Foods andyhartsmith Wants to Try

A cocktail that originated in a British officers’ club in erstwhile Burma now has fans across the world.

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

The modest root vegetable makes a potent liquor in Wildschönau, Austria.

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

Dates from this desert oasis have been sweetening Egyptian tables since pharaonic times.

The city of the Taj Mahal hosts another wonder: Crystallized pumpkin candy.

This Philadelphia cocktail was invented at a fishing club that once declared itself a sovereign state.

The uniquely Rhode Island treat is a relic from the era of soda fountain pharmacies.

This fermented purple carrot elixir practically makes itself.

Peru's purple drink made from purple corn.

This triple-distilled cashew fruit liquor is a source of Goan pride.

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

We can thank coconuts for this lesser-known tropical moonshine.

Ancient Celtic settlers brought this honey-based drink to Brittany.

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

This crisp, sour Kenyan brew is made by fermenting the “sausage” fruit.

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

Recently introduced to France, it's the color of pool water.

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

Anyone for a shot of “Black Death”?

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

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

Bishop's Vineyard makes its products from grapes grown in California graveyards.

A wine so luxuriously sweet, it's consumed by the spoonful.