The bartender sees you waddle up to the bar, pretending to be a seasoned adult.  After you plunk down a coin that seems close to legitimate, the barkeep pulls out a mug and sets it in front of you.

"Aye.  Welcome to my tavern, adventurer!  What'll it be, stranger?"

The slab of slate over the bar has a menu that is mostly readable to those who know how.  However, you hesitate.

"Don' worry yer precious little head.  I didn't know what bufo were neither when I first started.  Here, let me help y' out."

Alcoholic Drinks

• Absinthe: a green alcoholic spirit made from wormwood, green anise, and sweet fennel. It is rumored to enhance creativity but at a price of hallucinations and even potential madness.
• Ale: one of the most common, affordable, and versatile of drinks, it is related to beer brewed from malted barley and without hops.  It has said to have a sweet, full-bodied, and sometimes fruity-taste.  It can also be crafted in a number of flavors, and each tavern can have their very own brand.  It can be mixed with honey to make braggot, or heated with milk to make poset.
• Applejack: made from fermented apple cider by freezing it during the cold of winter, then removing the ice.  This removes the water which concentrates the alcohol.
• Baijiu: this clear alcoholic beverage, distilled from sorghum grain, is extremely potent.  It is an acquired taste due to its corrosive flavor.
• Beer: one of the oldest of alcoholic drinks, Beer is brewed from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used.  Beer is brewed with hops, which add bitterness, flavor, and acts as a natural preservative.  When beer is distilled, the resulting liquor is a form of whisky.
• Bitter: a style of pale ale that varies in color from gold to dark amber.
• Braggot: Honey ale closely resembling mead.
• Bufo: this drink is a favorite of goblins, boggards, and other nefarious creatures (like Human adventurers such as yourself).  It's made by soaking a poisonous creature—such as certain frogs or toads (or its eggs)— in weak beer.  Alternatively, the animal can be "milked" for their poison where it is mixed with the beer.  This method allows the creature to be reused.  But it is told that some goblin tribes use wide-mouthed jugs where the dead animal is kept inside, offering a tasty treat once the jug is drained.  Thus the term 'biting the toad' refers to a goblin able to withstand both the intoxication and the dazzled effect.
• Cauim: a traditional alcoholic beverage or beer of certain indigenous peoples, made by fermenting manioc, plantains or maize, and sometimes flavored with fruit juices.  A characteristic feature of the beverage is that the starting material is cooked, chewed, and fermented, so that enzymes present in human saliva can break down the starch into fermentable sugars.
• Cider: an alcoholic beverage made from the fermented juice of apples.  Cider can be further distilled into the liquor known as applejack.
• Elf's Tears: a very special, magical form of alcohol created by Âirén (Elf-Dwarves).  How it is distilled remains a closely guarded secret.  The effects of this potent spirit is said to be a kind of euphoria like walking through clouds at the precise moment of daybreak on the first morning when the world was created.
• Gin: a distilled alcoholic drink that derives its predominant flavor from juniper berries.
• Goblin Piss: a mixed drink of four or five liquors, including gin, rum, cheap vodka, mezcal, whiskey and berry juices or maple syrup that give it a yellow-green hue with a ribbon of red. However, most unscrupulous bartenders simply throw undrunk alcohol into a jug and pass it off as this mixed drink.
• Grog: a nautical invention by sailors as a means of transporting large amounts of water while keeping it from spoiling, grog is broadly defined as casks of watered-down alcohol, usually rum, wine or brandy. Grog served in taverns tends to consist of rum with hot or boiling water, lemon and/or lime juice, and cinnamon.  Some establishments may add apple cider or completely replace the water with cider.  If nutmeg is used instad of cinnamon, it's called bumbo.
• Guk: a curious liquor that looks ink-black, it is distilled from a bitter, almond-like nut much like amaretto.  However, the process requires that a certain boring beetle sometimes found within these nuts be present, along with a number of herbs and willow bark, during its distillation. 
• Jungle Coffee: coffee brewed "jungle style" has a winelike acidic taste that is too strong for a novice palete.
• Kahve: this style of coffee is served with generous helpings of milk, sugar, and spices to counteract the natural bitterness.  Kahve is drunk throughout the day, both at home and at coffeehouses around town.  The grounds left in the bottom of a cup are sometimes used for fortune-telling.
• Kefir: a fermented milk drink similar to a thin yogurt that is made from kefir grains in goatskin bags that were hung near a doorway; the bags are knocked by anyone passing through to keep the milk and kefir grains well mixed.
• Kirsch: a clear, colorless brandy traditionally made from double distillation of dark-colored sour cherries, pit and all.  Unlike cherry liqueurs brandies, kirsch (a.k.a. kirschwasser) is not sweet.  Rather, it has a slight bitter-almond taste that derives from the cherry seeds.
