There’s the ghost pepper-infused Currant Distress, fermented with goji berries and black currants; the dry and smoky Lapsang Souchong, aged with charred oak staves; and the Angry Earl mead, brewed with Earl Grey tea, sage and rainbow peppercorns.

Source: https://arktimes.com/arkansas-blog/2023/09/30/honey-wines-weird-history-and-how-a-meadery-in-paragould-is-keeping-it-alive

This is the T&N sour—a fairly classic sour, except that the whiskey is infused with eight Chinese herbs and spices including star anise, goji berry and clove.

Source: https://torontolife.com/food/whats-on-the-menu-at-then-and-now-parkdales-new-asian-fusion-restaurant-with-a-no-tipping-policy/