BudgetTravel

You learn a lot about a place based on what the people drink, and how they drink it. BT assistant editor (and former bartender) David LaHuta eagerly volunteered for a round of taste tests. How does each go down? David's face says it all.

Italy: Sambuca

MAY 2006 ISSUE • Table of Contents • Maui: Friendly, Quirky, and Full of Soul • Secret Hotels of Bali • 25 Reasons We Love Oaxaca • Family Travel: Guide to Summer Vacations • Road Trip: Nevada • 40 Best Vacations

Made with: Licorice and elderberries, along with a mix of herbs--anise in particular Best served: After dinner, in a small glass with three coffee beans--called con mosca ("with flies")--that symbolize health, wealth, and happiness. The anise aids digestion Tippling style: Sip it or drink it in one gulp Say cheers! Salute (sah-loo-tay)

Brazil: Cachaça

Made with: Fermented sugarcane juice Best served: With sugar and muddled lime in a tangy caipirinha, Brazil's unofficial national cocktail. Alternatively, aged cachaça, which tastes somewhat like a high-quality white rum, makes a nice aperitif Tippling style: An aged cachaça should be enjoyed slowly at room temperature Say cheers! Saúde (sow-ooh-juh)

Russia: Vodka

Made with: Wheat, rye, or barley malt; most Russian vodkas no longer use potatoes Best served: In shot glasses, poured from a bottle shared by friends (or strangers) Tippling style: Down it in a gulp. If you're with a group, everyone should toss it back at the same time. Say "choot-choot" ("just a little") for smaller portions Say cheers! Za vas (zah vahs)

Greece: Ouzo

Made with: Pressed grapes mixed with star anise, cloves, coriander, and other spices Best served: As an aperitif, with Greek-style tapas such as fried fish, cheese, and stewed vegetables Tippling style: Savor slowly in between bites and conversation. To lessen the drink's bite and potency, add water until the mixture turns milky white Say cheers! Gia'sou (yah-shu)

Ireland: Whiskey

Made with: Malted and unmalted barley, and yeast Best served: As a pre- or post-meal cocktail, the old-fashioned way: straight, at room temperature. Adding half a teaspoon of water helps release the honey-like flavor Tippling style: Sip and savor from a snifter or nosing glass Say cheers! Sláinte (slahn-cha)

Japan: Sake