Cold mornings in the Andean Highlands are best met with a steaming cup of this sweet, purple drink.

This Native American sour corn mixture can come as a cool drink or warm porridge.

The caffeinated wine is made by British monks and loved by Scottish criminals.

This wheat-based coffee alternative has a cult following.

In northern Scandinavia, cups of coffee get enhanced with cheese.

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

This palm fruit has a surprisingly meaty flavor.

This sweet and salty Indian drink keeps an endangered soda bottle in business.

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

Everyone says this vintage chewing gum tastes like soap, including the company.

This fermented purple carrot elixir practically makes itself.

Sour green sweets commemorate a victorious Scottish skirmish of 1337.

Alaska's wildflowers produce this vibrant jelly.

Tequila's ancient, fermented cousin is making a comeback in Mexico City.

This old American style is being resurrected by Indiana brewers.

This tart, rare flavor of agua fresca comes from Mexican skunkbush berries.

The pickled Baltic herring has an explosive reputation.

This ricotta and marzipan pastry honors the Sicilian saint's most noteworthy body part.

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

This is one expensive load of crap.

Drinking algae has never been sexier.

Every March, Central New York shelves are stocked with glass bottles of green dairy.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

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