Maotai is the most popular variety of baijiu—Chinese grain alcohol. It is produced from sorghum that is fermented with a yeast starter (qu). The mixture is distilled seven times throughout the year and is then placed in earthenware vessels where it is aged before it is blended.

Maotai is praised for its crisp, complex flavor and purity. It is also culturally significant, often enjoyed on special occasions and given as a present. Traditionally, it is served at room temperature in special tulip-shaped glasses. The drink gained international fame after it was awarded at the San Francisco Panama-Pacific Exposition in 1915.

Baijiu is a national Chinese drink that is distilled from fermented grains, usually sorghum, wheat, rice, sticky rice, and corn. Depending on raw materials, manufacturing process or starters, baijiu varieties can greatly differ in the final taste profile, but high-quality baijiu should always have a complex, full-bodied flavor.

Based on its aroma, the drink is mainly classified into four categories: rice, light, strong, and sauce baijiu. It is usually bottled at 50% ABV, and it should be served in small-sized wine goblets. Although baijiu has not seen success outside its native country, it represents an integral part of Chinese culture, since every social gathering or business meeting will feature a toast with baijiu.

Somaek is a simple Korean cocktail that combines beer and soju—a traditional Korean rice spirit. The ideal choice for this cocktail is lager or pilsner, which should provide a nice neutral base for soju. The ratio of the drinks can vary, but the suggested combination is three parts soju to seven parts beer.

There are several ways to make somaek, but beer is usually poured first, and a shot of soju is added next. Adding a shot of soju and then topping it with beer is also common. Somaek is mixed with chopsticks or a spoon. Chopsticks are placed inside the drink and are then quickly struck, while the spoon is used to hit the bottom of the glass. 

Emir is a white Turkish grape native to Cappadocia. It is used in varietals and blends, and it produces clean and crisp white wines. Emir is often lauded as a prime Turkish grape that can produce excellent quality wine. Apart from outstanding dry wines, it is also used in the production of sparkling wines.

Wines made with Emir are typically well-balanced and lively, often with some mineral character. They are generally high in acidity, bright, and crisp. On the nose, they usually display a blend of apple, white fruit, citrus, and herbal nuances. Emir-based wines are mostly enjoyed young, and the grape is often blended with Narince, another important white variety from Turkey. 

Arak Eshkoliyyot is an Israeli cocktail made with a combination of arak (anise-flavored spirit) and grapefruit juice. In order to prepare it, arak and grapefruit juice should be poured into a highball glass, and the combination is then topped with ice cubes.

This cocktail can often be found in Israeli bars and restaurants, but it is especially popular to make it at home during various festive events and holidays.

Arak is a clear, anise-flavored spirit that is predominately distilled from fermented grapes and is mainly enjoyed throughout the Eastern Mediterranean, primarily Turkey, Israel, Lebanon, Iran, Iraq, Syria, Palestine, Jordan, and Egypt.

Regional varieties may slightly differ in the amount of aniseed or the distillation process, which may affect the alcohol level and the final flavor of arak, but it is considered that the best styles are aged in the clay amphoras. Arak is traditionally enjoyed with a variety of appetizers and is best served diluted with ice-cold water, which makes it turn milky white, though it can also be mixed with fruit juice or tea.

It is typically served in tall glasses that are replaced with each serving. 

Haibōru or Japanese highball combines Japanese whisky and soda water, and though it may sound simple, the preparation of this cocktail entails tedious steps that have been elevated almost to an art form. The best versions would use a perfectly carved cube of ice that is first stirred until frost appears on the glass.

Any excess water should be removed, and another block of ice is added before the whisky is slowly poured in the glass. The finishing touch is another block of ice, and the cocktail is then topped off with soda water. Optionally, a lemon wedge can be used as a garnish. 

The use of sweet potatoes in the production of shōchū was introduced in the 1700s. The drink is produced by steaming, or occasionally grilling or baking whole potatoes, before they are fermented with koji mold. With over 40 different types of potatoes used in the production of shochu, as well as the use of different manufacturing techniques, sweet potato shōchū can significantly differ in character and the final taste profile, while its quality greatly depends on the amount of starch in potatoes.

Depending on the style, it can be served on the rocks or mixed with warm water.

It is said that Greek winemakers in Asia Minor were the first to produce rakı—the anise-flavored spirit distilled from fermented grape pomace. However, it was in Türkiye that raki was heavily popularized, which led to a monopolization of its production in 1923.

Most modern-day rakı varieties are based on the use of fermented grapes, raisins, or dried figs, which are mashed, then fermented and distilled in copper columns. The drink is then diluted and combined with anise or optionally fennel seeds in a mixture that would later be distilled into rakı.