Foods samanthafran Wants to Try

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

This herb gives cocktails another kind of buzz.

In the Colonial era, a red-hot iron rod warmed drinks, ignited cannons, and cauterized wounds.

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

This traditional Southern pairing captures sweet and salty in a single bottle.

"As a vanquisher of men its equal has never been found."

Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.

The Netherlands' most famous treat now comes in a bottle.

Not even the 17th-century nuns behind this Mexican eggnog could resist drinking it.

Slovakian winters call for a honey-and-bacon hot brandy cocktail.

Pressed from frozen grapes, this prized wine was a sweet accident.

Oklahoma City's signature cocktail calls for a frosty mug, a shot of amaretto, Coors Light, and orange juice.

The Nova Scotia ice cream flavor is so beloved, women dye their hair to match its pastel swirl.

Its pulp tastes just like the creamy spread.

You put the grater in the coconut...

Eggnog gone wild, brought to you by the Canadian Military.

Iceland's fermented, dried shark smells like urine and can taste like strong cheese.

A sundae with a surprising mix of flavors that reflect Filipino history.