Foods cayton Has Tried

The fiery fruit brandy of the Balkans.

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

These embellished containers didn’t just sit pretty on the table; they determined social standing.

To release steam, Victorian bakers placed whimsical ceramics in their pastries.

Grab life by the Georgian wine horn.

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

Sabering champagne doesn’t hold a candle to this method of cracking open wine bottles with red-hot iron.

These beautiful wooden cups are traditionally carved from birch tree burls.

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

This bright green cocktail doubles as dessert.

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

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

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

Locals joke that you should be able to “float a horseshoe” on the thick brew.

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

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

This grain-free beer was all but forgotten until folk festivals sparked a revival in Kurpie, Poland.

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

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

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

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

These seasonal brews gets made with an ephemeral ingredient.

This tomato variety can stay fresh for six months after harvesting.

Eating these unpredictable tapas is a game of spicy-pepper roulette.