10 Unusual Beverages Made with Strange Ingredients

Thirsty? You just might want to double-check what’s in your glass before taking that first sip. Around the world, people apparently have a way of turning the bizarre into a beverage. I mean, hey, why not? From bug-based protein smoothies to alcohol infused with things that might make you scream rather than cheer, humans have proven once again that no ingredient is too odd when it comes to quenching thirst or tickling taste buds.

Whether it’s about honoring tradition, pushing the boundaries of culinary creativity, or simply flexing how hardcore your stomach is, these ten drinks are anything but ordinary. All of them are real, all of them are consumed by people somewhere on this planet, and all of them have many of us raising an eyebrow… and possibly a bucket.

So go ahead and grab your glass, steady that gag reflex, and let’s dive right into the wild world of beverages made with ingredients that should, by all logic, maybe not be in beverages.

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10 Whale Testicle Beer: Iceland’s Bold Brew

Iceland is the land of volcanoes, glaciers, and, apparently, whale testicle beer. Called Hvalur 2, this brew is made by the Steðji microbrewery. It includes one very specific and unmissable ingredient: a smoked whale testicle. But not just any whale—an endangered fin whale, which has raised no small amount of controversy.

To create this macho-sounding pint, the whale testicle is smoked with sheep dung (a traditional Icelandic method) and then dropped into the brewing tank. While some may say this beer tastes unique and earthy, others may say it tastes like a dare gone too far.

While it was temporarily banned by public health authorities, Hvalur 2 made a comeback, continuing to provoke both ethical debates and curious palates. Because, you know, nothing says happy hour quite like sipping on smoky cetacean bits.^[1]

9 Sourtoe Cocktail: A Drink That’ll Put a Toe in Your Mouth

If you think being drunk gives you foot-in-mouth syndrome, this drink brings it to a whole new level. Up in the frostbitten wilds of Dawson City, Yukon, Canada, lies a bar with a menu that includes a literal toe. The sourtoe cocktail at the Downtown Hotel is infamous for including a dehydrated, preserved human toe in the glass. The rule is that “you can drink it fast, you can drink it slow, but your lips have got to touch that gnarly toe.” I beg your finest pardon!

Originating in the 1970s, when a toe was discovered in an old jar of alcohol, the drink became a bizarre rite of passage. People from all over the world now flock to Dawson City to kiss the toe and possibly join the ever-exclusive Sourtoe Cocktail Club.

And yes, toes have been accidentally swallowed, but the bar has a backup toe policy. Current toes are donated (willingly!) and preserved in salt between uses. Hygiene protocols are followed, but honestly, I’m not sure we’re still entirely sold.^[2]

8 Seagull Wine: The Arctic’s Most Fowl Fermentation

Ever been so desperate for a drink that you looked at a dead bird and thought, “Yeah, that’ll do”? No? Well, legend has it that’s exactly what happened in the icy reaches of the Arctic. Behold: seagull wine. Allegedly crafted by the Inuit when liquor was scarcer than warmth in a snowstorm, this DIY disaster involves stuffing a dead seagull into a bottle, filling it with water, and leaving it out in the sun to ferment. Sun-rotted bird juice. Bottoms up.

Wondering what it tastes like? Of course. No one seems to know for sure because modern sightings of this drink are more myth than mixology. Except for one brave journalist, Suzanne Donahue, who likens it to drinking the leftover fluid from a Toyota carburetor. Was this an odd survival strategy? Was it the result of explorers having a little too much time and not nearly enough booze? We may never know. Either way, if someone offers you a bottle of homemade wine in the Arctic Circle, checking for feathers might be a good idea first.^[3]

7 Extracto de la Rana Juice: Froggy Fuel

Do you know what your smoothie is missing? Frog. In Peru, particularly in the Andes region, Extracto de la Rana (“frog juice”) is a surprisingly common traditional remedy believed to combat a wide range of ailments. It’s made by blending whole, skinned frogs—typically a species of Telmatobius, sometimes critically endangered—with a mix of ingredients like honey, aloe vera, and maca root.

Street vendors and market stalls often keep a small aquarium of live frogs on display, ready for action. When a customer orders a cup, one unlucky amphibian is plucked from the tank, prepped, and blended on the spot for maximum freshness. The drink is considered a kind of cure-all with medicinal and aphrodisiac properties. While many locals swear by its rejuvenating powers, outsiders tend to see it as something more out of a bubbling cauldron than a blender, a kind of fairytale witchcraft disguised as wellness.^[4]

6 Kopi Luwak: Coffee Cat-poo-cino

At first glance, Kopi Luwak seems like any high-end coffee. But this luxurious Indonesian brew has one very weird twist. Brace yourself. It’s made from beans that have been digested and excreted by the Asian palm civet, a cat-like animal. The civet eats the coffee cherries but only digests the pulp. The beans are fermented in the animal’s gut, passed out whole, collected (yes, from poop), washed (hopefully thoroughly), and then roasted.

