This sweet sandwich celebrates Georgia's favorite crop.

This beer was popular more than 3,000 years ago.

It's the fat-fueled energy drink of the Tibetan Plateau.

This bright green cocktail doubles as dessert.

A Colonial cocktail brought to you by ale, rum, and a really hot poker.

A sacred alcoholic drink made from chewed and fermented yuca.

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

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

Every mug of Nepalese millet beer is basically bottomless.

This cocktail is a New York City summertime staple, albeit an illegal one.

Ethiopian honey wine is sweet, funky, and perfect with injera.

The perfect marriage of coffee and tea.

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

These seasonal brews gets made with an ephemeral ingredient.

In the Peruvian jungle, some families still make this homemade spirit.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

Next-level egg rolls are wrapped in an entire chicken wing.

It takes only two hours for palm sap to become palm wine.

The traditional Chinese medicine can also be deadly.