This small-batch spirit is distilled from cactus fruit.

Idaho's fried specialty makes steak a finger food.

A bar sharing a basement with a pickle place led to an unusual drink.

This bright green cocktail doubles as dessert.

This drink hasn't been produced since the late nineties, but still has a cult following.

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

Only two silent monks know all 130 plants that go into this herbal liqueur.

The liqueur was created “to stimulate and revivify His Majesty” while he was driving.

Artichokes form the backbone of this vegetal liqueur.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

The Detroit favorite is one of the oldest sodas in the United States.

Pressed from frozen grapes, this prized wine was a sweet accident.

Oklahoma City's signature cocktail calls for a frosty mug, a shot of amaretto, Coors Light, and orange juice.

This Route 66 institution goes the extra mile for soda-based indulgence.

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

A Depression-era patty filler paved the way for an Oklahoma favorite.

This tasty Czech pastry is now a Texan tradition.