An English foot fetish model has launched a limited-edition wine made by crushing grapes with her feet and selling it to her adoring fans for £100 ($128) per bottle.

30-year-old Emilie Rae claims she was contacted by London-based winery Renegade Urban Winery about a collaborative wine project because of her expertise in ‘foot work’. The self-described ‘foot fetish icon’, who makes a living uploading photos and videos of herself standing in baked beans or squashing birthday cake in between her toes for people who are into that kind of stuff, made her Simp Wine by mastering the ancient technique of stomping on grapes. Although she is convinced her fans will gladly pay £100 for a taste of her ‘perfect feet’, she claimed the wine is worth it because she risked her life to make it.

Read More »

Spring onions and coffee definitely don’t sound made for each other, but spring onion-infused lattes are apparently all the rage in China these days.

A simple search for the #springonionlatte hashtag on TikTok or Instragram will yield dozens of photos and videos with scallion-topped latte cups. They first went viral last month, when multiple Asian publications covered the unusual drink, calling it one of the most surprising combinations ever attempted. Apparently, to make a good green onion latte, you first have to mash a few green onions in the cup, then add ice, milk, and coffee, before finally topping it off with lots of chopped green onions, because why not?

Read More »

A coffee shop in Ganzhou, China’s Jianxi Province, has found success with a bizarre but innovative drink that combines the traditional ice latte with dried chilies and chili powder.

Jingshi Coffee launched its now-famous ‘hot ice latte’ back in December, as a tribute to Jianxi Province’s famously fiery cuisine, but the drink proved a big hit and the café is now selling it at a rate of 300 cups per day. Viral videos doing the rounds on Douyin (China’s version of TikTok), show café pouring the lattes in plastic cups before infusing them with dried chili and topping off the drink with chili powder. Those brave enough to have tried it claim that the drink is a bit more spicy than regular lattes, but definitely not unpleasant.

Read More »

A Japanese beverage company launched a controversial dumpling-flavored soda that many are calling the worst soft drink ever created.

Gyoza traditional pan-fried dumplings are a staple of Japanese cuisine, but they are also the inspiration for one of the world’s most bizarre refreshments. “Gyoza cider”, or “Gyoza soda”, as some Japanese news outlets have been calling this abomination, is the creation of Nagai Garden, a refreshments company based in the city of Nikko, Japan’s Tochigi Prefecture. Originally launched in 2019, gyoza cider has been making news headlines and going viral on social media ever since, due to its unusually faithful dumpling taste.

Read More »

There is a bar in Dawson City, Canada, where patrons can opt to have their liquor spiked with a very unusual ingredient – a severed human toe. Those brave enough to try the world-famous Sourtoe Cocktail are required to pay a $5 toe tax and touch the human digit with their lips without swallowing it. Last Saturday night, someone broke the rule…

The Yukon tradition of downing drinks containing a severed toe dates back to the early 1970s, when an eccentric river barge captain by the name of Dick Stevenson found a human digit in an old cabin, dropped it in a glass of champagne and created the Sourtoe Cocktail. In the last 40 years, the Downtown Hotel in Dawson City has served over 52,000 such bizarre drinks to customers from all around the world. Terry Lee, the bar’s “Toe Captain”, says toes have been ingested by mistake in the past,  but he never imagined someone would swallow the “gross looking thing on purpose”. To make sure that didn’t happen the bar also had a $500 fine policy for swallowing the toe, as a deterrent. The unthinkable happened last Saturday, when a man identified only as Josh from New Orleans walked into the place around closing time, and paid the usual $5 to have the toe added to a shot of whiskey. He was a card-carrying member of the Sourtoe Cocktail Club, which means he had tried the unique cocktail in the past. Terry told reporters he downed the drink fast, slurped the toe into his mouth, slammed $500 on the table and walked away. “I said, ‘Where’s the toe?’ and he said, ‘I swallowed it’ . . . I was shocked,” the bartender remembers. Read More »

The voracious Japanese giant hornet has a quarter-inch stinger that pumps out venom containing an enzyme so strong that it can literally dissolve human tissue. The sting of a giant hornet causes excruciating pain, yet some people are willing to endure a few stings while trying to capture them to make a special kind of shouchuu (Japanese liquor similar to vodka).

