Foods Scott Mansfield Has Tried

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

This New Year's luck-bringer has a controversial contemporary taste.

Infants and Genghis Khan enjoyed this fermented mare's milk.

These entrails identified safe venues for Black musicians during the Jim Crow era.

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

The Colombian government declared war on this once-ubiquitous drink.

A New Year's Eve tradition of scarfing down 12 grapes for good luck.

This cousin of root beer has a long history and a surprisingly minty taste.

A bar sharing a basement with a pickle place led to an unusual drink.

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

A World War I sugar shortage led an inventor to make a very cherry soda that looks like wine.

It takes only two hours for palm sap to become palm wine.

This is one expensive load of crap.

Colonial Gatorade made from vinegar and molasses is back in style.

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

It's delicious, unless a pregnant woman or anyone in a bad mood stirs it.

This bright green cocktail doubles as dessert.

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

Pink or green syrup turns a historic German ale into a tart, sweet delight.

Peru's purple drink made from purple corn.

For a meaty essence, producers dangle raw chicken breast over their stills.

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

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

Brewers are replacing hops with sweet, aromatic herbs to resurrect this extinct beer.