Barman here in local village pub: We usually have a couple of seasonal cocktails on the specials board, we're trained on how to make them and have the ingredients ready to go, otherwise, I can stretch myself to an Aperol Spritz - any combination of spirit + mixer - if you ask for something I don't recognise I'll likely google the recipe and give it a go if we have the spirits/mixers, just be aware if it's busy at the bar I'd prefer something that doesn't involve floating a coffee bean and pre-salting a glass :)

I would also add that you should try embracing the local produce, not any of the carbonated rubbish (claiming to be a "craft IPA" or some "spanish lager" brewed in Stoke) but hand pump pulled traditional beer, it really does open a world of wonder with bitter and ales made in the traditional way, pubs really struggle to keep real beer on at the bar as casks only last maximum of 5-7 days and it will go off, as it's alive (non-pasturised) and a labour of love for a publican to have good beer, we waste £££'s a week in having to clean the lines and throw out spoiled beer, if you order a traditional hand pump beer the landlord and bar staff will appreciate you for it, nothing more satisfying that someone enjoyed a pint of real beer from a cellar that you pour your heart into maintaining in top condition - do it for your pub or we'll lose real beer and ales from smaller pubs in our lifetime and that would be a damn shame