Bourbon Manhattans are the choice of my father and I.
2 dashes of Angostura bitters on the ice, then 2 fingers of Tribuno Vermouth, and 3 fingers of Maker's Mark. We don't bother with the cherry.
It's the right mix of sharp alcohol cut with just enough sweet without being a froo-froo cocktail. And allows us to assert a shred of individuality in the face of Wisconsin's addiction to Brandy Old-Fashioneds. WI-style Brandy Old-Fashioned are good, especially a "real one" where the bartender will actually use a sugar cube dripped in bitters, orange and cherries and actually muddle/smash it before the brandy (Usually Korbel), ice, and sour goes in (or crushed ice to add fill, with no soda or sour...), but WI Brandy Old-Fashioned gets too close for comfort to the "drinks for people who don't actually like alcohol"-territory to make it a regular item.
Dry gin martinis on occasion.
Otherwise it's just Scotch on the rocks.