A person stung by a Japanese giant hornet who doesn’t receive proper treatment soon thereafter can die from an allergic reaction to the venom. About 40 deaths related to giant hornet stings are recorded every year. But this doesn’t seem to scare fans of shouchuu from risking their lives trying to capture the main ingredient of a bizarre alcoholic drink. It’s a rare concoction that isn’t usually commercially available in shops, but a team of RocketNews24 reporters traveled to Japan’s Kumamoto Prefecture in search of a huntsman who catches hornets and leaves them to ferment in alcohol for three years. According to their reports, fermented wasp shouchuu has an unappetizing muddy-brown color and smells a bit like rotting flesh. If you’re wondering about the taste of this unusual drink, it’s apparently a lot like that of regular shouchuu, but with a salty aftertaste that comes from the wasps poison. In conclusion, it looks disgusting, it stinks and it tastes really bad, so why would anyone want to drink this home-made fermented hornet brew? Well, for the health-related benefits, of course. The venom-infused liquor is said to make the skin more beautiful, boost recovery from fatigue and prevent “lifestyle disease” (whatever that is).

Read More »

Something strange is going on at the Rogue Ales Brewery in Newport, Oregon. Brewers there are developing an ale made from wild yeast harvested from the beard of Rogue’s award-winning brewmaster, John Maier.

He hasn’t shaved since 1978, and that apparently makes his beard the perfect place to harvest yeast. I’m just kidding, it’s far from perfect, but Rogue Ales’ president, Brett Joyce said he was looking for a “different place that might have some magic yeast in it” and decided to try out Maier’s facial hair. The guys at Rogue had tried developing some new yeast strains from some of their own hopyard, but came up empty-handed, so as a joke they had their lab guy take a couple of Q-tip swabs from John Maier’s fluffy beard. Amazingly enough, he found a yeast cell, did some fermentation tests and the unique “beard beer” was born. What started out as a joke turned into something really special, since they never expected to find the new yeast they were looking for right in their brewmaster’s beard. “This really is the needle in the haystack” John Couchot, Rogue Ales’ self-described mad scientist said.

Read More »

Who says you need good grapes to make a fine wine? Pascal Miche, a wine maker from Quebec, Canada, uses tomatoes to create an unusual yet increasingly popular vintage. His secret lies in a four-generations-old Belgian family recipe .

A former pork butcher, Pascal Miche moved from Belgium to Canada’s Quebec province, seven years ago and decided to go through with his idea of commercializing his grandfather’s  precious wine, made according to an old recipe. He finally kickstarted his business in 2009, planted his “vinyard” and began making tomato wine. If you search online, you’ll find quite a few enthusiasts who have experimented with making wine from tomatoes, but Mich hopes his will be the first successfully commercialized. Considering sales of his “Omerto“wine have reached 34,000 bottles annually, I’d say his plan is right on track.

Read More »

Why eat stuff when you can drink it? That seems to be the philosophy behind Lester’s Fixins bizarre soda flavors that include bacon, buffalo wings or sweet corn.

I always though Japan had the strangest flavors when it came to sodas, but after seeing what Lester, “a good ol’ boy from Texas” puts in his bottles, I think the US can compete with the Land of the Rising Sun, any day. Produced by Rocket Fizz Soda Pop & Candy Shop, Lester’s Fixins is definitely not your usual beverage, but it’s definitely a must-try if you want to find out what your favorite treat tastes like if you drink it. So far, Lester has six flavors: bacon, buffalo wings, sweet corn, peanut butter and jelly, pumpkin pie and coffee

Read More »

The Naga Jolokia chilli is dangerously hot and can  cause serious damage if ingested raw, but that didn’t stop a spirits company from mixing 18 kilograms of the fiery peppers with vodka, and creating one of the hottest drinks known to man – the Naga Chilli Vodka.

The chilli used in the making of this spicy treat is hotter than most law-enforcement pepper sprays, and the 100,000 Scoville units ranking means the Naga Chilli Vodka is twice as hot as Tabasco and almost as hot as the Habanero and Scotch Bonnet chillies. Most people think Jalapeno peppers are hot, but they’re rated at just 5,000 Scoville units, so you can imagine how hot naga Chilli Vodka is. In fact retailers like Master of Malt have posted a health warning that goes like this:

By purchasing this bottle, you agree that: 

1) I have been warned and fully understand that this product contains extreme heat and should be used and handled responsibly.
2) I use this product entirely at my own risk and I understand the potential danger if used or handled irresponsibly. If I give this product as a gift I will make the recipient aware of the potential danger if used or handled irresponsibly. 

