Alcohol, as Homer Simpson famously quipped, is both the cause and the cure for every human dilemma. For millennia we’ve been sipping fermented concoctions, and some brave (or baffled) creators have taken it to extremes. Below you’ll find the top 10 bizarre libations that prove the booze world can be wildly inventive, shocking, and sometimes downright unsettling.

10 The World’s Most Expensive Beer

BrewDog, the Scottish craft powerhouse known for shattering expectations, unleashed a 55% ABV brew in 2010 called The End of History. This wasn’t meant for a casual pint; it was crafted for savoring in minuscule sips, and its price tag ranges from £500 to £700, demanding a truly luxurious experience.

The staggering cost stems from its bizarre packaging: only twelve bottles were initially released, each nestled inside a taxidermied squirrel or stoat. The animal’s size dictated the bottle’s price. Later, enthusiasts could secure a bottle via a crowd‑funding round, with contributions over $20,000 earning a free copy still encased in the preserved critter.

9 Flavoured Vodkas

Vodka’s reputation for being a clean, neutral spirit makes it a perfect canvas for creative flavor experiments. While many opt for simple fruit infusions, some daring producers venture into dessert‑like and savory territories, offering everything from marshmallow to popcorn, and even more daring choices.

The Alaska Distillery has introduced a smoked salmon‑infused vodka, crafted with glacial meltwater and a gentle salmon infusion that yields a subtle pink hue, perfect for an adventurous Bloody Mary.

For those craving a breakfast‑breakfast twist, Bakon Vodka spent two years perfecting a bacon‑flavored spirit, delivering a smoky, meaty kick that some say belongs in a brunch cocktail.

8 Fermented Mare’s Milk

Before modern sanitation, water was a perilous resource, often contaminated with pathogens. Fermentation emerged as a lifesaver, turning risky liquids into safer, mildly alcoholic beverages. On the Asian steppes, nomadic peoples turned mare’s milk into a low‑alcohol drink.

Known as Kumis or Airag, this traditional Mongolian brew is churned in leather sacks for two days, introducing oxygen that lets yeasts and bacteria convert lactic acid into roughly 2% alcohol while lightly carbonating the milk. The raw milk’s laxative properties also become more manageable after fermentation.

For a stronger experience, the distilled version called Arkhi pushes the alcohol content up to about 10%, though its flavor can range from slightly rancid to distinctly goaty, depending on the quality of the base brew.

7 Snake Wine

Snake wine is exactly what its name suggests: whole snakes—often venomous cobras—submerged in rice wine and left to steep. Traditional Chinese medicine touts the concoction as a health tonic, claiming that the venom dissolves into the alcohol and imparts medicinal benefits.

To soften the flavor and boost the purported health effects, makers sometimes add berries, herbs, spices, or even geckos. Tourists can purchase whole‑snake bottles, though the drink is usually served in shot glasses without any visible reptilian parts.

The production method can be unsettling: snakes are frequently dropped alive into the wine and drown. Some reports claim that certain snakes enter a hibernation‑like state, surviving for months before eventually reviving and, on rare occasions, biting the unsuspecting drinker.

6 Gilpin Family Whisky

James Gilpin, a chemist with a flair for the unconventional, set out to spotlight Type II diabetes by turning a bodily by‑product into a single‑malt whisky. He harvested urine from elderly diabetics—where excess sugar is expelled—and used it as the sugar source for fermentation.

The process mirrors any standard whisky brew: filtered urine provides the fermentable sugars, yeast converts them into alcohol, and the spirit ages in barrels. Gilpin even sourced some of the raw material from his own grandmother, adding a personal touch to the experiment.

While the whisky isn’t slated for mass distribution, it serves as a provocative conversation starter about repurposing waste streams that would otherwise be flushed away.

5 Three Penis Wine

In the realm of traditional Chinese medicine, alcohol acts as a potent solvent for extracting elusive compounds. One such remedy is a rice wine infused with three different animal penises—deer, seal, and dog—believed to boost male potency.

Marketed under the name Tezhi Sanbian Jiu, which translates to “Three‑Penis Liquor,” the drink is targeted primarily at men seeking virility enhancements, and it’s also rumored to support kidney health.

Despite its niche appeal, the product’s branding could have been broadened to attract a wider audience, perhaps even women dealing with kidney concerns, but the current marketing stays firmly focused on masculine restoration.

4 Anty Gin

Nordic gastronomy has experienced a renaissance, with Copenhagen’s Noma earning multiple “World’s Best Restaurant” accolades. When the team visited London, they served a dish featuring live ants tucked into cabbage leaves.

Chef René Redzepi, founder of the Nordic Food Lab, collaborated with a gin distillery to capture the essence of 62 hand‑foraged wood ants. These ants release defensive chemicals when threatened, and the distillers harness those aromatic compounds to create a uniquely earthy gin.