Fans claim this internal fermentation process gives the coffee a more refined flavor. And if you’re wondering how much this particular kind of poop-processed coffee costs, it’s a lot—as in hundreds of dollars per pound. But don’t let the price fool you, as experts are split on whether it actually tastes better or just sounds more expensive.

Bonus gross-out: Many civets used in the industry today are kept in cruel conditions to meet demand. So if you must sip civet poop coffee, try to go for ethically sourced.^[5]

5 Black Ivory Coffee: Brewed by Elephants (and Their Guts)

Just like Kopi Luwak, Black Ivory Coffee also involves the magical digestive system of an animal—in this case, the majestic elephant. This Thai “delicacy” is made by feeding elephants a diet rich in Arabica coffee cherries. The beans ferment in the pachyderm’s digestive tract, then exit in, well, elephant style.

The beans are recovered (from their dung), cleaned, sun-dried, and roasted. Supposedly, the fermentation reduces bitterness and brings out chocolatey, floral notes. And the price is pretty astronomical, as the rarest and most expensive coffee in the world.

The elephant poop adds not just an earthy depth but also a moral dilemma, as animal rights advocates raise concerns about the treatment and welfare of the elephants.^[6]

4 Cricket Flour Smoothie: Bug Juice 2.0

This one might offer a bit of a breather from the others on this list. If you’re looking for a protein-packed, sustainable superfood smoothie, look no further than one made with cricket flour. Yep, ground-up bugs. Apparently, insect protein is catching on thanks to its low environmental impact and high nutritional value. Cricket flour is made by roasting and pulverizing whole crickets into a fine powder.

Mix that with fruit, nut milk, and maybe a banana, and you’ve got a smoothie that tastes… not too bad, actually! Mildly nutty, slightly earthy, and, from what it sounds like, not nearly as horror-inducing as you might think.

It might be one of the more reasonable entries on this list, but still: bug milkshake, anyone?^[7]

3 Stag Semen Beer: The Brew with a Buck

Let’s get right back into it! You know your beer is edgy when it makes a Guinness look like apple juice. I’m thinking of stag semen beer, the bold (and frankly bewildering) brew from New Zealand that asks, “Want a craft beer… with a touch of virility?”

Yes, this is real. Officially known as “Stag Semen Stout,” this dark, frothy concoction was created by Green Man Pub in Wellington in collaboration with a local deer farmer. The goal was to make the most unique beer at the annual Monteith’s Wildfoods Challenge, a New Zealand event specializing in dishing up the world’s weirdest edibles. So obviously, a semen stout was next on the tasting menu.

To make the beer, actual deer semen is carefully pasteurized and added into a rich, chocolatey stout base. According to the brave souls who have downed a pint, it’s surprisingly smooth, slightly salty, and just a little… nutty. It may not be your go-to for a chill night at the pub, but it’s undeniably a conversation starter. And possibly a conversation ender, depending on your company.^[8]

2 Baby Mouse Wine: A Rodent-Infused Rarity

What do you get when you ferment rice wine with a handful of dead baby mice? Apparently, baby mouse wine is a traditional Chinese and Korean folk remedy. The preparation is exactly what it sounds like: freshly born mice (eyes not even open) are drowned in rice wine and left to steep for about a year.

Advocates believe it can treat asthma and liver problems and improve vitality. Detractors (read: almost everyone outside of this tradition) are understandably horrified. The wine has a pungent aroma and is often described as tasting like gasoline. Just a little gasoline with a splash of baby rodents.

Definitely not for the faint of heart. Or stomach.^[9]

1 Snake Wine: Slithering Spirits

Finally, the granddaddy of weird boozes: snake wine. Popular in Vietnam, China, and other parts of Asia, it involves soaking venomous snakes, often cobras, in a jar of rice wine. Sometimes, the snakes are alive when added. The alcohol neutralizes the venom, but the intimidation factor remains fully intact.

It’s also said to be a kind of cure-all for anything from rheumatism to hair loss and is believed to enhance virility. Some versions even include scorpions or herbs for added kick. Whether you’re drinking it for health, courage, or to make your friends gag at a party, one thing’s certain: snake wine is a hiss-terically wild ride.^[10]