A decadent blend of coffee, whipped egg, and butter have made this wartime invention a modern-day favorite.

Quench your thirst with the refreshing taste of celery soda.

Colonial Gatorade made from vinegar and molasses is back in style.

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

Locals joke that you should be able to “float a horseshoe” on the thick brew.

The ocean-scented brew pays homage to an old Scottish style.

The fiery fruit brandy of the Balkans.

Artichokes form the backbone of this vegetal liqueur.

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

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

The essence of Canada's eastern coastline, distilled.

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

Real maraschinos were born more than a century ago in an Italian distillery.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

To some, the soup's greens represent key moments of the crucifixion.

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.