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

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

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

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

This tart, rare flavor of agua fresca comes from Mexican skunkbush berries.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

The prosperous Southern California date industry produces delicious milkshakes.

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

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

In Southern New Mexico, chiles add a kick to everything, including vino.

A dark soda with a dark history.

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

The New Orleans cocktail is part pick-me-up, part pyrotechnics show.

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

A Prohibition-era flavor from a soda company beloved by Detroiters and Juggalos.

This fizzy, tropical drink has ancient roots in Mexico.

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

What began as an April Fools' Day prank ended in a testicle-spiked beer.

The hangover cure gets its oyster-like texture from a raw egg.

Christmas in Northeast Pennsylvania calls for “the Champagne of the Coal Region.”

Saison dell'Aragosta is made with tasty Maine lobster.

Meet tequila's fruity, fragrant relative.

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

A Newfoundland brewery makes beer from glaciers that float along the shore.