Enthusiasts eager to taste this insect‑infused spirit must shell out roughly £200 per bottle, reflecting the labor‑intensive foraging and the novelty factor.

3 Sourtoe Cocktail

The Downtown Hotel in Dawson City, Canada, offers a daring rite of passage: order a shot, swear the “Sourtoe oath,” and receive a glass containing a real human toe. The rule is simple—your lips must touch the toe before you drink.

The legend says the toe belonged to a bootlegger during Prohibition who, after a blizzard, amputated his gangrenous toe and preserved it in rum. Decades later, the toe resurfaced, and the hotel turned it into a macabre cocktail tradition.

Since the original toe has been lost—several patrons have either swallowed it intentionally (incurring a $500 fine) or accidentally—the establishment now sources donated toes, imposing a $2,500 penalty on anyone who swallows the replacement.

2 Poured Over Women’s Breasts

Some consumers crave a literal touch of glamour in their spirits. German brand G Spirits markets bottles of whisky, rum, and vodka that have been poured over the breasts of professional models, promising a “sensual” infusion.

Each purchase includes a signed certificate from the model attesting to the process, a high‑resolution photograph of the pouring, and a custom glass basin that captures the runoff. The bottles retail for around $200, marketed as a premium erotic experience.

Whether the added “beauty” translates into a discernible flavor difference remains untested, leaving the concept firmly in the realm of novelty.

1 Beer Brewed From Human Yeast

Yeast lives on and inside every human being, and it’s also the workhorse behind alcoholic fermentation. Rogue Brewery’s chief brewer, John Maier, decided to see what would happen if he harvested yeast from his own beard—unchanged since 1978.

The resulting “Rogue Beard Beer,” released in 2014, blended the wild strains from Maier’s facial hair with the brewery’s standard yeast, delivering a distinct flavor profile that quickly became a cult favorite among adventurous drinkers.

In 2016, a Polish startup launched a crowdfunding campaign to brew a beer using yeast harvested from a model’s intimate areas. Though the feasibility is questionable given the typical brewing strains, the effort underscores how far some will go to push the boundaries of fermentation.

Why This List Stands Out Among the Top 10 Bizarre Drinks

Each of these ten concoctions showcases the limitless imagination (and occasionally the sheer audacity) of beverage creators worldwide. From taxidermied bottles to insect‑infused gin, they prove that when it comes to alcohol, the only real limit is how far you’re willing to go.

Drinking has long been a beloved pastime across America, from bustling city taverns to quiet neighborhood pubs. The mingling of cultures over centuries has gifted us a dazzling array of liquors and recipes that we still enjoy today. In this article we’ll uncover 10 things you probably didn’t realize about the bar staples you order night after night.

10 Things You Might Not Know About These Bar Classics

10 Old Fashioned

Whiskey lovers hail the Old Fashioned as the ultimate sip – a perfectly balanced blend that celebrates the spirit’s character on the palate. Yet many patrons are unaware that this drink carries a rich backstory as well as a bold flavor profile.

The cocktail’s invention is credited to bartender James E. Pepper, who first mixed it in 1880. A 2005 feature in the Louisville Courier‑Journal reports that Pepper concocted the drink in Louisville, then carried it to New York’s Waldorf‑Astoria bar, where it quickly rose to fame. That venue is often cited as the Old Fashioned’s launchpad.

Detractors point to an 1862 guide by Jerry Thomas, which mentions a similar mixed drink using gin instead of whiskey. Thomas’s Bartender’s Guide: How to Mix Drinks suggests a precursor existed, though the spirit swap changes the drink’s personality.

Regardless of the debate over its exact origin, the Old Fashioned remains one of the most beloved cocktails served in bars worldwide.

9 Daiquiri

Often dismissed as a “chick drink,” the Daiquiri actually boasts a rugged, nautical origin. Picture the 17th‑century seas, where British and Spanish fleets hunted pirates and pushed imperial ambitions across the Caribbean.

Sailors endured long voyages, battling storms and seasickness, and were legally allotted a gallon of beer per man each day. Supplying enough beer for such distant expeditions proved impossible, especially when ships roamed far from European ports.

The solution was to replace beer with rum, a spirit abundantly produced in the Caribbean. However, rum’s potency quickly led to severe in‑ship drunkenness and dwindling productivity.

In 1740, Admiral Edward “Old Grog” Vernon began diluting the rum with water and fresh lime juice, a mix that helped his crew stay sober. Those three ingredients – rum, lime, and water – formed the foundation of what we now recognize as the Daiquiri. Jennings Cox is also credited with popularizing the drink after he ran out of gin and used rum at a Cuban gathering, naming it after the nearby beach.

8 Manhattan

There’s a colorful rumor that the Manhattan was first mixed at a party honoring Winston Churchill’s mother, but that tale carries little factual weight. The story places Lady Randolph Churchill in England, already pregnant with Winston, while the cocktail supposedly surged in popularity.

