Oklahoma City's signature cocktail calls for a frosty mug, a shot of amaretto, Coors Light, and orange juice.

The potent cocktail of beer, wine, and soda is a favorite in the bars of Addis Ababa.

In an Ethiopian forest, a dying breed of beekeepers scales dangerously tall trees to harvest nectar from handmade hives.

An extract made from a rare water bug's pheromones makes for unforgettably pungent sauces in North Vietnam.

Detroit's signature soda shake blends Vernors ginger ale with vanilla ice cream.

A Prohibition-era flavor from a soda company beloved by Detroiters and Juggalos.

These eerily bone-like candies come with bumpy “joints” of nuts and chocolate “marrow” inside.

The sweet is naturally a bubblegum shade of pink.

Layers of flavored tea combine to create a drinkable rainbow.

Mexican and American Indians have a long history with this powerful cactus.

A rare orchid ingredient makes this ice cream stretchy and chewy.

Peru's strikingly beautiful mashed potato casserole.

Frozen custard gets topped with green chile sauce and salty pecans to make this Las Cruces specialty.

A now-shuttered Missouri drive-in brought local acclaim to patties topped in peanut butter.

A roadside diner in Hatch, New Mexico, makes the most of the town's fiery crop.

Caribbean tree bark gives this drink its bittersweet flavor.

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

Floridians baked this tangy treat before key lime took over the state's pie scene.

A motel restaurant in a tiny Utah town bakes this sweet and sour treat.

This sweet-and-savory Moroccan meat pie can be tough to track down.

Soften the chill of Northeastern winters with a spirit distilled from local maple sap.

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

Saffron, rose water, and pistachios combine in a fragrant, sweet-savory treat.

A fragrant, difficult-to-harvest delicacy from the Scottish moorlands.