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. 

Kumis is a fermented dairy product that originated in ancient Mongolia, but over time it has spread throughout Central Asia. The drink is similar to kefir, but is traditionally produced from mare’s raw milk, which contains more sugar than goat’s or cow’s milk, and it is also rich in proteins and vitamin C.

Due to the amount of sugar in mare’s milk, kumis has a higher level of alcohol than kefir when fermented. If distilled into the spirit, kumis becomes araka or arkhi. This light-bodied dairy drink has a slightly sour flavor and an aftertaste reminiscent of almonds. 

Mate con leche is an infusion prepared with the leaves of the yerba mate plant and milk. Traditionally, mate is prepared with water, but this version entirely replaces water with milk. The drink is prepared by adding warm milk to dry mate leaves.

It results in a creamier and less bitter version than the standard mate. Mate con leche can be enjoyed plain, but it is also commonly sweetened with sugar or honey, and it sometimes may include spices. This version is also prepared and served in a hollowed gourd, together with a bombilla—a specialized metal straw that also functions as a sieve.

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.