Domaća pića širom sveta

Cider, South West England: Cider’s produced all over the world, but the English West Country has a particular tradition for scrumpy; a cloudy, unfiltered version of the drink. Hiccup… ABV for ciders here is typically around 8.5%!

Slivovitz, Serbia: A sweet-tasting damson plum brandy, you’ll drink Slivovitz as an aperitif in Serbia and on all special occasions. Shots of Šljivovica are taken from a special glass called the čokanji-čokanjčići

Pilsner, Czech Republic: Czech city Pilsen is the home of Pilsner, a pale lager first created in 1842 using a new bottom-fermenting technique. Beer diciples flock here to glug Pilsner Urquell at its birthplace.

Canelazo, Ecuador, Columbia and Peru: Served hot at night-time fiestas in the Andes, spicy canelazo is made from aguardiente (sugar cane alcohol), sugar and water boiled with cinnamon. It’s often mixed with naranjilla, mora or maracuyá fruit juice for a fresh kick

Airag, Mongolia: Also called kumis (its Russian name), this Mongolian delicacy is made wholly from fermented mare’s milk. It’s served chilled and sipped from saucer-shaped cups called piyala.

Prosecco, Italy: The base of classic Italian cocktails the Bellini and Spritz. In these economically battened-down times, it’s also more and more peoples’ replacement for wedding Champagne. This bit of sparkle’s nothing new to Italians though, who drink it anytime like any other good wine.

Black Balsam, Latvia: Take one whiff of this bitter herbal potion and you won’t be surprised an 18th-century Rigan pharmacist created it. Its medicinal taste means drinking neat’s not for everyone, but most Latvians add it to coffee, hot blackcurrant juice or pour it over ice cream.

VB Beer, Australia: Beer is Australia’s national drink, and Victoria Bitter has held the title of most-sold tinny for over two decades. Chase it with Queensland XXXX Gold and Tooheys New to try the full gamut of Oz’s biggest beers

Soju, South Korea: A sweet, vodka-like drink that literally means “burned liquor.” You never pour your own Soju while drinking in a group. If someone says “one shot,” you have to down it, and as soon as you glass is empty it is polite for it to be filled it again – handy.

Poncha, Madeira, Portugal: A cool Madeiran fisherman’s punch that makes use of the island’s yummiest exports. Mix runny honey, fresh lemon juice and aguardente (sugarcane rum) in a pitcher and mix with a mexelhote, a traditional wooden tool with a grooved ball at the end.

Mount Gay Rum, Barbados: When Captain Jack Sparrow asked “But where is all the rum?” it wouldn’t be inconceivable to think he was talking about Mount Gay – the Bajan distillers are the oldest rum company in the world, with company deeds starting in 1703.

Orujo, Spain: Brewed in northwest spain, particularly Galicia, Orujo is made from fermented grape skins, seeds and stalks: the leftovers from wine production. You can also infuse it with herbs, as pictured

Seco Herrerano, Panama: Triple distilled from sugarcane, Seco Herrerano is drunk with milk or as replacement of vodka or rum in Panama. National cocktail the Chichita Panama mixes the drink with grapefruit and pineapple juice

Krupnik, Poland and Lithuania: A sweet honey vodka liqueur whose recipe was invented by 14th century Benedictine monks (in Nesvizh, Belarus), it’s been drunk in Poland and Lithuania since the 16th century.

Becherovka, Czech Republic: Czech city Karlovy Vary produces this brand of herbal bitters. Drink it with tonic water and you’re having a beton (BEcherovka + TONic) – the Czech word for “concrete”.

Mirto, Italy: A liqueur made from locally-grown myrtle plants on sunny Sardinia and Corsica, Mirto comes in red (rosso – sweet and made from berries) and white (bianco, made from leaves).

Pisco Sour, Peru: An amber-coloured grape brandy made in Peru and Chile, Pisco is the base ingredient of Peru’s national drinking obsession, the Pisco sour: just add fresh lime juice, syrup, egg white, Angostura bitters and ice. In Chile they’ll use Chilean Pisco, swap the syrup for sugar and take out the bitters

Tej, Ethiopia: This honey wine is home-made all over Ethiopia and has a light and sweet flavour, similar to mead.

Arrack, Sri Lanka: Distilled from coconut sap, arrack’s taste falls somewhere between whisky and rum – in Sri Lanka it’s mixed with ginger beer for a refreshing pick-me-up.

Kvass, Russia: Russia’s other national drink is a mildly alcoholic brew made from fermented black or rye bread, water and herbs. You can also add fruit, lemon or ginger to taste. In summer, every neighbourhood has a red or yellow kvass truck to quench local thirst: priyatnogo appetita!

Brennivin, Iceland: Affectionately called “Black Death,” this caraway-flavoured Icelandic schnapps has also been referred to as “nasty,” “awful,” and “bleurgh.” It’s meant to be eaten with fermented shark’s head.

Moutai, China: This premium Chinese liquor has a mild, soy sauce-like fragrance. Produced in the town of Maotai, Southwest China, it’s served at Chinese state dinners and is the only alcohol presented as an official gift by embassies in foreign countries

Okolehao, Hawaii: An old Hawaiian moonshine made from the fermented root of the Ti plant, Okolehao is now produced as a sweet, fruity-tasting liqueur by a Maui distillery.

Pabst Blue Ribbon, USA: This flagging beer brand was revived by anti-mainstream types in Portland, Oregon in the early noughties, and has since become the poster drink for American hipster culture. It’s past its peak in zeitgeist terms, but the legacy lives on in a much-boosted market share. Sip on PBR in Portland, OR or Brooklyn, New York for ultimate effect.

Kleiner Feigling, Germany: Called “little coward,” you can buy this fig-flavoured vodka in any German corner store. There’s a special way to drink it, as demonstrated in the video: tap the bottle on the table upside-down to create bubbles in the liquid at its neck, open the bottle, press the lid on your nose, clamp the bottle neck between your teeth and finally tilt your neck back to down the drink.