Foods Rescaper Wants to Try

When soaked and blended with water, the tigernut creates a nutritious nondairy beverage.

Peru's purple drink made from purple corn.

Who said vineyards have to grow grapes?

This is one expensive load of crap.

Oaxaca's favorite morning beverage is an ancient blend of cacao, corn flour, and water.

Meet tequila's fruity, fragrant relative.

In South Africa, women transform a tart fruit into a celebrated sour brew.

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

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

A uniquely Texan take on Chartreuse.

An unlikely pairing of honeycomb toffee and purple seaweed.

In medieval Germany, drinkers followed a star to local lager.

This is what happens when a bartender spices up a classic fisherman's coffee cocktail.

Once an insect-dyed health tonic, this liqueur now adds a scarlet tint to Italian pastries.

This cookie is found only in Rome's Jewish quarter.

Presidents and popes loved this cocaine-infused wine.

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

This Christmas tree elixir kept Vikings and Captain Cook alive.

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

The story of Britain's smelliest cheese involves monks, drunks, and endangered cows.

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

The vineyards of Mount Vesuvius still produce the same wines enjoyed by the ancient Romans.

The ultimate in nutty brews.

Outside Rome, a tranquil abbey turns eucalyptus into liqueur.