• Kumis: this alcoholic beverage, made from fermented horse milk, has about the same potency as typical beer.  It is served cold.
• Lager: beer which has been brewed and conditioned at low temperature in cold storage, usually in caves.  Lagers can be pale, amber, or dark and are distinguished by the use of "bottom-fermenting" yeast.
• Mead: an alcoholic beverage created by fermenting honey with water, sometimes with various fruits, spices, grains, or hops.  One version is infused with hazelnuts.  Mead has a very strong religious connection, due in part to the sacred nature of bees and beekeeping by many cultures, especially monasteries. 
• Mezcal:a distilled alcoholic beverage made from the heart of the agave plant—one of the most sacred plants in the region in which it grows.  Usually consumed straight, it has a strong smokey flavor.  The distilled liquor of the blue agave is especially prized.
• Nog: a rich, sweetened, dairy-based beverage traditionally made with milk, cream, sugar, whipped egg whites, and egg yolks.  Distilled spirits such as brandy, rum, whisky or bourbon are then added and served with cinnamon or nutmeg.  While often served chilled, in some cases it is warmed, particularly on cold days.
• Orckinshine: this high-proof alcohol originated from the traditional Orc lands.  It remains the traditional toasting drink whenever Orckind soldiers and mercenaries gather in an inn or tavern.  It is said that besides Orckind, only a Dwarf or a Duergar (Dwarf-Orc) has the constitution necessary to drink it.
• Perry: an alcoholic beverage made from fermented pears, similar to the way cider is made from apples.
• Pulque: an alcoholic beverage made from the fermented sap of the maguey (agave) plant.  It has the color of milk, a rather viscous consistency and a sour yeast-like taste.  An ancient drink, it was considered sacred, and its use was limited to certain classes of people.
• Poset: a hot drink made of milk curdled using wine or ale, often spiced with nutmeg and cinnamon, or sometimes citrus.  It is often used as a remedy for mild illness, such as a cold or insomnia.  It is often considered sweet enough to be a dessert.
• Rum: a liquor made by fermenting then distilling sugarcane molasses or sugarcane juice.  The distillate, a clear liquid, is usually aged in oak barrels.  Most rums are produced in sugar-producing regions.
• Rumboozle: a potent drink featuring rum, wine, ale, eggs, sugar, and spices, it is served warm in finer taverns.
• Sake: also referred to as rice wine an alcoholic beverage made by fermenting rice that has been polished to remove the bran.  Sake is often served with special ceremony, where it is gently warmed in a small earthenware or porcelain bottle and sipped from a small porcelain cup.
• Seawine: a series of special red and white wines grown in the costal vinyards regions.  They have a sweet-tart flavor that is highly valued by nobles in many lands.
• Sherry: a fortified wine made from white grapes
• Single-Malt Whiskey: this special whiskey follows a 200-year-old recipe, and is a favorite of old soldiers across the lands.
• Soju: clear, colorless distilled alcoholic beverage traditionally made from rice, wheat, or barley, but other producers often replace rice with other starches, such as potato and sweet potato.
• Sparkling Wines/Champagne: a wine with significant levels of carbon dioxide in it, making it fizzy.  The sparkling quality of these wines comes from its carbon dioxide content and is the result of natural fermentation in the bottle.  The sparkling wine that is called "champagne" is only for a certain type made of very specific grapes grown in a very specific region.
• Stout: a family of dark porter beers made with roasted malts.  Dwarf-crafted stouts are the best and most famous, and various Dwarven clans often compete among one another for bragging rights as to whose Dwarven Stout is better.  They are characterized by a slightly burnt flavor and foamy head and are said to be as filling as a meal.
• Tembo: an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, date palms, and coconut palms.
• Tepache: a fermented beverage made from the peel and the rind of pineapples, and is sweetened either with unrefined whole cane sugar or brown sugar, seasoned with powdered cinnamon, and served cold.  Though tepache is fermented for several days, the resulting drink does not contain much alcohol.
• Vodka: a clear distilled alcoholic beverage composed primarily of water and ethanol.  It is made by distilling the liquid from cereal grains that have been fermented, or with potatoes as a substitute.
• Whiskey: a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat.  Whiskey (or whisky) is typically aged in wooden casks, which are often old sherry casks or may also be made of charred white oak.
• Wine: an alcoholic drink typically made from fermented grapes.  Different varieties of grapes and strains of yeasts are major factors in different styles of wine.  These differences result from the complex interactions between the grape, its growing environment (terroir), and the wine production process.  Wines not made from grapes involve fermentation of other fruits such as plum, cherry, pomegranate, currant and elderberry.

