of port, there are plenty of other drinks locals also reach for. Vinho verde, from northern Portugal, is a crisp, lightly fizzy young wine that's often enjoyed with seafood. In Lisbon, meanwhile, you'll see people stopping for a quick shot of ginjinha - a sweet cherry liqueur served in tiny cups at small street bars, sometimes with a cherry in the bottom. Drink it standing at the counter and you'll fit right in.

The margarita may be Mexico's most famous tequila cocktail, but many locals reach for a paloma instead. Made with tequila, grapefruit soda, lime and served with a salted rim, it's lighter, fresher and perfect in hot weather - plus bottled grapefruit soda makes it simple to prepare. Oh, and tequila may be Mexico's most famous spirit, but mezcal is the one many are more passionate about - sip it slowly and serve with orange slices and sal de gusano, a savoury mix of salt and chilli.

Yes, a glass of crisp rose is lovely, but the French still traditionally start an evening with a Kir - a simple aperitif made by adding creme de cassis (blackcurrant liqueur) to white wine. It's light, slightly sweet and also widely served in cafes and bistros before dinner. Adding it to champagne is a festive touch - a Kir Royale is, how you say, always super chic.