The Manhattan Club in New York claims ownership of the original recipe, lending its name to the drink. Yet whispers persist about a mysterious bartender simply known as “Black,” who may have crafted the cocktail while working at the Hoffman House in New York City.

Though the exact details remain fuzzy, historians agree that the Manhattan’s roots are firmly planted in New York, where it earned its iconic status.

7 Martini

The Martini’s backstory reads like a Hollywood thriller, with multiple competing legends vying for the title of “original.” One lively tale tells of a gold miner in Martinez, California, who struck it rich in the early 1800s and rushed to the local saloon to celebrate.

When the miner asked for something special, the bartender, lacking champagne, improvised with a handful of spirits and a splash of vermouth. The miner loved the concoction, inquired about its ingredients, and later spread the recipe to San Francisco, where it evolved into the famous “Martinez Special.”

Over time, the drink shed its regional moniker and became known worldwide as the Martini—a sleek, timeless classic that still graces cocktail menus everywhere.

6 Margarita

The Margarita boasts at least three rival origin stories, each vying for the title of true creator. One claim comes from Margarita Sames, a wealthy Dallas socialite who says she mixed the drink while vacationing in Acapulco in 1948. A friend, Tommy Hilton of the famous hotel family, allegedly loved it enough to add it to his hotel’s cocktail menu.

However, the tequila giant Jose Cuervo was already marketing the Margarita as early as 1945, casting doubt on Sames’ claim. Some argue that a woman of her standing would never fabricate such a story, but the timeline suggests otherwise.

Another contender is Danny Negrete, who supposedly crafted the cocktail as a wedding gift for his sister‑in‑law, also named Margarita. A third version credits Mexican bartender Don Carlos Orozco, who allegedly served the drink to the daughter of a German ambassador—again, a Margarita. Interestingly, the drink’s predecessor, the “Daisy,” was popular during Prohibition, and “margarita” translates to “daisy” in Spanish.

5 Moscow Mule

One might assume the Moscow Mule hails from Russia, given its name, but the reality is far more American. While the exact birth is murky, the Los Angeles bar Cock ’n’ Bull helped catapult the drink to fame in the 1940s.

In a 2007 Wall Street Journal piece, Wes Price, the head bartender at Cock ’n’ Bull, claimed he invented the recipe himself. Whether he was the true creator or simply popularized an existing mix, the Moscow Mule undeniably sparked a surge in vodka’s popularity across the United States.

4 Sex On The Beach

The scandalously named Sex on the Beach traces its roots to a Florida bar called Confetti’s. According to local lore, a bartender mixed a fruity concoction and then brainstormed a name that would grab attention.

He allegedly thought, “What’s the most ridiculous, basic, non‑creative name I can slap on this drink? Oh, look—a couple having sex on the beach!” and the name stuck.

While we can’t verify every detail, the Florida connection makes the story plausible, and the name has endured as a staple of beach‑side sipping.

3 Cosmopolitan

The Cosmo earned a special place in 1970s gay culture, emerging as a symbol of sophisticated yet approachable drinking. Its creation is credited to Cheryl Cook, a bartender in South Beach, who was asked by a patron to devise a drink that felt upscale but was sweeter than a traditional martini.

Cook’s recipe quickly became known as the Cosmopolitan. Around the same time, John Caine, a bartender in Provincetown, crafted a similar cocktail and later introduced it to San Francisco, where it exploded in popularity within the gay social scene.

2 Whiskey Sour

Jerry Thomas’s seminal Bartender’s Guide: How to Mix Drinks listed a recipe for the Whiskey Sour back in 1862. Unlike many cocktails that took decades to catch on, the Whiskey Sour has enjoyed continuous popularity from its debut to the present day.

Wisconsin’s Waukesha Plaindealer once hailed the Whiskey Sour as “a cardinal point in American drinking,” underscoring its lasting appeal. When a drink hits the perfect balance, it can endure for over a century, and the Whiskey Sour proves that point.

1 Mint Julep

Originally, the Mint Julep was thought to have medicinal uses, with farmers sipping it in the morning for a boost much like modern coffee. The drink later became the official beverage of the Kentucky Derby in 1938.

The term “julep” traces back to Persian origins, derived from the word gulab, a sweetened rose‑water syrup. In Arabic, the same syrup is called julab, which later morphed into the Latin julapium. This syrup, used in the original recipe, gave the Mint Julep its name.

Because bourbon is the spirit of choice, the drink’s Southern popularity grew, cementing its status as the iconic cocktail associated with the world‑famous Kentucky Derby.

Disney World is famed as a foodie paradise, boasting everything from turkey legs and whimsical cupcakes to the iconic Dole Whip. Yet beyond the classic park fare lies a collection of truly bizarre bites and sips that will make even the most adventurous palate perk up. In this guide we’ll count down the top 10 weirdest culinary curiosities you can actually taste while wandering the Magic Kingdom, Epcot, and beyond.

