This list includes 43 Drinks that start with B, from “Baijiu” to “Buttermilk”. It covers alcoholic and non-alcoholic beverages commonly served at bars, homes, and shops worldwide.
Drinks that start with B are beverages whose common names begin with the letter B, covering alcoholic and non-alcoholic options. They include global staples like Baijiu and regional favorites such as buttermilk, showing broad cultural variety.
Below you’ll find the table with alcohol content, country of origin, and primary ingredients.
Alcohol content: Shows the alcohol percentage or “non-alcoholic”, so you can compare strength and choose serving context.
Country of origin: Names the drink’s primary country, helping you explore regional traditions and locate authentic styles or variations.
Primary ingredients: Lists the main components so you can identify flavors, common allergens, and use ingredients in recipes or pairings.
Drinks that start with B
| Name | Alcohol content (ABV % or ‘non-alcoholic’) | Country of origin | Primary ingredients | Description |
|---|---|---|---|---|
| Beer | 5% | Mesopotamia (modern Iraq) | water, malted barley, hops, yeast | Fermented grain beverage with vast regional styles; served in pints, ranges from light lagers to robust ales, central to global drinking culture. |
| Bourbon | 40% | United States | corn (≥51%), rye or wheat, malted barley, yeast | American whiskey aged in charred oak barrels, with vanilla and caramel notes; sipped neat or used in classic cocktails. |
| Brandy | 36% | France | distilled wine, grapes, yeast | Spirit distilled from wine or fruit wine and aged in oak; fruity, warming, often enjoyed in a snifter after dinner. |
| Baijiu | 52% | China | fermented sorghum, yeast starter, water | Potent Chinese distilled spirit with complex, savory and floral aromas; central to banquets and ceremonial toasts. |
| Bloody Mary | 15% | United States | vodka, tomato juice, lemon, Worcestershire, hot sauce | Savory vodka cocktail garnished with celery; popular at brunch for its spicy, umami-forward profile. |
| Bellini | 11% | Italy | Prosecco, white peach purée | Sparkling Venetian cocktail of prosecco and peach purée; light, fruity and served in a flute at brunch or celebrations. |
| Black Russian | 33% | Belgium | vodka, coffee liqueur | Simple two-ingredient cocktail (vodka and coffee liqueur) served over ice; bittersweet and strong. |
| Brandy Alexander | 18% | United States | brandy, crème de cacao, cream | Creamy dessert cocktail with chocolate notes, usually chilled and dusted with nutmeg. |
| Bock | 6.5% | Germany | malted barley, hops, water, yeast | Strong lager style, malt-forward and lightly sweet; traditionally enjoyed in seasons like spring or winter. |
| Brown Ale | 5% | England | malted barley, hops, water, yeast | Malty English ale with caramel, toffee and nutty flavors; medium-bodied and sessionable. |
| Blonde Ale | 5.5% | Belgium | pale malt, hops, yeast | Light, approachable ale with gentle malt sweetness and subtle hop character; popular in Belgium and craft scenes. |
| Barley wine | 10.5% | England | barley malt, hops, yeast | Very strong ale with intense malt, dried fruit and toffee notes; served in small, wine-style portions. |
| Bubble tea | non-alcoholic | Taiwan | tea, milk or water, tapioca pearls, sugar | Sweet, chewy tea drink served cold with tapioca pearls or fruit jelly; a global café and street-food favorite. |
| Bitter (beer) | 4% | England | pale malt, hops, water, yeast | Classic British session ale with balanced malt and hop bitterness; commonly served on cask in pubs. |
| Bitter Lemon | non-alcoholic | United Kingdom | carbonated water, lemon, quinine, sugar | Tart, slightly bitter soft drink often used as a mixer; fizzy with citrus and tonic-like bitterness. |
| Black Tea | non-alcoholic | China | Camellia sinensis leaves, water | Oxidized tea with robust, often astringent flavors; served hot or iced and used as a base for many blends. |
| Barley tea | non-alcoholic | Japan | roasted barley, water | Roasted, nutty caffeine-free tea (mugicha) served hot or cold across East Asia, especially in summer. |
| Barley water | non-alcoholic | United Kingdom | barley, water, sugar, lemon | Light, slightly sweet infusion traditionally used as a restorative drink; often flavored with citrus. |
| Bissap | non-alcoholic | Senegal (West Africa) | hibiscus calyces, sugar, water, mint | Tart, bright red hibiscus drink served chilled across West Africa; refreshing with citrus or mint. |
| Birch water | non-alcoholic | Northern Europe | birch sap | Seasonal sap tapped from birch trees; subtly sweet and mineral-rich, drunk fresh or bottled. |
