n
A mead made with honey and maple syrup.
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(Mexican and Mexican American gastronomy) A tisane beverage, especially horchata, tamarind or tropical fruit, served from large glass barrels in taquerias with small pieces of fruit included.
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A Turkish cold drink made from yoghurt and water with salt and sometimes herbs.
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A caraway liqueur, a variety of kummel, usually flavoured with bitter almonds, anise, angelica root and orange peel.
n
A type of Italian herbal liqueur
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An alcoholic drink of northeast India, made from fermented rice.
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A traditional alcoholic beverage consumed in Bhutan, made from rice, maize, millet, or wheat, either fermented or distilled. The beverage is usually a clear, creamy, or white color.
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Alternative form of arak [A clear, unsweetened aniseed-flavoured alcoholic drink, produced and consumed primarily in the Middle East.]
n
An alcoholic drink distilled from the fermented sap of palm trees, originating from the Philippines.
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A form of mead made with blackcurrants.
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A variation on the Blue Hawaii, using creme of coconut in place of sweet and sour mix.
n
A Tunisian alcoholic drink made from figs.
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a fermented drink made from wheat or millet
n
Sweetened tea with milk and tapioca pearls, often including fruit juice, syrup and other ingredients.
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An African alcoholic beverage, brewed from the grains of Guinea corn (Sorghum bicolor) and millet (Pennisetum glaucum).
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An African alcoholic drink made from sorghum, maize, or millet-flour
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A fermented liquor, resembling perry, made in Cayenne from the grated root of the manioc.
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An alcoholic drink made by fermentation of cassava juice
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A variety of French dressing, generally thinner in consistency and bright red in colour.
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An intoxicating drink prepared from grated manioc, consumed in some Native American cultures.
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A drink, found almost exclusively in Panama and Costa Rica, made from milk, hominy,cinnamon, and vanilla.
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A sweetened drink like orangeade but made with citranges.
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A pastry typically made and consumed in the Catalan-speaking areas.
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A Venezuelan liquor made from the leaves of Agave cocui.
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A liqueur, made from eau-de-vie, sugar and, as flavor, dried peel of sweet and sour oranges, naturally colorless but often artificially colored blue.
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An American variety of grape, with compact bunches of small, sweet, amber-colored berries.
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(New England) A thick milkshake containing ice cream.
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A beverage made from sweet tea, orange juice, lemon, and possibly other fruit juices, originating in Nashville, Tennessee.
n
(Australia) gelato, Italian style ice-cream; a serving of gelato, often in a cone.
n
(rare) A refreshing drink made in South America from the fruit of the genipap.
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A loose mixture of dried fruit, nuts, frequently salt, and sometimes other ingredients; designed as an energy supplement for use while hiking, climbing, canoeing, etc.
n
(Canada, US) A preserve made from sugar and grapes.
n
A sweet beverage variously made with rice, chufa or morro seeds (or, historically, barley), water, sugar, and cinnamon, and sometimes with milk.
n
Alternative form of ice cream soda [A beverage made by adding ice cream to a soft drink.]
n
(Canada, Philippines) Sweetened iced tea, flavoured with lemon.
n
Obsolete form of chocolate. [(chiefly uncountable) A food made from ground roasted cocoa beans.]
n
An alcoholic drink made from cassava by Amerindians in Suriname and Guyana.
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An intoxicating beverage made from the kava plant.
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A fermented drink made from mare's milk, common among peoples of the Central Asian steppes.
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A form of curaçao liqueur made from its fruit
n
A strong alcoholic drink of the Democratic Republic of the Congo, made from maize or sometimes cassava or plantain.
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A sour beverage from Africa, made from cornmeal.
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A sweetened mango drink.
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A sweet liqueur made from marasca cherries
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An Eastern Slavic drink resembling mead.
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A mead that contains fruit.
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A variety of Chinese rice wine, made from fermented glutinous rice and usually about 15–20% alcohol by volume.
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A beverage consisting of fruit juice, water, and some milk, as served in Southeast Asia.
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(South Africa) A sweet syrup made from grape juice.
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Dark, rich syrup infused with the essence of pine.
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A mildly fermented drink made from pounded roots mixed with bits of maize, popular in rural Zambia.
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(Africa) A Kenyan alcoholic drink made from the dried fruit of sausage tree (Kigelia africana).
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A traditional fermented milk beverage of the Kalenjin people of Kenya.
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Alternative form of muscatel (“wine or grape”) [A muscat grape or raisin, especially one from southern Spain.]
n
Pomegranate syrup, sauce, or wine.
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A Slavic liqueur containing an infusion of herbs and/or fruits in brandy or similar spirit
n
(countable) A traditional British ice cream cone with a flaky chocolate bar inserted, usually made with soft serve.