Read More »

American company ArKay Beverages has created the world’s first alcohol-free whiskey and claims their product tastes just like the real thing.

I’m the kind of guy who doesn’t get why anyone would want to drink alcohol-free beer, so ArKay’s whiskey-flavored drink is something I will probably never understand. I mean who drinks whiskey simply because they love the taste? Sure it has certain hints, but unless it’s mixed with Red Bull, Coke, or mixed in a Long island cocktail, I don’t get it. Of course I’m not a connaisseur, but I’m sure even they find the idea of an alcohol-free whiskey a little unusual.

Read More »

A counter-top restaurant in Lima, Peru has been selling fresh frog juice for the last 15 years, and some locals drink it every day because they say it gives them strength.

There’s nothing like a glass of fresh juice in the morning, right? Peruvian restaurant owner Carmen Gonzales would agree with this 100%, only she has a different kind of juice in mind – frog juice, For the last 15 years she and various other juice stand owners have been serving her Jugo de Rana to locals and tourists brave enough to try it, and business is better than ever. She sells about 80 frog-based drinks every day, and some of her clients have them as breakfast drinks, early in the morning, because it gives them energy for the entire day.

Read More »

A pub in Wellington, New Zealand, has caused quite a stir after it decided to serve apple-flavored horse semen shots to its customers.

Steven Drummond, co-owner of the Green Man Pub, in Wellington, was looking for a new drink as the entry for the nationwide 14th annual Monteith’s Beer & Wild Food Challenge, when he realized the sperm harvested from a nearby Christchurch stallion farm would make a fine choice. Add some apple flavor and voila, you have the most disgusting shot ever served in a bar. And the weirdest thing is people actually pay big money to try it. If someone paid you to drink horse semen, I’d (kind of) understand, but when you’re the one paying $20 for a shot of the stuff, you have a problem.

According to Green Man Pub chef, Jason Varley, the horse semen drink known as “Hoihoi tatea” is particularly preferred by the female clientele. Most ladies down the stuff and afterwards make jokes about going home and getting their husbands to eat grass, or about the possibility of their children being born with long faces. Varley admits he tried horse semen himself and claims it tastes “ok”, “like custard”, but says it’s not very popular with men, in general. Read More »

It comes in an unremarkable-looking bottle, but the “Tezhi Sanbian Jiu” rice wine is a Valentine’s Day gift your loved one will always remember, especially after you tell them it translates as “Three-Penis Liquor“.

I know what you’re thinking, many drinks have strange names like this to attract attention of customers, but in this case, the label is very accurate – this particular rice wine has various types of animal penis brewed in it to grant vitality to the drinker. The label on the back of the bottle says it contains seal penis, deer penis and Cantonese dog penis, all of them popular ingredients in Chinese traditional medicine, said to increase male potency and virility.

So if you’re looking for a special Valentine’s Day gift for your partner, look no further than Three-Penis Liquor; it’s cheap and it’s something they won’t soon forget. You can pick-up a bottle at supermarkets around Shanghai, just remember to make them have a sip before you reveal the secret ingredients. Read More »

Before you click away in disgust, you should know James Gilpin’s piss whiskey isn’t as bad as it sounds, at least according to its creator.

James Gilpin, a researcher of new biomedical technologies, has managed to turn the urine of elderly diabetes patients into a type of single malt whiskey, suitable for export. He collects the urine from old volunteers, including his own grandmother, and purifies it pretty much the same way mains water is purified.

A type 1 diabetes patient himself, Gilpin first got the crazy idea of turning urine into whiskey after hearing a pharmaceutical legend about a company that allegedly set up shop near an old people’s home and started swapping cushions and other accessories for their urine. The chemicals from the urine could then be removed and used into new medicine.

After purifying the urine, the removed sugar molecules are added to the mash stock to accelerate fermentation. After thew stock ferments into clear alcohol. whiskey blends are added for coloring and taste, and the finished product is bottled with the name and age of the urine contributor. This way you know whose piss you’re actually drinking.

James Gilpin regards his method of turning urine into whiskey as more of an art form, rather than a conventional alcohol business. He’s just glad to showcase his water purification system as a way of efficiently collected the resources our elderly already process in abundance. Read More »