Red eye is an American coffee variety that combines brewed coffee with an espresso shot. Although this coffee variety is found elsewhere, the name is of American origin—it is a reference to severe exhaustion that can sometimes cause bloodshot eyes.

This coffee combination is stronger than regular coffee, and it is supposed to be a more potent stimulant that keeps you awake and improves concentration. Red eye coffee appears in several variations and under various names.

Caffè mocha, often simply called mocha, is a popular coffee drink that combines the flavors of espresso, chocolate, and milk. Although it shares the name with the Yemeni coffee beans, modern caffè mocha was developed sometime in the 19th century in the USA (as a variation of the Italian bicerin coffee beverage), and is essentially a chocolate-flavored variant of a caffè latte.

It typically consists of one or two shots of espresso, steamed milk, and chocolate syrup or cocoa powder. The drink is usually topped with whipped cream and occasionally a dusting of cocoa powder or chocolate shavings for added decoration and flavor. 

Arnold Palmer is a non-alcoholic cocktail that combines unsweetened iced tea and lemonade. It is mainly made with three parts iced tea and one part lemonade, though half and half versions are also common. It was named after a famous American golf player.

The most common explanation is that Palmer often requested and enjoyed this refreshing, alcohol-free drink. Although it is traditionally made as a non-alcoholic drink, there are numerous alcohol-laced versions, mostly made with vodka. These alcoholic versions are sometimes called John Daly—referring to another golf player who allegedly had an unhealthy relationship with alcohol.

Mostly associated with New Orleans, this American version of café au lait is made with the blend of ground coffee and chicory. This practice stems from the French tradition, where chicory root was primarily used as a coffee substitute.

The root is roasted and ground before it is combined with coffee and then brewed, usually using a drip coffee maker or a French press. In the United States, this coffee variety appeared during the Civil War, when coffee was scarce and expensive. The combination remained popular in New Orleans, where the blend is brewed, and the coffee is served with equal parts of brewed coffee and scalded milk (milk that is heated just below the boiling point). 

Birch beer is the most common herbal soft drink out of all other varieties. It is most popular in the Northeastern United States, Newfoundland, and Canada. Traditionally, it is made from birch bark and sap, and depending on the species of the birch, it can be lighter or darker in color.

Most common colors include red, brown, blue and clear; also known as white birch beer. After the sap is collected, it is then distilled to create birch oil. The oil is then added to carbonated water to create birch beer. The alcoholic version is made by fermenting birch sap rather than using reduction, with the first recipe dating back to 1676.

Root beer is a carbonated, non-alcoholic beverage with a distinctly sweet flavor, dark color, and a thick white foam. Originally it was made with sassafras root by the indigenous peoples of America for medicinal purposes before the arrival of Europeans.

European culture and culinary techniques changed the traditional way of preparation and created a beverage similar to the one we today know as root beer. Charles Elmer Hires, a pharmacist, was the first person to market a commercial brand of root beer in 1876, known as root tea at the time. 

Despite its name, Italian soda is an American soft drink consisting of flavored syrups and soda. The syrups are usually flavored with spices or fruit, creating popular flavors such as cherry, raspberry, or chocolate, but they also mimic desserts or other drinks, resulting in flavors such as limoncello or amaretto.

Italian sodas will be served over ice. Sometimes, they may include cream, but the cream-based version is usually known as French soda or cream soda. Italian soda was popularized by Rinaldo and Ezilda Torre, who mixed Italian-style syrups with soda and started offering flavored sodas in North Beach, San Francisco. 

Sarsaparilla is a soft, non-alcoholic beverage that got its name from the medicinal plant used in the past to produce the drink. Nowadays companies no longer use the sarsaparilla plant itself but opt for artificial flavors instead. It is comparable in flavor to root and birch beer.

In the 19th century, sarsaparilla was advertised in the United States as a remedy for various skin and blood conditions. Unlike root beer or other herbal soft drinks, sarsaparilla isn't readily available in most countries. However, many pubs and major supermarket chains in the Philippines, Taiwan, Malaysia, and Australia still sell sarsaparilla flavored drinks. 

Spruce beer or bière d'epinette is a fermented beverage flavored with spruce—needles, buds, or spruce essence. It comes in an alcoholic and non-alcoholic form, and it typically takes on fruity, citrusy, and herbal aromas.

Modern varieties usually come in the form of herbaceous soft drink, with an alcohol content that does not go over 0.5% ABV. Alcoholic versions were not common, but several microbreweries have recently introduced modern spruce beer interpretations, usually promoted as seasonal, wintertime, or Christmas specials.