Booze

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

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

Thanks to World War I veterans, a French liqueur has become the toast of a Lancashire town.

This small-batch spirit is distilled from cactus fruit.

Each batch begins with an apple tree overlooking Samuel Morse's grave.

In South Africa, women transform a tart fruit into a celebrated sour brew.

This Finnish licorice liqueur is as black as ink and as salty as seawater.

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

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

Chinese rhubarb imparts an organic smoky aroma to this Italian amaro.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

If there is anything that should rest on its laurels, it’s probably this laurel-infused digestif.

Who needs a burger and a beer when you can combine beef and alcohol in a single patty?

Artichokes form the backbone of this vegetal liqueur.