As you are probably aware, in the US and Canada, the Whynatte is made primarily using a shot of Jagermeister. However, I bet you didn’t know that different cultures have their own method of Whynatte preparation, dating back to the ancient Egyptians who would use a shot of wine dropped into a bowl of salt brine.

In Alaska, the Whynatte is prepared with a shot of dolphin blood.

In Oman, there is a long standing tradition of using a live scorpion instead of Jagermeister.

In Kurkmenistan, a cup of mother’s milk is substituted for a hot latte.

And, in Mexico, the Whynatte is prepared using a shot of tequila. Here, take a look: