5 drinks that I'll never risk trying. Scary. And you?

"Blood of the snake"

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Bottles with snakes and tarantulas inside sophisticated tourists for a long time will not surprise - as well as dishes from reptiles. But not everyone will try to "snake blood". Preparing the drink so. Take strong alcohol (rice vodka, arak, tuak) and a snake. From the latter, the head is cut off, blood is expressed and quickly mixed with alcohol. To drink this all you need as quickly, otherwise the blood will curdle. This drink you can taste, if you go to Vietnam, Thailand or Indonesia.

"Mescal"

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This traditional Mexican drink is made from fermented agave juice. Sometimes it is added to the larva of moths Hypopta agavis, which parasitizes on this tree. In this case, either gusano rojo ("red worm") or chinicuil is used - a white larva. Although the red larvae are at a higher price than the white ones, so "do not fail". It is believed that the worm is proof that you have a forty-degree drink in front of you. If the degrees were less, the caterpillar would dissolve. Together with a bottle of mescal, you will probably be served a bag of red powder. Before you take a drink, you need to pour this mixture on the back of your hand and slip off, just like when you use tequila. However, do not rush. First find out what the powder is made of. And its ingredients are: salt, chili and those dried larvae, only ground.

"Mouse wine"

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Traditional drink of Koreans and Chinese. The way of preparation is simple: a newborn baby mouse is taken (no more than three days old until it is covered with hair and opened eyes - Asians believe that in this case the mouse gives the drink its entire life force) and is placed in a bottle with rice wine. The drink is infused for 12-14 months, after which it is ready for use. It is believed that such infusion is medicinal and treats against many diseases, for example, from asthma and liver failure.

"Chicha"

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Drink well familiar to the people of Peru, Chile and Ecuador. Mention of it occurs in rituals of the ancient Incas, which made it from violet corn. But in other countries, chichu is also made on the basis of apples, maize grains, peach palm fruits, cassava, amaranth, rice, etc.

 Whatever the drink, its main feature is the process of preparation. All the ingredients for the future chichi are first chewed by local women, then this mass is poured with water and infused. Saliva, according to local residents, is needed for the breakdown of starch to simple sugars that contribute to the fermentation process. However, this chichu you will try only in some traditional villages, for tourists this drink is most often prepared quite "industrial" way - without chewing, from corn flour.

And the apotheosis of all this gastronomic hell, meet - "Drink with finger".

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Real, human. Such a drink you can taste only in one place - in the Canadian town of Dawson, in a bar, which is called: Sourtoe Coctail Club ("Cocktail Club with a sour finger"). The "token" of the drink is the thumb of the human foot, which, if desired, is added to any alcohol. Thus, the same finger wanders from glass to glass. Such a strange tradition arose in 1973, when a captain Dick Stevenson threw a severed frostbitten finger of a prospector named Louis Liken into his glass and invited his colleagues to treat themselves to a drink. And with those went-go. At first the finger was added only to champagne, poured into a beer mug, and then to all drinks. In this case, the ritual of use remains unchanged: before you take the last sip, you must always touch the lips of your finger in the glass. To eat the finger is forbidden, the penalty is 500 dollars. It's strange that such a thought can come to mind! However, it came after all: 500 dollars could not stop a visitor nicknamed Josh from New Orleans, who in 2013 - for the first time in the history of the drink - managed to eat the ill-fated finger (the latter was used since 2002). In connection with the acute "shortage" of fingers, the administration of the drinking establishment was forced to raise a fine to 2500 dollars.