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100 Worst Rated Western European Beverages

Last update: Sun Feb 16 2025
100 Worst Rated Western European Beverages
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01
Death in the Afternoon
Death in the Afternoon infographic
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MAIN INGREDIENTS

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.

02
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MAIN INGREDIENTS

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
03
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Café com cheirinho is a Portuguese coffee with added alcohol. Most varieties include a splash of fruit, wine, or pomace brandy (aguardente), while some include a dash of medronho (fruit brandy made from medronho fruit).


Occasionally, the spirit can be served on the side. This combination is especially favored during colder seasons, and it is best enjoyed as a digestif.

04

Wine Variety

CASTILLA-LA MANCHA, Spain
2.8
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Airén is the most widely planted grape variety in Spain. This white-skinned grape is better known for its sturdiness, and though it was mainly used as a blending grape or in production of brandy and table wines, some winemakers have seen its potential in the production of crisp, good-quality varietals.


Wines made from Airén grapes are light and typically low in acidity, with fruity aromas reminiscent of green apples, pineapple, and citrus fruit, while the best examples will usually also display rose nuances. These easy-drinking wines usually have moderate acidity and perfectly pair with white fish and seafood. 
05

Herbal Liqueur

THUIR, France
2.8
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First marketed in 1889, this French liqueur was an invention of Fernand Moureaux who originally produced it in the commune Maisons-Alfort. He decided to distill the roots of wild gentian root, together with a secret combination of other herbs and spices, to create this complex aperitif that is characterized by floral, bitter, and spicy flavors.


While the dominant aroma is imparted with mashed gentian roots, the drink displays subtle, earthy notes of citrus, vanilla, apricots, and caramel. Suze is typically served cold, as a long drink when it is usually paired with tonic or orange juice. 
06
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This spiked Italian coffee pairs a shot of espresso and a splash of liquor, typically different varieties of grappa, brandy, rum, mistrà, or sambuca. The drink is supposed to have a dominant, rich coffee flavor and not to be overpowered by strong liquor.


Occasionally, the two drinks are served separately, allowing the guests to combine it according to their taste. In other countries, it occasionally goes under the name espresso corretto, while in Spain, a similar spiked espresso is known as carajillo.

07

Herbal Liqueur

FRANCE and  2 more regions
2.9
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Anisette, anisetta, or simply anis is a term that encompasses various anise-based liqueurs. These types of liqueurs don’t have a single origin, but they are mostly associated with Mediterranean countries, such as Italy, Spain, France, Greece, and Turkey.


The drink is mostly distilled from a base that is flavored with anise plant, sometimes together with other botanicals. The distillate is then usually sweetened or additional flavored. Most varieties range from 40 to 60% ABV. Anise liqueurs are usually enjoyed neat, mixed with water, or served over ice, but they can also be added to espresso (café corretto), or incorporated into cocktails and long drinks.

08

Wine Variety

PROVINCE OF CÁDIZ, Spain
3.0
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Palomino Fino is a Spanish grape variety that is mostly used in the production of sherry. Known as a high-yielding grape that produces mainly bland white wines that are low in acidity and sugar, the must from Palomino can oxidize quickly, which makes it ideal for the production of sherry—fortified and oxidized wines that hail from Jerez.


The grape is used in the production of various sherry styles, and it accounts for approximately 90% of sherry production. The first must is mostly used in the production of dry white wines such as Fino and Manzanilla, while the second pressing is usually made into darker and richer Oloroso. 
09

Herbal Liqueur

MILAN, Italy
3.1
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Though most brands keep their recipe secret, this Italian-style liqueur is typically made with a blend of various spices and herbs such as saffron, juniper, rhubarb, aloe, chamomile, and mint. Because of the extensive list of ingredients, Fernet is characterized by its complexity and a usually a unique, bittersweet flavor.


