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.”

Pay tribute to the poet Robert Burns with bagpipes, readings, and heaping helpings of haggis.

You can have your syrup and drink it, too.

A hearty Irish staple that can tell your fortune.

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

This melting-pot munchie combines fries, shawarma, melted cheese, garlic sauce, and spicy sambal.

Fermenting tubers with spices, eggshells, and sugar creates a fizzy, wassail-flavored drink.

Invented in Scotland in the late 1800s, this syrupy “instant coffee” is now a beloved baking ingredient.

Pair a Brazilian confection with a sweet South African liqueur, and a unique treat is born.

Vermont's version of soft serve celebrates their local dairy and maple industries.

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

On November 5, the British celebrate a thwarted assassination attempt with bonfires and deliciously dense, sticky gingerbread.

This tangy East Coast spread is becoming increasingly hard to find.

At a subterranean Edinburgh bar, drinkers can assemble their cocktails via kitschy claw machine.

The dainty, cream-filled specialty is on the brink of extinction.

One of the smallest cities in the world specializes in mistletoe brandy.

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.

A now-archaic Scottish breakfast paved the way for this popular dessert.

Not even the 17th-century nuns behind this Mexican eggnog could resist drinking it.

A sweet and sticky accident from Derbyshire, England.

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

After a hurricane struck New England in 1938, one chef used windfall apples to make a sweet breakfast-topper.

This brandy-spiked recipe reveals the reclusive poet was actually a well-known baker.