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

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

Brewers freeze their beer to make this high-octane, sweet style.

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.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

This device bucks the Russian tradition of sharing a cup of tea and makes just enough hot water for one person.

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

Only a few breweries still make smoky beer in this classic German style.

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

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

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

Portugal's volcanic archipelago is home to addictively sweet and chewy muffins.

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

Its deep-fried crust is part of a longstanding Neapolitan tradition.

This dessert pays tribute to the snow-covered mountains surrounding Salzburg.

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

This traditional dessert commemorates the country's sweet taste of victory over the French emperor in 1812.

These Bavarian cookies are also intricate works of art.

To do Christmas right, Italians turn to heavenly chestnuts.

Some families keep their holiday meal fresh by letting it live in their bathtub.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.