This rustic cider's name derives from an English term for fruit thievery.

In Senegal, black coffee meets sugar ’n’ spice in one heady brew.

In northern Scandinavia, cups of coffee get enhanced with cheese.

Thanks to World War I veterans, a French liqueur has become the toast of a Lancashire town.

When faced with less-than-optimal ingredients, Swedes and Norwegians once clarified their brews with eggs.

Nothing says “happy holidays” quite like mulled wine and a flaming, rum-soaked sugar loaf.

This ruby, tannic style is little-known outside its native Bulgaria.

This once-common spice is now almost completely unknown outside India.

Sweet sauce tops off buttermilk biscuits in the Appalachian and Ozark mountains.

The rich, potato-filled dish nourished Catholics on meatless Fridays.

Each batch begins with an apple tree overlooking Samuel Morse's grave.

This herbal liqueur is produced by a Benedictine monastery in the Spanish wine region of La Rioja.

Outside chapels carved from cliffs and caves, elderly women sell sweet, beautiful breads rooted in Armenia’s Christian traditions.

Sabering champagne doesn’t hold a candle to this method of cracking open wine bottles with red-hot iron.

In Tibetan temples, yak butter burns day and night.

Even a local sports team pays homage to these white-crusted, savory spuds.

Real maraschinos were born more than a century ago in an Italian distillery.

You can have your syrup and drink it, too.

The world's northernmost commercial brewery makes beer with water from a glacier.

Alaska's wildflowers produce this vibrant jelly.

Consisting of spiced, curdled milk and lots of alcohol, this boozy bedtime drink dates back to the Middle Ages.

If there is anything that should rest on its laurels, it’s probably this laurel-infused digestif.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

Recently introduced to France, it's the color of pool water.