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Alcohol has the power to loosen us up when we’re taken out of our comfort zone, and the same goes for when we’re visiting a foreign city or country. But there’s no need to be a buzzkill in each of the following destinations because they have concocted the perfect recipes that are so magically embedded into their culture each sip is destined to be unforgettable. 

So pull up a seat at the nearest bar or restaurant and order these beverages in order to drink like a local.

Singapore: Singapore Sling

The lifespan of this foamy specialty is just as long as the highball glass it is served in, which is a blessing to the lovers of the Singapore classic. The Singapore Sling was birthed in the Raffles Hotel Singapore by Ngiam Tong Boom, a bartender working at the hotel’s Long Bar during the early 1900s.

With a dash of cherry brandy and orange added to gin and topped with pineapple and lime juice, the Singapore Sling was created. Although its recipes has been altered throughout the years by adding fruits, Benedictine and other ingredients, obtaining its original flavors is key to successfully master the drink.  So if you want to acclimatize your palate to Singapore’s delicacies, order a Singapore Sling and down it straight with no ice like a true Singaporean.

Barbados: Bajan Rum Punch

The island of Barbados is well-known for its colorful cocktails, but no drink leaves the boozer with the taste of its heritage like the Bajan Rum Punch. The alcoholic beverage is one of the world’s oldest rum punches, and once its rich flavors hit your tongue you’ll see why it is so intricately woven into the country’s culture, especially its bars and restaurant scenes.

But you don’t have to travel to Barbados to get your buzz on Bajan-style. Just follow this simple rhyme and you’ll have its recipe perfected in no time.

One of sour (1/4 of pure lime juice),

Two of sweet (1/2 of sugar),

Three of strong (3/4 cup of Barbados rum),

And four of weak (1 cup of water)

France: Kir Royale

The French take their drinking seriously, which is quite evident in the skillfulness they employ to create their tasty concoctions.  The same can be said about Kir Royale, a cocktail that goes great with an authentic French meal.

Kir Royale was popularized by Felix Kir, a major of Burgundy who used the drink to wine and dine visitors to the region after WWII. When consuming it like the French, about 1/5 of crème de cassis is added into Chablis or white Chardonnay. Sometimes the crème de cassis is replaced with peach or blackberry liqueur — so when posted at the bar, don’t be surprised if you’re expected to know Kir Royale’s diverse flavors.

Peru/Chile: Pisco Sour

This South American invention is so tantalizing two countries have staked their claim to it, and neither of them have any intention on budging. During the 20s an American bartender created the Peruvian pisco infused with egg whites quencher after leaving the United States and setting up a bar in Lima, Peru.

When the Chileans got their hands on the Peruvian style drink, it was mixed with other ingredients like ice, syrup and key lime juice.  Nevertheless, Pisco Sour creates a buzz in both countries which have also incorporated it as their national drink. 

New Orleans, LA: Sazerac

When in New Orleans the best way to warm up to the city’s residents may be with a smooth drink in hand. But no beer or wine would suffice if you want to show your admiration for the Crescent City. However, a glass of Sazerac might very well be your ticket to becoming an honorary Cajun.

The New Orleans staple originated in the city in the 1870s, and although its recipe can alternate from American rye whiskey to cognac mixed with bitters and sugar, it has never lost its significant touch as America's first cocktail.  Plus not many drinks had the power to replace absinthe when it became an illegal beverage, but Sazerac did and it is continuously enjoyed by visitors of The Roosevelt as well as restaurants and taverns dotted all over New Orleans.

Colombia: Canelazo

Not all alcoholic beverages are consumed on the rocks or at room temperature for that matter.  Some, like Colombia’s Canelazo, may burn while sliding down the throat.

The hot brew has also made its way to Peru and Ecuador as well, which may come as no surprise once you are sipping on its flavors that are comprised of sugar cane alcohol, cinnamon, and sugar dissolved in boiling water. If you love eggnog during Christmas, why not switch it up with Canelazo, which is also a holiday treat — especially since its steamy tastes might just be the right temperature to bring some warmth to your white Christmas.

Japan: Awamori

All lightweights should back away from this drink, unless you’re up for seeing double. That’s because Awamori is a strong Japanese drink that contains up to 43 percent alcohol, and it is typically slurped on the rocks or straight if it is not added into your cocktail.

Specifically found in Okinawa in Japan, it is produced from Thai rice that is distilled in order for boozers to get their drink on.  However, if you’re not particularly fond of downing Awamori naturally, it can be also chased with ice and water.

READ ON: If you're going to drink like a local, be sure to follow proper etiquette with our guide, How To Drink Around the World. Or just continue this celebration of global guzzling at one of 6 Drinking Celebrations Around the World.