These sips will instantly transport you to a dream destination, from Oregon\u2019s lush wine country to the cobblestone streets of Brussels. \r\nOne taste, and you may even be inspired to take a trip.\r\n\r\n\r\n\r\nUnicum from Hungary\r\nWhat It Is: More than 40 herbs and spices are aged in large oak casks to create Hungary\u2019s national spirit, which starts off bitter and finishes sweet. \r\nWhy This: A movie could be made about the history of this digestive liqueur. The original distillery was bombed during World War II, and its replacement was seized by the country\u2019s post-war communist regime. It\u2019s now back in the founding family\u2019s hands; you can learn more at the Budapest distillery and museum.\r\n\r\n\r\n\r\nMirto from Sardinia\r\nWhat It Is: The ripe berries of a common myrtle tree are picked and transformed into this somewhat syrupy, red-hued liqueur. \r\nWhy This: You can\u2019t walk far on the island without a glimpse of one of these trees. Most locals make the liqueur at home and sip it ice-cold after dinner, but bottlings are also available for purchase.\r\n\r\n\r\n\r\nUmeshu from Japan\r\nWhat It Is: This sweet cordial is what you get after you layer Japanese plum (ume) and rock sugar in a jar, fill it with shochu (distilled grain liquor similar to Korean soju), store it somewhere cool and dark, and shake it occasionally for least five months and up to two years.\r\nWhy This: Many Japanese people will tell you that their grandmothers and mothers made this. Mixed with hot water, it was used to stave off colds. These days, it\u2019s easy to buy brands like Choya.\r\n\r\n\r\n\r\nLambic beer from Belgium\r\nWhat It Is: These sour sippers are the result of spontaneous fermentation. The beer can be further modified to create different varieties including kriek (fermented again with sour Morello cherries) and gueuze (young and old lambics bottled together for second fermentation).\r\nWhy This: Located in Brussels\u2019s Senne Valley, the family-owned Cantillon Brewery has made these funky beers the same way since 1900. Today, it\r\noffers visitors an inside look at the process.\r\n\r\n\r\n\r\nThe Serendipity from Paris\r\nWhat It Is: This cocktail of Calvados, sugar, fresh mint and clarified apple juice topped with Champagne was invented by Colin Peter Field, head bartender at Bar Hemingway, inside the Ritz Paris.\r\nWhy This: Field calls it \u201cFrance in a glass.\u201d Sip the drink at the place it was created, which reopened last summer after a top-to-bottom renovation.\u00a0\r\n\r\n\r\n\r\nCoquito from Puerto Rico\r\nWhat It Is: Recipes for this frothy drink vary, but most include evaporated milk, sweetened condensed milk, cream of coconut, white rum and cinnamon. (Some use egg yolks.) It\u2019s served chilled with cinnamon on top.\r\nWhy This: Sharing a pitcher among family and friends is a holiday-season ritual, but it\u2019s a worthy way to celebrate year-round.\r\n\r\n\r\n\r\nVintage Port from Portugal\r\nWhat It Is: This sweet, fortified wine has been made in the Douro Valley since the 17th century. There are several versions, including this type that\u2019s aged for two to three years in barrel before being bottled and further matured. \r\nWhy This: A Port vintage is declared in years with perfect conditions for high-quality wines that have long-term aging potential (like 100-plus years), so this is a real collector\u2019s item. Notable wineries include Fonseca, Quinta do Noval and Po\u00e7as Junior.\r\n\r\n\r\n\r\n Seco Herrerano from Panama \r\nWhat It Is: Juice from sugarcane cultivated in the Pes\u00e9 valley is distilled multiple times to create this high-proof liquor, considered the national drink of Panama. Locals sip it on ice or in cocktails.\u00a0\r\nWhy This: It\u2019s tied into the country\u2019s history. Don Jose Varela Blanco founded Panama\u2019s first sugar mill in the town of Pes\u00e9. Today, his descendants run the distillery that first made Seco Herrerano.\r\n\r\n\r\n\r\nJungle Bird from Malaysia\r\nWhat It Is: The origins of this tiki cocktail\u2014dark rum, Campari, pineapple juice, lime juice and simple syrup\u2014are murky, but it was likely a welcome drink at the original Kuala Lumpur Hilton\u2019s Aviary Bar in 1978.\r\nWhy This: Today, iterations of the drink are easy to find at locations around town, including the current Hilton\u2019s lobby-level Chambers Bar.\r\n\r\n\r\n\r\nPinot Noir from Oregon\r\nWhat It Is: Winemaker David Lett pioneered the grape in the Willamette Valley in 1965. The wines are often earthy, with fruity hints of black cherry.\r\nWhy This: Conditions are similar to Burgundy, so it\u2019s the next best thing if you can\u2019t make it to France. Oregon has put its own distinct stamp on the variety, however, making wines with a distinctly New World flavor.