Horchata
Centuries after Spaniards brought horchata to the New World, it has become a decidedly Mexican drink. Horchata is a rice-based beverage that combines almonds, cinnamon, lime zest, and sugar. The rice is a source of niacin (shown to reduce heart attack risk), thiamin (part of the vitamin B family), and protein. And with almonds’ high calcium and vitamin E content, horchata has that distinctive quality of being delicious and healthy.

Yerba Mate
If the fountain of youth is ever discovered, don’t be surprised if it’s overflowing with yerba mate. The Guaraní Indians stirred up this South American herbal brew centuries ago and used it “to boost immunity, cleanse and detoxify the blood, tone the nervous system, restore youthful hair color, retard aging, combat fatigue, stimulate the mind,” and more, according to Daniel Mowrey, Ph.D., who has written extensively about yerba mate. If you can’t find it in a local store, order it—loose or in tea bags—over the Internet.

Mojito
Once a favored drink of Ernest Hemingway, the Cuban mojito is now popular around the globe. Perhaps its fate was sealed when La Bodeguita del Medio, one of Hemingway’s old haunts in Havana, hung this framed quote of his on the wall: “My mojito in La Bodeguita, my daiquiri in El Floridita.” A swirl of rum, sugar, soda water, and crushed mint leaves, mojitos make an ideal party cocktail—festive and easy to prepare. But be careful. Under that sweet and minty façade, mojitos pack quite a punch. If you prefer it sans alcohol, try a fauxjito, a rumless mojito.

Sangría
This Spanish drink became popular after it was served at the 1964 World’s Fair in New York City. Now people everywhere experience the true joy of sangria: concocting one’s own recipe. Red wine is the main ingredient of most sangrias, but the drink’s unique flavor comes from the fruits mixed in.

Pisco Sour
A national drink can be a contentious affair. Both Chile and Peru claim the pisco sour as their own. And who’s to blame them? With its smooth sweet taste, it’s no wonder both parties lay claim to this flavorful cocktail. The main ingredient is pisco, made from white muscat grapes brought to Peru by Spaniards in the 16th century. The Peruvian government published “Defense of the Peruvian Denomination of Origin ‘Pisco,’ ” adding fodder to the debate. But this hasn’t stopped Chileans from enjoying big nationalistic gulps. Truly, who can say where the creation of that first pisco sour took place? A toast to drinks without borders!

Café de Costa Rica
Are you in search of that most mythical of treasures, the perfect cup of coffee? Look no farther than the highlands of Costa Rica, the “rich coast.” Coffee lovers worldwide attest to the superb quality of the country’s beans. No wonder Costa Rica exports 90 percent of its coffee harvest. In 2004 alone it exported $197 million worth of unprocessed beans.