This ceremonial Mayan brew has evolved into a sweet, smoky spirit in the Chiapas highlands.

At a subterranean Edinburgh bar, drinkers can assemble their cocktails via kitschy claw machine.

This small-batch spirit is distilled from cactus fruit.

Benedictine monks in Oregon brew and serve this dark, heady beer.

The Netherlands' most famous treat now comes in a bottle.

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.

Flower bulbs are the main ingredient of this quintessentially Dutch spirit.

Meet Japan's first milk soda.

Not even the 17th-century nuns behind this Mexican eggnog could resist drinking it.

Bitter, sweet, and salty collide in this cool Taiwanese treat.

A small cantina is home to a sweet-and-salty shot of raisin liqueur with a cheese cube chaser.

Slovakian winters call for a honey-and-bacon hot brandy cocktail.

A distillery's abandoned barrels of cinnamon liqueur led to this new Dutch tradition.

Neither tea nor hot chocolate, this Caribbean cocoa drink is in a league of its own.

This jewel-toned Sicilian and Maltese specialty is so sweet, it’s hard to believe it comes from a spiky cactus.

This dark, sweet refresher was born at a now-defunct amusement park on the shores of Lake Erie.

A pharmaceutical company developed this beverage as drinkable IV solution.

A roadside diner in Hatch, New Mexico, makes the most of the town's fiery crop.

Immortalized by “Anne of Green Gables,” the drink is a must-try for lit lovers on Prince Edward Island.

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

The anus-shaped fruit tastes like cinnamon applesauce.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.