Foods andyhartsmith Wants to Try

A sweet, warm cocktail to chase away the chill of Andean nights.

Facing invasion, the small town of Boticas buried their bottles and gave birth to a unique style of wine.

This ceremonial Mayan brew has evolved into a sweet, smoky spirit in the Chiapas highlands.

Fizzy, fruity, and still fermenting, this almost-wine is a celebrated part of Austria's harvest season.

Small Haitian distilleries are producing some of the purest rum in the world.

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

This herbal liqueur is produced by a Benedictine monastery in the Spanish wine region of La Rioja.

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

The rare remaining bottles of the British Navy's rum rations can be yours for $1,000 each.

This small-batch spirit is distilled from cactus fruit.

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

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

In Newfoundland, the icebergs that float along the coast may end up in your cocktail.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.

Thai red beans and rum combine in a winter warmer inspired by a South American specialty.

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

It's not actually dark, but it is the world's sweetest.

Batches of this Scottish flavor get a bagpipe escort into the parlor.

Vermont's version of soft serve celebrates their local dairy and maple industries.

The essence of Canada's eastern coastline, distilled.

A Canadian spirit made with Newfoundland's beloved berry.

A spirit that toasts a time when proofing your liquor meant setting it aflame.

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