Yorsh is a popular Russian mixed beverage made with a combination of beer and vodka. The ratio of ingredients may vary depending on personal preferences. After the ingredients have been combined, it is recommended to drink the cocktail quickly, as is the custom in Russia, because Yorsh is traditionally consumed in social settings after a toast.

Although vodka does not alter the flavor of beer that much, it greatly increases the alcohol content in the cocktail, so it is quite suitable if one wants to get drunk as fast as possible.

Malört is a bitter, wormwood-based liqueur that was created in the 1930s by a Swedish immigrant Carl Jeppson. The drink was first introduced in Chicago, and although it is now produced in Florida, it is still mainly associated with its place of origin, and it can rarely be found elsewhere in the United States.

Malört, which is a Swedish word for wormwood, was modeled on Swedish beskbrännvin – a liquor distilled from potatoes or grains that was often infused with wormwood. The drink is characterized by its sharp flavor and a long, bitter aftertaste. 

Korn is a German grain spirit that is traditionally distilled from fermented mash of wheat, rye, buckwheat, barley or oats. This strong colorless drink is never sweetened or flavored, and it has to have a minimum of 32% ABV, but if the alcohol content is higher than 37.5% the drink is named Kornbrand.

It is believed that the production of Korn started in the 15th century, and although it is enjoyed throughout the country, it is especially popular in the northern parts of Germany. The drink is usually low-priced, but oak-aging may provide for more complex and better-quality expressions. 

Carrulim is a traditional beverage of the Guaraní people, the largest indigenous group in Paraguay. The drink is made from sugar cane spirit, rue (Ruta graveolens), honey, and lemon. It is believed that it helps to ward off illnesses associated with August, which is one of the coldest months in Paraguay.

Locals also believe that August brings misfortune and bad luck, and drinking carrulim should protect your physical health and ward off evil or misfortune. Traditionally, carrulim is enjoyed on the first day of August. It should be the first drink consumed that day. 

A decadent cocktail made with absinthe and champagne is known as Death in the Afternoon. Thanks to its inventor - Ernest Hemingway, it is often referred to as the Hemingway Champagne, or simply The Hemingway. The cocktail originates from 1930's Paris, when the writer spent time in the city writing and enjoying absinthe.

Due to the emulsification of absinthe, the cocktail is milky in appearance, with a bubbly structure, and Hemingway’s instructions were to drink three to five of these cocktails slowly from a champagne glass.

This traditional Czech drink was invented in the 19th century as a substitute for the original Caribbean rum. It is usually distilled from potatoes or sugar beets to create a base that is then enriched with rum essence. The drink was initially classified as rum and carried the name tuzemský rum (domestic rum), but since it is not distilled from sugarcane, European regulations prohibited its original name and classification. Tuzemák is still produced in the same way, and it is a staple drink across the country.

It can be enjoyed neat or in cocktails, but it is also used in the preparation of desserts, especially traditional Czech Christmas cookies (vánoční cukroví).

Aguardente bagaceira is a clear and colorless Portuguese spirit distilled from grape pomace—the skins and pulps left as a by-product of winemaking. It is made by winemakers, but it is mostly produced in rural areas as a type of rustic drink that is not intended for commercial production.

Aguardente bagaceira can vary in quality, depending on the distillation and the base ingredient. The best examples should be powerful but with a smooth, warming finish and a fruity grape aroma. The distillate is sometimes aged to produce a softer, mellower style known as bagaceira velha. 

Boukha is a clear, colorless Tunisian spirit that is distilled from fermented figs. The drink was first produced in 1820 by Yaakov Bokobsa. Together with his sons, he perfected the recipe in 1870, and the drink is still produced following traditional procedures and the old, secret recipe.

Boukha is a smooth and warming spirit with complex notes of raisins and spices. It can be enjoyed neat, preferably well-chilled, or as a cocktail ingredient. Boukha has an alcohol content of 37,5% ABV.

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.