Exploring the Top 10 Weirdest Flavors at Disney World

10 Octopus

At first glance, octopus may not seem like a natural fit for a theme‑park menu, but Disney’s culinary landscape is far more expansive than burgers and fries. With hundreds of dining venues scattered across the resorts and parks, the ink‑squid‑loving crowd can actually track down premium octopus preparations in several upscale spots.

Asian‑style renditions include takoyaki – those delightful octopus fritters served at Morimoto Asia Street Food in Disney Springs – as well as a char‑grilled octopus offering at Tiffins Restaurant within Animal Kingdom’s Asia Pavilion. A Spanish‑inspired version shows up at Toledo inside the Coronado Springs Resort, while Citricos Restaurant at Disney’s Grand Floridian Resort & Spa presents octopus a la plancha, a Mediterranean‑style sear.

For a visual treat (though not a bite), a massive octopus sculpture hangs from the ceiling of the T‑REX Restaurant in Disney Springs, reminding guests that sometimes the décor can be just as eye‑catching as the menu.

9 Grasshoppers

Believe it or not, two Disney locations have dared to feature grasshoppers on their menus. These crunchy critters are prized worldwide for their high protein content, and both Frontera Cocina in Disney Springs and La Cava del Tequila in Epcot’s Mexico Pavilion have flirted with them in recent seasons.

Frontera Cocina’s seasonal offerings have occasionally included roasted grasshoppers as a snack paired with specialty cocktails, and the restaurant has even used chili‑lime grasshoppers as a crunchy garnish atop guacamole. Meanwhile, La Cava del Tequila experimented with a grasshopper‑rim salt for select drinks, joining black‑ant and mezcal‑worm salts in a 2016 tasting menu.

While bugs have vanished from the current menus, fans remain hopeful that these adventurous protein sources will make a comeback someday.

8 Beverly Soda

Created by The Coca‑Cola Company in 1969, Beverly is a bitter, grapefruit‑like soda originally marketed as a non‑alcoholic aperitif in Italy. Though discontinued in the United States in 2009, the drink lives on in a few niche locations, including Disney World.

For years, guests could sip Beverly at Club Cool, a small tasting kiosk near the front of Epcot that showcased Coca‑Cola’s global lineup. Though Club Cool closed its doors in 2019, Disney announced plans to resurrect the concept “in a new capacity,” hinting at a future comeback.

Today, the Coca‑Cola Store’s Rooftop Beverage Bar in Disney Springs offers a creative cocktail called Beverly’s Revenge, blending Hendrick’s Gin, blackberry liqueur, cherry syrup, mint, and orange slices to mellow the soda’s intense bitterness into a surprisingly delightful libation.

7 Bone Marrow

Bone marrow might sound like a culinary daredevil’s nightmare, but when prepared correctly it delivers a buttery, melt‑in‑your‑mouth experience that food aficionados rave about. Disney’s upscale eateries have embraced this indulgent ingredient for those willing to venture beyond the ordinary.

At Takumi‑Tei, the newest restaurant in Epcot’s Japan Pavilion, roasted bone marrow appears as an appetizer paired with braised Wagyu short rib, yuzu kosho, and a wasabi‑shiso bavaroise. The dish showcases the marrow’s rich flavor while balancing it with bright, peppery accents.

Over at the Yachtsman Steakhouse inside Disney’s Yacht Club Resort, bone marrow is offered in two ways: as a decadent side accompanying a 28‑oz. prime porterhouse for two, and as a “menu enhancement” served alongside seasonal jam and toasted green‑onion brioche, giving diners a luxurious, umami‑packed bite.

6 Blue And Green Milk

Star Wars fans have long been fascinated by the iconic blue milk featured in the original 1977 film. When Disney opened Galaxy’s Edge in 2019, the Milk Stand was introduced, allowing guests to actually sip the legendary beverage.

The stand serves both a classic blue milk—a silky blend of coconut and rice milks with subtle fruit notes—and a green milk variation that adds a citrus‑tropical twist. While opinions vary, many visitors claim the blue version steals the spotlight, offering a nostalgic yet refreshing sip.

Beyond the drinks themselves, the Milk Stand has become a cultural touchstone for park‑goers, sparking countless Instagram posts and fan debates about which version reigns supreme.

5 Sushi Donut

Disney finally answered the question on everyone’s mind: can you turn sushi into a donut? The answer arrived at the 2019 Epcot International Festival of the Arts, and the creation made a triumphant return in 2020.

The sushi donut is a whimsical, ring‑shaped assembly of salmon, tuna, shrimp, cucumber, and sesame seed, all perched atop a decorative platter of wasabi aioli, sriracha, and eel sauce. It’s essentially a sushi roll reimagined as a sweet‑meets‑savory pastry, perfect for Instagram‑ready foodies.

Its popularity has cemented the sushi donut as a beloved, quirky twist on a traditional Japanese staple—proof that Disney can blend culinary creativity with playful presentation.