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A liquor made from the sap of nipa palms.
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An Armenian spirit distilled from fruits or berries.
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A strong alcoholic drink of West Africa, distilled from the juice of raffia palm trees.
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A distilled beverage made from the ti root, and often containing other ingredients, such as sugar cane and pineapple.
n
(uncountable) An anise-flavoured aperitif, originating in Greece.
n
Alternative form of piwari [A traditional Native American alcoholic drink made with fermented cassava.]
n
A traditional Hungarian fruit brandy.
n
A genre of popular music most closely associated with mid-20th-century Sierra Leone.
n
A traditional Native American alcoholic drink made with fermented cassava.
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A liqueur containing aniseed.
n
A substance similar to marzipan, but produced from peach or apricot pits instead of almonds.
n
A type of rice wine found in Tibet.
n
A type of beer made from fermented millet or sorghum in parts of West Africa.
n
A traditional Native American alcoholic drink made with fermented cassava.
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An African beer made from millet.
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A syrup made from reduced pomegranate juice with a little lemon juice
n
A traditional fruit brandy in the Carpathian Basin, known under several names, and invented in the Middle Ages.
n
Alternative form of raki [A Turkish liqueur flavored with anise.]
n
A Turkish liqueur flavored with anise.
n
Obsolete form of ratafia. [A liqueur or cordial flavored with peach or cherry kernels, bitter almonds, or other fruits.]
n
A liqueur or cordial flavored with peach or cherry kernels, bitter almonds, or other fruits.
n
A type of jelly (fruit preserve) traditionally served with lamb in the U.K., which is a notable exception to the usual U.K. practice of describing fruit preserves as jam
n
Alternative form of rob (“inspissated juice of ripe fruit”) [A syrup made of evaporating fruit juice over a fire, usually mixed with sugar or honey, and especially used for medicinal purposes.]
n
A type of vinegar made from fermented rice or rice wine, used in Chinese, Japanese and Korean cooking.
n
An alcoholic drink distilled from fermented rice.
n
A beverage made from the rooibos plant.
n
Alternative spelling of saloop. [(dated) An aromatic drink originally prepared from salep and later from sassafras bark with other ingredients such as milk and sugar added, which was once popular in London, England.]
n
A triple-distilled variety of rice-based baijiu.
n
Synonym of thandai (“Indian drink”)
n
Obsolete form of sherbet. [A food of frozen fruit juice with a dairy product such as milk added; a sorbet with dairy ingredients.]
n
A West and South Asian sweet drink prepared from fruits or flower petals; a sherbet.
n
A food of frozen fruit juice with a dairy product such as milk added; a sorbet with dairy ingredients.
n
a sweet beverage made with barley and rice, and sometimes with pine nuts.
n
An alcoholic drink of Indonesia made with sugar palm.
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A drink, consumed especially in the Caribbean around Christmas, made from the flowers of Hibiscus sabdariffa: hibiscus tea.
n
A distilled spirit made from the sap of some of these plants, especially Dasylirion wheeleri.
n
(India, euphemistic) A lassi (yogurt-based drink) with cannabis mixed in.
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A traditional dessert of thickened sweetened cream, served with fruit or preserves.
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A pale yellow raisin made from a seedless grape.
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An Armenian drink made of yoghurt and water similar to airan and doogh
n
A Georgian carbonated soft drink flavoured with tarragon or woodruff.
n
A style of mead or honey wine common to Ethiopia and Eritrea.
n
An Indian cold drink of milk and sugar with almonds, spices, etc.
n
An alcoholic drink of North India and Pakistan, made from yeast fermentation of sugar cane or wheat husk, and often brewed illegally.
n
(Australia, New Zealand) A beverage consisting of milk and ice cream mixed together, often with other flavorings as well.
n
Sugar-water or fruit-water kefir.
n
Alternative form of tokay (“spotted lizard”) [A variety of grape grown in eastern Hungary and in eastern Slovakia.]
n
(Namibia) A traditional sweet beer made from the bamboo palm.
n
a traditional Ugandan fermented beverage made from bananas
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A traditional Indian probiotic drink made from rice.
n
A fragrant, grape-based pomace brandy of Cretan origin.
n
Alternative form of tsuica [A Romanian plum brandy.]
n
The dried alcoholic extract of the uzara root.
n
Cooked grape must (from Puglia) used as a sauce for pouring.
n
A kind of currant from Greece.
n
A distilled alcoholic beverage made from bananas or millet, common in Uganda.
n
(South Africa) Home-distilled brandy or raw spirit, colourless and with a powerful kick.
n
Obsolete form of yaourt. [A liquor fermented from milk, originally by the Turks.]
n
A liquor fermented from milk, originally by the Turks.
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