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If you are up for trying new things then we have some great drink recipes for you to make at home or with your friends. These 6 drinks are from different parts of the world and are very delicious! Not only will you be trying something new but experiencing a “taste” of other people’s culture. Sip away!

Note: Each of these recipes make 8 to 16 servings.

8 c water

½ c Fresh lime juice

2/3 c Fresh lemon juice

1 1/3 c Maple syrup

½ tbsp Freshly grated ginger

1/8 tsp Cayenne (Hot pepper)

Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or chilled.

Sangria Punch

2/3 c Lemon juice

1/3 c Orange juice

1/4 c Sugar

1 Bottle (750 milliliters) dry red wine

Strain juices. Add sugar, stirring until dissolved. Mix juice mixture and wine. Add ice. Garnish each serving with twist of lemon peel if desired.

All Canadian Coffee

Ingredients

1/4 c pure Maple syrup

1/2 c Rye whiskey

3 c hot, black, double strength Coffee

3/4 c Whipping cream

Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee. Decorate with tiny Canadian flags if desired. Topping: Mix 4 tsp of pure Maple syrup with Whip cream.

Ingredients

½ oz vodka

½ oz rum

½ oz gin

½ oz triple sec

3 oz Orange juice

3 oz Cranberry juice

Ice cubes

Fill a cocktail shaker with ice. Add ½ oz of each liquor. Fill with 3 oz of each juice. Shake in a collins glass. Garnish with fruit slices.

5oz Cointreau

4 oz Coke

2 oz Jose Cuervo Tequila

1 tsp Kool-Aid (any flavor)

Surge or Mountain Dew

Ice cubes

Instructions

Mix all ingredients except surge or mountain dew. Stir and pour into tall beer mugs. Fill the rest up with surge or mountain dew.

Finnish Sima (Pronounced See-Mah)

10 qt Water

2 Lemons

2 1/2 c Brown sugar

2 1/2 c White sugar

1/3 c Dark corn syrup; optional 1/4 tsp Dry yeast

Raisins

Shave the yellow peel from the lemons, cutting very thinly so that as little of the white underlayer as possible is attached. Set the yellow slices aside. Then peel the bitter white underlayer off and discard it. Slice the lemons into very thin slices. Place them into a container and cover them so they don't dry out. Boil the water in a large kettle. Remove it from the heat and stir in the yellow lemon peel, the sugars, and the syrup. When the sugars have dissolved, cover the kettle and let the contents cool to room temperature (25'C or 75'F). Then add the lemon slices and the yeast. Leave it to stand overnight. Place 4-5 raisins and a teaspoon of white sugar in the bottom of each of several clean bottles (wine or soda pop). Pour the sima into the bottles, straining it through a sieve to remove the lemon. Cap the bottle tightly. The sima will be ready to drink when the raisins rise to the top of the bottles, about 3-7 days depending on the temperature of the room where they are stored. Serve it well chilled.

Sources: http://www.drinksmixer.com/ http://homeworkersexpatscooking.subportal.com/recipes