Pirates drank rum, right? Well, not so much- people usually mixed rum with other things back then, because the rum was very strong and not very tasty. (Still is, in my opinion.) But surely they drank grog, you might say if you know your pirate lore. Grog was a sailor's drink made by mixing rum with either water or beer. Merely watering down your rum does not do much to improve the flavor, so lemon or lime juice was sometimes added.
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The Japanese national drink, Sake, is often referred to as a “rice wine,” but if you think about it that doesn't really make any sense. You make wine out of a fruit, generally grapes but sometimes other fruits. You make beer out of grains, and rice is a grain. So Sake is really a rice beer, strictly speaking, but I don't expect anyone to change what they call it anytime soon.
The Mongolians call it “airag,” the Turkic peoples call it “kumis” or some near-variant of that sound. Either way it's fermented milk. The home-made version is usually mare's milk, the commercially-available stuff is generally cow's milk.
The peoples of the steppe have been making it for many centuries, mostly because they didn't have anything else you could really make alcohol out of. Thirteenth-century traveler William of Rubruck had this to say about it:
“it makes the inner man most joyful and also intoxicates weak heads, and greatly provokes urine.”
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The Jameson’s Irish Whiskey Pancake shot. Enough said right? This shot is now an immediate go to drink on days of pub crawling and nights of abusing the right to be inebriated. With St. Patty’s day coming up in just a couple of weeks it might not be a bad idea to get some Irish themed Drinks. That is if you are like me and are sick of the Mich Golden Lite that has been died green, just can’t do it anymore.
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Vodka is made of potatoes, right? Well, no, a lot of it isn't. Some of it is made from grain, and some of it is even made from grapes (although grape vodka is controversial).
Hardcore, desperate alcoholics will do whatever it takes to get alcohol in their bloodstream, even if that means drinking mouthwash. Perhaps some of them even acquire a taste for its minty flavor, and Dr. McGillicuddy's was created with this niche in mind. I cannot easily think of any other reason for the existence of a liquor that tastes exactly like mouthwash, so there you have it.
I was first introduced to Ouzo a number of years ago by an old friend, who told me a story of how his Greek boss had insisted he drink it as some sort of perverse initiation into both manhood and gainful employment. He described the effects of this rite of passage as being “like getting kicked in the face by a donkey,” and urged me to always treat Ouzo with the utmost respect. Then, of course, he poured us each a few shots of it to illustrate his point.
If you like the taste of black licorice, you might enjoy Sambuca, an Italian liquor with anise flavoring. Sambuca is a drink for a couple of old Italian cronies to sip slowly at an outdoor cafe on a long, sunny day. The traditional way to drink it is with a coffee bean floating in it. This doesn't really do anything to the flavor on its own, but if you drink the Sambuca and eat the coffee bean, it's an interesting combination.
It never fails. You tell somebody that you drank some tequila, and they ask you if you ate the worm. No, of course you did not- there is no worm in tequila, there never was, and there never will be. There is no such thing as a tequila with a worm in it.
The worm is found in some brands of mezcal. Mezcal is a Mexican type of traditional hard liquor, but it's different from tequila. According to some people, tequila is essentially a type of mezcal, not the other way around. That doesn't change the fact, though, that no one ever puts a worm in the tequila. The worm is only found in some brands of mezcal from the Oaxaca area.
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Other than my inexplicable (even to myself) fondness for Johnny Jump-Ups, I have always been a purist when it comes to whisky- you don't put anything in it if you want to be able to call yourself a serious whisky drinker. I do realize that this rule is much less enforceable when it comes to bourbon- in fact, I've had to start adding ice to my bourbon in recent years because it gives me stomach pains if I don't. But on single malt I have held the line.