4 Bobotie

Bobotie, a South African comfort dish of spiced minced meat topped with a custard‑like egg mixture, might sound ordinary, but it brings a burst of flavor that surprises even the most cautious Disney diners.

The dish can be savored at several Animal Kingdom Lodge venues: Boma features it as a rotating entrée, Sanaa offers a breakfast‐style bobotie pie, and Tusker House includes it on its morning buffet. For vegans, The Mara even serves a plant‑based version with plant‑based eggs and sausage, ensuring everyone can partake.

Bobotie’s presence showcases Disney’s commitment to global cuisine, giving guests a taste of South African heritage without leaving the park.

3 Oxtail

Oxtail, the gelatin‑rich tail of an ox, forms the basis of hearty stews worldwide, from French braises to West African soups. Disney World treats this humble cut to three distinct culinary interpretations.

First, Monsieur Paul in Epcot’s France Pavilion serves an elegant oxtail broth enriched with braised beef, vegetables, and black winter truffles, all encased in a puff‑pastry shell. Next, Boma at Animal Kingdom Lodge offers a traditional Ghanaian oxtail stew, brimming with deep, smoky flavors. Finally, Sanaa presents an African‑style umngqusho featuring oxtail, delivering a comforting, spice‑laden experience.

These three renditions demonstrate how a single ingredient can be transformed across cultures, each version highlighting the richness of oxtail in a unique setting.

2 Fuzzy Tauntaun

Galaxy’s Edge’s Oga’s Cantina is famed for its out‑of‑this‑world cocktails, and the Fuzzy Tauntaun stands out as perhaps the most bewildering sip you’ll ever encounter.

This drink blends Ciroc Peach Vodka, Bols Peach Schnapps, Simply Orange with Tangerine, pure cane sugar, and a “Buzz Button Tingling” foam. The foam, infused with a natural Szechuan flower known as the Buzz Button, creates a fleeting numbing sensation that tingles the palate before fading away.

The combination of fruity spirits and the sensory‑altering foam makes the Fuzzy Tauntaun a memorable, almost theatrical, drinking experience—perfect for those seeking a little extra adventure in their glass.

1 Dried Baby Crabs

Rounding out our list is a snack that’s truly one‑of‑a‑kind: dried baby crabs. You’ll find these tiny, salted morsels tucked away in the Mitsukoshi Department Store inside Epcot’s Japan Pavilion, alongside familiar Japanese treats like Pocky and dried squid.

The crabs are meticulously dried, salted, and seasoned, yielding a crisp texture that delivers a subtle seafood flavor without the mess of fresh shellfish. While they won’t replace your classic potato chips, they offer an intriguing, crunchy alternative for the daring palate.

These petite crustaceans exemplify how Disney parks can surprise guests with authentic, off‑the‑beaten‑path snacks that celebrate global snack culture.

Welcome to the ultimate roundup of the top 10 strangest flavoured foods and drinks ever created. From coffee‑infused chips to gummy foie gras, these culinary curiosities prove that food innovators will stop at nothing to surprise—or sometimes horrify—our taste buds.

Why These Are the Top 10 Strangest Flavoured Foods

Each entry on this list pushes the envelope of what we consider edible, blending familiar textures with flavors that most of us would never dare to pair. Buckle up, because the journey ahead is as bizarre as it is deliciously daring.

10 Lay’s Cappuccino Flavoured Potato Chips

One of the annoying things about sipping a frothy Italian coffee is ending up with a milky moustache flecked with cocoa whenever you set your cup back on the saucer. Thanks to the bright minds at Frito‑Lay, you can now avoid that embarrassment by munching on a cappuccino‑flavoured chip instead of drinking it.

Or, at least, you could have done so if the American public hadn’t collectively lost its mind and voted against making it a regular offering. This oddly‑sounding flavor was one of four prospective new tastes the company offered for a public vote (the others being mango salsa, cheddar‑bacon mac ‘n’ cheese, and the eventual winner—wasabi ginger). The cappuccino chips were universally reviled, earning terrible reviews from food writers and coffee aficionados alike, even though the milk‑froth artwork on the packet was expertly poured by a barista from the fancy Chicago coffee shop Wormhole.

9 Beefdrinker Teriyaki Beef Jerky Flavoured Soda

You may have heard of using a sugary soda in making beef jerky, so why not a soda that actually tastes like beef jerky? Teriyaki beef, straight from Japan, bottled in America.

Described as ‘surprisingly sweet’ (which, frankly, makes it even more unsettling), this soda clearly targets pranksters who love to bewilder their friends. Given the popularity of a hot beef‑flavoured beverage called ‘Bovril’ among older soccer fans on chilly English terraces, perhaps Beefdrinker could tap that market. Imagine them as shirt sponsors for Manchester United—though a car manufacturer would probably outbid them. For now, it remains a novelty.

