Foods Cactam Has Tried

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

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

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

The prosperous Southern California date industry produces delicious milkshakes.

A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.

A bitter liqueur that traces the history of a Hungarian-Jewish family.

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

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

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

Anyone for a shot of “Black Death”?

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

Icelanders make a very, very good dog.

These holiday cakes link Christmas to the Norse god of lightning.

This dessert is roasted over a fire and looks like a tree.

A prehistoric sea monster sucks blood, then gets cooked in its own.

This “brown cheese” tastes like caramel.

A sandwich so decadent, it was once inappropriate for women to order one.

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

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

The Galician cheese named for a nipple and brought to you by “blonde” cows.

In Icelandic cuisine, few things are more traditional than half a sheep's head.

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

Denmark's open-faced sandwiches are equal parts decadent and decorative.