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Non- and Low-Alcohol Options

• Lite Ale, Beer, Cider, etc. & Table Wines: these are low in alcohol content.  You'd probably fill your bladder faster than getting a buzz, there is just enough alcohol to make these safer than well or river water.  A good alternative for those who'd rather stay sober.  Safe for kids to drink, too!
• Almond Milk: a plant milk made from almonds with a creamy texture and nutty flavor, almond milk replaced animal milk as an expensive non-dairy alternative.  The almond is almost universal in middle and upper class cooking all over.  Almond milk is ubiquitous and highly versatile, used as a substitute in dishes that otherwise require eggs or milk, particularly porridge and pottages.  Despite the cost, it is the primary and preferential option for those whose religious and cultural restrictions on using meat or other animal products during fasts or perpetually.  In addition, it does not spoil as quickly as fresh milk.
• Barley Water: made by boiling barley grains in water, then (usually) straining to remove the grains, and possibly adding other ingredients, like honey.
• Buttermilk: a fermented dairy drink made from the liquid left behind after churning butter out of cultured cream.  It is common in warm climates where fresh milk sours quickly.  It can be drunk straight, and it can also be used in cooking such as in making soda bread.
• Cabbage Water: the leftover water used from boiling cabbages. 
• Fermented Tea: also referred to as dark tea, a class of green or black tea that has undergone fermentation via mold, taking several months to many years to do so.  Fermentation affects the smell of the tea and typically mellows its taste, reducing astringency and bitterness while improving teture and aftertaste.  The microbes also produce health benefits.
• Hot Chocolate: also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener.  It is one of the more exotic and expensive drinks found in a tavern or inn, and very few have even heard of such a drink.
• Fruit Juices: The juices squeezed or pressed from various fruits: apple, grape, pear, pomegranate, mulberry, elderberry and blackberry, among others.  While sometimes drunk freshly squeezed or pressed, letting these juices ferment into lite or hard alcohols greatly improves their preservation, value, and, as many patrons might argue, enjoyment.
• Milk, Cow or Sheep: a source of animal protein for those who cannot afford meat.  However, it is difficult to keep from spoiling.  It also tends to be given to the very young, very old, or those who are sick.  Poor adults sometimes drink buttermilk or whey or milk that was soured or watered down instead.
• Oat Milk: prepared much like barley water by boiling oats in water and then straining it to remove the grains, or simply as the extra runnoff from pottage. 
• Tea, Black or Green: an aromatic beverage prepared by pouring hot or boiling water over cured or fresh tea leaves.  Black tea comes from leaves that have been wilted, crushed, and fully oxidized.  Green tea comes from leaves that have been unwilted and unoxidized.  Sometimes honey, lemon, spices, milk or almond milk, or other things are added for additional flavor.
• Tea, Ceremonial: a very specially prepared tea made from a leaf grown in a particular part of the world where its use is considered sacred.  More than just the ingredients, the preparation of the tea itself is part of what makes it ceremonial tea.  Any tavern or inn that serves ceremonial tea is prepared and served by one who is specially trained and certified to make it—otherwise it's just plain tea.
• Water: often contaminated in Medieval European settings thanks to the domestication of many different animals, water is used more for livestock and rarely drunk by humans.  Rivers, lakes, streams, and other natural bodies of water are often sources of disease.  Well water is hardly better.  However, the special collection of rain or spring water, purified by process or by magic, is an option for those who can afford it.
• Whey: the liquid remaining after milk has been curdled and strained.  Sweet whey is a byproduct resulting from the manufacture of hard cheese. Sour whey is a byproduct brought out during the making of certain dairy products, such as cottage cheese or strained yogurt.  Poor adults sometimes drink whey instead of milk.