8 Grey Candy Canes

For those unwilling to let their tipsy relatives ruin Christmas, novelty confectioner Archie Mcphee offers a line of oddly‑flavoured candy canes. One guaranteed to spark conversation at the holiday table? Clam‑flavoured canes, delivering a muddy shellfish punch.

That was back in 2018, but the brand hasn’t stopped there. A quick peek at their site reveals ketchup, shiitake mushroom, and even kale‑flavoured candy canes now available. Let’s hope readers aren’t so mischievous as to gift these for a 2021 Secret Santa.

7 Cadbury’s Vegemite Flavoured Chocolate Bar

Vegemite (and its northern‑hemisphere cousin Marmite) splits opinion: some adore its dark, salty, savoury richness; others swear it tastes like an old, dirty shoe. How could such a polarising spread become even more contentious? By stuffing it inside a beloved chocolate bar, of course.

Cadbury, arguably the world’s most cherished chocolate brand (sorry, Hershey fans), teamed up with Vegemite in 2015 to release a limited‑edition Dairy Milk with a Vegemite caramel centre. Fans of both flavours were ecstatic, while purists were outraged that their favourite chocolate had been ‘defiled.’ From a marketing perspective, it was genius: brand engagement surged, and people were buzzing about Cadbury—whether in praise or protest.

6 Mustard Flavoured Ice Cream

Heston Blumenthal, one of the world’s most celebrated chefs, is famous for pushing culinary boundaries at his three‑Michelin‑Starred Fat Duck. While his restaurant serves snail porridge and parsnip cereal, this time the innovation lands in the frozen‑dessert aisle.

Created to accompany savory dishes like soups or charcuterie, Blumenthal’s mustard‑flavoured ice cream aims to bring fine‑dining flair to everyday home cooking—or to capitalize on the novelty factor of a celebrity chef’s name on a supermarket shelf.

Hot‑dog vendors could even draw inspiration from this daring dessert to finally break into the guarded frozen‑dessert market that ice‑cream truckers protect jealously.

10 Unfortunate Deaths Caused By Food

5 Lay’s Cucumber Flavoured Potato Chips

Could there be a plainer option in the potato‑chip universe? Yes—cucumber flavor. China’s chip lineup includes everything from ‘Beef Noodle’ and ‘Roasted Chicken Wing’ to the more questionable ‘Grilled Squid’ and ‘Blueberry.’ While cucumber offers a mild, grassy note, it’s arguably the most subtle of the oddball flavours.

Next up for Lay’s China: Natural Spring Water‑flavoured chips.

4 Scotch and Cigar Flavoured Cupcakes

This entry carries a hint of melancholy. New York bakery Prohibition was a foodie pilgrimage for eight years, gathering a loyal following, winning awards, and even publishing a cookbook. Their Hester Street Fair stall served innovative desserts, but one recurring favorite sounded downright bizarre.

The ‘Scotch and Cigar’ cupcake was limited to one per customer and age‑restricted. The frosting featured Laphroaig Scotch whisky—a peaty malt that tastes like hot mud. The cake itself was infused with molasses, black pepper, and actual tobacco. If you’ve ever sipped a pint that’s accidentally been tainted by a cigarette butt, this won’t appeal to you.

Beyond this oddball treat, the bakery offered delicious creations, but the shop has since closed forever. Co‑owner Leslie Feinberg explained that the dessert scene was moving in a direction they weren’t interested in, a fate shared by many independent New York eateries.

3 Refreshing Ramune Soda

What better way to cool off on a scorching day than gulping an ice‑cold soda from a beautifully sculpted glass bottle? Now imagine that soda tasting of curry powder.

Ramune has been producing carbonated beverages for the Japanese public since 1884, when Scottish pharmacist Alexander Cameron Sim introduced the people of Kobe to lemonade (the Japanese pronunciation of ‘lemonade’ is ‘ramune’).

Over the years they’ve released wild flavors—‘cream stew,’ ‘kimchi,’ and ‘chilli oil’—but none are as contradictory to the original concept of a refreshing lemonade as ‘curry soda.’

2 Just A Normal Beer From Iceland

Founded in 2012, Brugghus Steðja offers a respectable range of beers brewed with pure Icelandic spring water sourced from a family‑owned well. Among their offerings is a controversial brew featuring smoked whale testicles—a bold, if not shocking, ingredient.

While animal‑rights activists protested, the brew’s popularity persisted. Since smoked whale testicles are banned in most EU nations, the brewery ingeniously switched to using sheep‑shit‑smoked ram’s balls for their export ale ‘Steðji Hrútur.’ This creative workaround helped the beer find a market abroad and generate sweet euros for the small Icelandic operation.

1 Fancy Gumballs

Chewing gum is rarely considered fancy, but novelty food makers at Archie Mcphee have changed that perception. Their latest creation? Foie gras‑flavoured gumballs.

