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Mexico

Strawberry liquor.

.It's a typical drink from the Irapuato City in Guanajuato. Nowadays only one person makes it (María Arrache) being its preparation totally domestic.

Mainly strawberry and alcohol.
Once the strawberry is cooked it is dried to extract its honey, then it is put in alcohol.
Taxcalate

Refreshing alcoholic-free drink of domestic use in Altos de Chiapas.

Cocoa, roast corn, or corn pancakes, annatto (seed that is used as a seasoning and to give red color to the food) and cinnamon
Ground all the ingredients.
Tepache

.Fermented drink of deep flavor. Tapache represents a customary drink in the Federal District.

Pineapple peels, brown sugar (piloncillo), white pulque mixed with grain honey and aniseed.
Four days are required for its making; in the first two, the flesh and peel of pineapple are let to settle in a clay pot with cloves and cinnamon. A mixture of barley and brown sugar previously boiled is added later. This is fermented for another two days.In Jalisco and Nayarit the fermentation of the peels of pineapple and brown sugar is called Tapache, while in the States of San Luis, Potosí, Puebla and Morelos, Oaxaca and Veracruz this is only a drink made of fermented pineapple. In some regions of Jalisco, Hidalgo, Federal district, and Puebla the Tapache is prepared with white pulque mixed with grain honey boiled with aniseed.