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

Bitter, sweet, and salty collide in this cool Taiwanese treat.

The sweet-and-sour soda almost disappeared with the collapse of communist rule in then-Czechoslovakia.

Slovakian winters call for a honey-and-bacon hot brandy cocktail.

This jewel-toned Sicilian and Maltese specialty is so sweet, it’s hard to believe it comes from a spiky cactus.

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

Pressed from frozen grapes, this prized wine was a sweet accident.

This Lithuanian brew adds green peas to the malt.

Layers of flavored tea combine to create a drinkable rainbow.

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

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

This old American style is being resurrected by Indiana brewers.

Immortalized by “Anne of Green Gables,” the drink is a must-try for lit lovers on Prince Edward Island.

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.

Made from dozens of regional flowers and herbs, this tea reflects the unique flora of Loja, Ecuador.

On an island’s moon-like terrain, grapevines creep out of ashen volcanic soil and create extraordinary elixirs.

Make like Jane Austen and sip from the fountain in this famed Pump Room.

These Dutch doughnuts are classic New Year's treats.

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

A distillery's abandoned barrels of cinnamon liqueur led to this new Dutch tradition.

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

This small-batch spirit is distilled from cactus fruit.

Flower bulbs are the main ingredient of this quintessentially Dutch spirit.