Foie gras, a French delicacy derived from force‑fed ducks (historically geese), yields a rich, fatty liver pâté. The idea of chewing gum that mimics this luxurious taste might sound bizarre, but it’s a reality for those daring enough to try.

If the concept of duck‑liver‑flavoured gum makes you squirm, you’re not alone. Yet for those wanting a true aristocratic experience—perhaps even a veal‑flavoured vape liquid—these gumballs offer a surprisingly refined novelty.

A human can only live for about three days without access to water. We need to drink or we’re doomed. And while our ancient ancestors probably managed just fine with water and the odd squirt of fruit juice, we evolved to enjoy a far more diverse palate. You might even say we’re spoiled for choice when it comes to beverages these days. For evidence, just take a look at all the drinks people will consume on purpose… amazingly, without even being forced to do so. 

10. End of History

The average alcohol percentage in a beer that you’ll find in the United States is about 4.5%. There are some stronger beers out there, but that is pretty standard. The Scottish Brewery known as Brewdog came up with a beer called the End of History that boasts a 55% alcohol content. And interestingly enough, that’s not why it’s interesting. The beer is actually packaged inside squirrels.

Each bottle of limited run beer was inside of a taxidermied squirrel. The company initially released 12 in the UK, and then 10 more bottles were released for Americans.The price per bottle in the United States was $20,000. Technically that wasn’t the price of the beer itself; rather, if you invested $20,000 in their business you would get one of the 10 extremely rare bottles.

9. Pruno

They say that necessity is the mother of invention and that idea was clearly hard at work when pruno was invented. Pruno, otherwise known as prison wine, is what you get when you’re desperate for a buzz but your ingredients and facilities are extremely limited.

Since all that is really needed to create alcohol is some kind of sugary base that can ferment, prisoners were able to develop ways to create alcohol behind bars in secret. The resulting concoction is known as pruno, and it’s one of the most vile drinks ever created.

Ingredients are very limited in prison, which means pruno is often made of things like fruit cocktail, sugar cubes, and ketchup. Everything is mixed together in a ziplock bag and hidden where the prison guards can’t find it. The fermentation process could take a few weeks and you’ll have to find some way to warm your mixture up, strain out all the chunks, and then enjoy the potentially lethal byproducts. The resulting mixture can contain all manner of dangerous bacteria including botulism, not to mention there’s no way to know just how alcoholic the brew might be so it could be dangerously potent as well.

8. Sourtoe Cocktail

If you’re going to list culinary taboos, you can jump right to the head of the line by mentioning cannibalism. There are few things people are willing to  entertain less than the idea of consuming the body parts of another human being. And yet despite that, the sourtoe cocktail is still a thing.

Arguably the most infamous drink in all of Canada, you can find the sourtoe cocktail in Dawson City, Yukon. The name isn’t particularly metaphorical. There’s a real human toe in a shot of whiskey that you can drink.

According to legend, Louie and Otto Linken were running booze back in the 1920s when they got caught in a blizzard. Louie ended up getting his foot stuck in a stream or a puddle when he stepped through some ice and by the time he got home again his foot was frozen. Worst of all was the big toe, which had thoroughly succumbed to frostbite.

In an effort to prevent any more damage, Otto cut his brother’s toe off with an axe. And, as one does, he dropped the newly severed digit into a bottle of booze. Fast forward about 50 years and a man by the name of Captain Dick Stevenson found the bottle, complete with toe, in a cabin.

Stevenson decided to create a little contest where you could gain entry into the Sourtoe Cocktail Club if you had the drink with the toe in it. The only rule is that the toe had to touch your lips. And word is that about 100,000 people have actually done this over the years. 

In the year 2013, one guy actually swallowed the toe. And he wasn’t even the first one. The Downtown Hotel, where the drink is served, has gone through 15 toes so far. Captain Stevenson even willed his own toes to the hotel so that when he dies the tradition will live on. Currently, the bar has 12 toes that they rotate through circulation so they can keep them clean, whatever that might mean.

7. Spirytus Stawski 

Straight out of Poland comes Spirytus Stawski, a 190-proof spirit that is 96% alcohol. That makes it the single strongest drinkable alcohol in the world. To put that in perspective, vodka is generally around 40% alcohol. Rubbing alcohol is often 70% alcohol. Even the infamous Everclear is 95% alcohol. Spirytus Stawski one-upped them with that extra percentage to ensure maximum danger.

You can buy Spirytus Stawski any number of places online, but most of them will point out in the description that this should only be used as a base for other drinks and it is highly recommended that you never drink the stuff straight, for obvious reasons. A 750ml bottle will set you back under $20.

6. Chicha

If you ever have the opportunity to visit Peru you may run across a drink known as chicha. Chicha is made from corn, and so far everything sounds okay. You can make whiskey from corn. Bourbon has a long history thanks to corn. You can even brew vodka from corn rather than potatoes, if you’re so inclined. So far so good, right?

