Foods Newvena Wants to Try

A double-ended British pastry that's both main course and dessert.

Just so we’re clear, there is actually milk in this old English punch.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

The 17th-century dessert plants an isle of meringue in a sea of custard.

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

The liqueur was created “to stimulate and revivify His Majesty” while he was driving.

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

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

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

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

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

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

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

The world's northernmost commercial brewery makes beer with water from a glacier.

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

Consisting of spiced, curdled milk and lots of alcohol, this boozy bedtime drink dates back to the Middle Ages.

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

Make like a 19th-century Belgian miner and cool off with this refreshing ale.

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

This ruby, tannic style is little-known outside its native Bulgaria.

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

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