At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

A complexly flavored post-meal digestive became the candy of choice for Indian children in the 1980s and ’90s.

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

Ground nuts provide the base for this warm, caffeine-free drink.

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

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

This fruit makes tattoos, antibiotics, and dessert.

No Bonfire Night is complete without a cup of this warm, vinegar-flavored snack.

Caribbean tree bark gives this drink its bittersweet flavor.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.

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

This French fortified wine is left outside for a year, aging amid rain and swinging temperatures.

This Finnish licorice liqueur is as black as ink and as salty as seawater.

Pilgrims trekking across Spain can stop for free wine at the Monasterio de Irache.

In South Africa, women transform a tart fruit into a celebrated sour brew.

You can still drink riesling and pinot noir from this medieval cellar.

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

Fizzy, fruity, and still fermenting, this almost-wine is a celebrated part of Austria's harvest season.

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

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

This Swedish holiday soda outsells Coca-Cola during the Christmas season.

South Jersey's signature syrup has been flavoring sodas and shakes for more than a century.

An obscure Italian amaro became the pride of Pittsburgh.