Where chicha gets a little weird is in the preparation. If you are drinking true, traditional chicha then the fermentation process requires that the corn be chewed and then spit out. The old-timey method for making it involved several women sitting around a bucket, chewing up the corn, and then spitting it into that bucket. The saliva, along with a few other ingredients, would activate the fermentation process and eventually it would become alcoholic. There’s no real way to make that sound any better that it is, and it’s definitely an acquired taste. Weirdly enough, it’s still made this way in some parts of Peru and if you buy it from a street vendor you may not know if you’re getting the traditional kind, or a less saliva-filled brew.

5. Baby Mice Wine

In most parts of the world if you were to find a mouse in your drink you would probably have a well-justified freak out and send the drink right back. Well, that wouldn’t be the case if you ordered what’s been called a traditional Chinese health tonic that is colloquially known as baby mice wine.

Apparently these little mice are taken just after birth when their eyes aren’t even open yet and then jammed into a bottle of rice wine. They ferment along with the wine for a solid year, after which time it is said that the brew is able to treat medical conditions like liver disease and asthma. It also apparently tastes something like gasoline, which doesn’t seem unreasonable since it’s just rice wine with the rotting corpses of vermin inside of it. And yes, if you’re wondering, you are expected to actually eat the little mice afterward as well.

4. Kumis

Theoretically, drinking milk is kind of weird if you stop to give it much thought, at least if you’re drinking the milk of a cow or some other kind of livestock. (Really, though… who was the first person to look at a cow’s udder and think, “I’m gonna go suck on that”?)

But, since we have been doing it for centuries and it’s pretty commonplace, we’re used to it. The dairy industry is massive and even if you’re not drinking milk, there’s a good chance you’re enjoying things like butter, yogurt, or ice cream. All of that stuff tends to have one thing in common, in that it’s made from purified, non-alcoholic milk.

If you were to travel around the globe to Kazakhstan you would find a beverage known as kumis, which is made from the milk of horses. Now to a western palate the idea of horse milk probably sounds a little bit weird, but it really shouldn’t if we are okay with drinking milk from cows. However, kumis takes it one step further by fermenting the milk to make it alcoholic. According to reviews it tastes like champagne and sour cream mixed together. That’s one heck of a cocktail. 

Kumis has been made for thousands of years in Central Asia and apparently it’s something that both Genghis Khan and babies enjoyed drinking. You know you’re a hardcore baby when you’re drinking alcoholic horse milk on the Central Asian steppes.

The mare’s milk has a high sugar content naturally, so if you churn it the way you would churn butter it will thicken up and acidify to produce an alcoholic kind of carbonation. And as weird as this might sound, it’s actually preferable to drinking non-alcoholic mare’s milk. The milk, in its natural state, has so much lactose that it’s essentially a high-performing laxative.

3. Poop Wine

There’s no good backstory to this entry. There’s no clever reason why this thing exists. There’s just the knowledge that for some reason, at some point in time, someone fermented actual human poop into a drink and then intentionally drank it. That’s the story of poop wine.

Made from Korean rice wine mixed with the feces of a human child, the drink called Ttongsul has 9% alcohol and is 100% terrible. The concoction is apparently for medicinal use and was said to be able to heal traumatic injuries like bruises, cuts, and even broken bones.

Very few people have heard of the drink even in Korea, but there are one or two who still know the recipe and are willing to make it if you are so inclined to hunt it down. It should go without saying that there is no way this drink is good, or even tolerable.

2. Smoker’s Cough Cocktail

A lot of bars are willing to go out of their way to create signature cocktails that nobody else has on the menu. Sometimes these will be simple mixtures that maybe just have a unique name even though they are available in other locations by different names. But sometimes they are just over the top recipes that mix together ingredients that have no business being in the same place at the same time. That’s likely the story behind one of the most repellent looking and tasting cocktails ever made, the Smoker’s Cough.

The name itself is off-putting, and when you take a look at it you understand why it’s called what it’s called. There are only two ingredients in this cocktail making it deceptively simple but the two ingredients that you need are mayonnaise and Jagermeister. Even without tasting that you can try to imagine those two flavors and textures together in your mouth. If the idea was to mimic the sensation of acrid phlegm, then the person who created the cocktail is actually fairly clever and did a good job.

1. Semen Cocktails

This unsettling entry brings with it an entire recipe book.  The number of people on Amazon.com who reviewed the book and described it as a gag gift may or may not be aware of the added pun in their language choice. Regardless, there is apparently some kind of market out there for drinks that are made with semen. Some of the less than impressed reviews pointed out that most of the recipes in the book are just average everyday cocktails with the secret ingredient added in for no particular reason.

While this truly sounds like a gimmick if nothing else, it’s worth knowing that New Zealand is home to the Green Man Pub in the city of Wellington. Their claim to fame is a beer that  was created from stag semen. Why did this concoction even exist? Probably just to get some press for creating something utterly baffling.