| Bicerin | non-alcoholic | Italy (Turin) | espresso, chocolate, milk or cream | Layered hot drink of espresso, chocolate and milk; rich and indulgent, traditionally served in a small glass. |
| Buttermilk | non-alcoholic | Worldwide | fermented milk, bacterial cultures | Tangy cultured dairy drink served cold; refreshing on its own and widely used in cooking and baking. |
| Black coffee | non-alcoholic | Ethiopia | roasted coffee beans, water | Plain brewed coffee without milk or sugar; bold, bitter flavors and a global morning staple. |
| Banana lassi | non-alcoholic | India | yogurt, banana, sugar, spices | Creamy yogurt-based drink blended with banana and spices like cardamom; cooling and often paired with spicy food. |
| Batida | 20% | Brazil | cachaça, fruit (e.g., coconut, passion fruit), sugar | Brazilian fruit-and-cachaça cocktail, shaken over ice; tropical, sweet and refreshing. |
| Beaujolais | 12.5% | France | Gamay grapes | Light, fruity red wine from France often consumed young; bright red fruit flavors and low tannins. |
| Bordeaux | 13% | France | Cabernet Sauvignon, Merlot (varies by blend) | Renowned French wine region producing structured blended reds and whites, often aged for complexity. |
| Barolo | 14% | Italy | Nebbiolo grapes | High-acid, tannic red wine from Piedmont with floral, tar and red-fruit notes; prized for aging. |
| Barbera | 13% | Italy | Barbera grapes | Juicy Italian red with high acidity and vibrant red-fruit flavors; versatile with food. |
| Braggot | 8% | Medieval Europe (United Kingdom) | honey, malted barley, yeast | Historic hybrid between mead and beer combining honey and malt; sweet to semi-sweet and often spiced. |
| Bière de Garde | 6.5% | France | malted barley, hops, yeast | French farmhouse ale, malt-forward with earthy and toasty notes; traditionally brewed in farmhouses and bottle-conditioned. |
| Berliner Weisse | 3% | Germany | wheat malt, barley malt, Lactobacillus, yeast | Low-ABV, tart wheat beer from Berlin often served with flavored syrups for sweetness and color. |
| Brandy sour | 20% | Cyprus | brandy, lemon, soda, sugar | Cypriot classic cocktail mixing brandy with lemon and soda; bright, fizzy and regionally popular. |
| Bloody Caesar | 12% | Canada | vodka, Clamato (tomato+clam), Worcestershire, hot sauce | Canadian twist on the Bloody Mary using Clamato for extra umami; a brunch and party staple. |
| Blue Hawaiian | 15% | United States (Hawaii) | rum, blue curaçao, pineapple, cream of coconut | Tropical, brightly colored cocktail blending rum, citrus and coconut; sweet and vacation-style. |
| Blue Lagoon | 15% | United Kingdom | vodka, blue curaçao, lemonade | Eye-catching electric-blue cocktail with citrus sweetness; served over ice with a slice of lemon. |
| Bramble | 25% | United Kingdom | gin, lemon juice, sugar, blackberry liqueur | Modern gin cocktail with tart lemon and sweet blackberry liqueur, typically poured over crushed ice. |
| Bronx | 22% | United States | gin, sweet vermouth, dry vermouth, orange juice | Classic Prohibition-era cocktail balancing gin with both vermouths and orange juice for a bright finish. |
| Black Velvet | 7% | United Kingdom | stout, champagne | Unusual pairing of stout and sparkling wine; rich, velvety and effervescent, created as a Victorian-era tribute. |
| Brännvin | 40% | Sweden | distilled grain or potato, caraway or botanicals (varies) | Swedish neutral spirit category (includes aquavit); clear, sometimes flavored, used for snaps and cocktails. |
| Buck’s Fizz | 12% | United Kingdom | champagne or sparkling wine, orange juice | Simple two-ingredient brunch cocktail similar to a mimosa; sparkling and citrusy, traditionally in flutes. |
| Bajigur | non-alcoholic | Indonesia | coconut milk, palm sugar, ginger | Warm, sweet Indonesian beverage made from coconut milk and palm sugar with ginger; a comforting street drink. |
| Bandung | non-alcoholic | Malaysia/Singapore | evaporated milk, rose syrup | Pink, sweet milk drink flavored with rose syrup, commonly served chilled at hawker stalls and celebrations. |
Descriptions
Beer
Bourbon
Brandy
Baijiu
Bloody Mary
Bellini
Black Russian
Brandy Alexander
Bock
Brown Ale
Blonde Ale
Barley wine
Bubble tea
Bitter (beer)
Bitter Lemon
Black Tea
Barley tea
Barley water
Bissap
Birch water
Bicerin
Buttermilk
Black coffee
Banana lassi
Batida
Beaujolais
Bordeaux
Barolo
Barbera
Braggot
Bière de Garde
Berliner Weisse
Brandy sour
Bloody Caesar
Blue Hawaiian
Blue Lagoon
Bramble
Bronx
Black Velvet
Brännvin
Buck’s Fizz
Bajigur
Bandung