The most popular brand is the Milan-based Fernet Branca, invented in 1845 by Bernandino Branca. The drink has been a mainstay in Italy and Argentina, and lately, it has been experiencing a somewhat of a renaissance because of its use in some of the classic cocktails such as Toronto or Hanky Panky. 
10

Herbal Liqueur

MARSEILLE, France
3.1
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This best-selling anise-based spirit was invented by Paul Ricard. He experimented with the distillation of fennel, anise and Provençal plants until he perfected the recipe in 1932, and started to market it as the real pastis of Marseille.


Despite the war turmoil and short suspension of production, in 1951 Ricard was able to produce it again, and bottle it at the desired 45% ABV. Ricard is best appreciated as an aperitif, when it is served cold and diluted with cold water, which produces a slightly opaque drink that has a strong fresh flavor of anise and licorice, with underlying tones of Provençal herbs. 
11
Herbal Liqueur
PROVENCE, France
3.1
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20
Wine Appellation
PROVINCE OF ASTI, Italy
3.3
21
22
23
24
Wine Appellation
RHÔNE-ALPES, France
3.3
25
26
27
Ale
NORD-PAS-DE-CALAIS, France
3.4
28
29
Orange Liqueur
MARSEILLE, France
3.4
30
Brandy
COGNAC, France
3.4
31
32
Fortified Wine
PROVINCE OF TARRAGONA, Spain
3.4
33
Wine Variety
VALENCIAN COMMUNITY, Spain
3.4
34
Wine Variety
SICILY, Italy
3.4
35
Dairy Beverage
GIRONDE, France
3.4
36
37
38
39
Wine Variety
HAUTES-PYRÉNÉES, France
3.4
40
41
Fruit Brandy
ALGARVE, Portugal
3.5
42
Cider
BASQUE COUNTRY, Spain
3.5
43
44
45
46
Wine Appellation
SAÔNE-ET-LOIRE, France
3.5
47
Wine Variety
CATALONIA, Spain
3.5
48
49
Egg Liqueur
PADUA, Italy
3.5
50
Wine Appellation
METROPOLITAN CITY OF ROME CAPITAL, Italy
3.5
51
52
53
Wine Variety
BURGUNDY, France
3.6
54
Cocktail
PARIS, France
3.6
55
56
57
Liqueur
TERMOLI, Italy
3.6
58
Wine Variety
BRAGA DISTRICT, Portugal
3.6
59
Wine Variety
SOUTH TYROL, Italy
3.6
60
61
62
Berry Liqueur
COUR-CHEVERNY, France
3.6
63
64
65
66
67
Cocktail
FLORENCE, Italy
3.7
68
Liqueur
PROVINCE OF NOVARA, Italy
3.7
69
Non-alcoholic Beverage
PROVINCE OF VALENCIA, Spain
3.7
70
Herbal Liqueur
LOUSÃ, Portugal
3.7
71
72
Cocktail
MADEIRA, Portugal
3.7
73
74
Wine Variety
PROVINCE OF LEÓN, Spain
3.7
75
76
77
Wine Appellation
COIMBRA DISTRICT, Portugal
3.7
78
79
Wine Appellation
PROVINCE OF VERONA, Italy
3.7
80
81
Fortified Wine
PROVINCE OF CÁDIZ, Spain
3.7
82
83
Soft Drink
LIGURIA, Italy
3.7
84
Wine Appellation
PROVINCE OF ALESSANDRIA, Italy
3.7
85
86
Fortified Wine
VILA REAL DISTRICT, Portugal
3.7
87
Wine Variety
PROVINCE OF OURENSE, Spain
3.7
88
89
90
91
Cocktail
BASQUE COUNTRY, Spain
3.7
92
Wine Appellation
PROVINCE OF TERNI, Italy
3.7
93
94
95
Fruit Brandy
LOWER NORMANDY, France
3.8
96
Wine Cocktail
BASQUE COUNTRY, Spain
3.8
97
98
99
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TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “100 Worst Rated Western European Beverages” list until February 16, 2025, 13,574 ratings were recorded, of which 10,876 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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Western European Beverages