Foods andyhartsmith Has Tried

You can still drink riesling and pinot noir from this medieval cellar.

Only two silent monks know all 130 plants that go into this herbal liqueur.

Long relegated to moonshine jars, aged corn whiskey is finally getting respect outside Kentucky.

A sweet and nutty liqueur made with the fruit of the "elephant tree."

Make like Jane Austen and sip from the fountain in this famed Pump Room.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

The aging process of this formaggio begins in a barrel of wine.

Donn Beach wrote the recipe for his famously potent cocktail in secret code.

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

A Colonial cocktail brought to you by ale, rum, and a really hot poker.

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

This pineapple soft serve has a cult following at Disney theme parks.

A World War I sugar shortage led an inventor to make a very cherry soda that looks like wine.

The caffeinated wine is made by British monks and loved by Scottish criminals.

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

This bright green cocktail doubles as dessert.

This drink hasn't been produced since the late nineties, but still has a cult following.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

The best place to find the “nectar of the gods” is Holy Island.

Sri Lanka's crispy, bowl-shaped pancake comes with an egg at the bottom.

This spiced, warming drink may have helped broker peace between warring tribes.

In Houston, Vietnamese chefs offer a unique take on the “mud bug.”

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.