History of alcoholic drinks "Gandhara stills" were only capable of producing very weak liquor, as there was no efficient means of collecting the vapors at low heat. While the art of wine making reached the Hellenic peninsula by about 2000 BC, the first alcoholic beverage to obtain widespread popularity in what is now Greece was mead, a fermented beverage made from honey and water. However, by 1700 BC, wine making was commonplace. During the next thousand years wine drinking assumed the same function so commonly found around the world: It was incorporated into religious rituals. It became important in hospitality, used for medicinal purposes,
Ugandan cuisine very popular. Both traditional and Western beers are probably the most widely available alcoholic beverages across Uganda. Pombe and "lubisi" are generic words for locally made fermented beer, usually from banana or millet. Fermented banana wine is also prepared and consumed. Tonto is a traditional fermented drink made from bananas. Waragi is the generic term for distilled spirits and these also vary, see for example Uganda Waragi, a brand name for clear or yellow gin. Ugandan cuisine Ugandan cuisine consists of traditional and modern cooking styles, practices, foods and dishes in Uganda, with English, Arab, and Asian (especially Indian) influences.