Here's what you didn't know about cocktails: 5 of the strangest drinks in the world

The possibilities for mixing and changing drinks to make a cocktail seem endless. Some mixologists take it up a notch by inventing bizarre ingredients to spice up their drinks.

SSPDaily writes: "We want to present to your attention 5 of the strangest ingredients for cocktails. The imagination of the creators of these drinks is truly limitless!"

Gold

Gold has a natural ability to make any drink look luxurious. In particular, cocktails are garnished with edible gold flakes or dust.

Although gold is safe to consume in small amounts, it has no taste and no nutritional value.

There are a few drinks on the market that contain gold, such as Goldwasser and Smirnoff Gold.

Pizza

Pizza inside alcohol may sound crazy, but many people pay to "drink" it.

Thus, the bartenders of the London bar Bunga Bunga came up with a concept in which they add pizza to a gin-based cocktail. The drink is called Margarita.

Another cocktail called Pepperoni Passion is a vodka-based cocktail. It was created by JJ Goodman, the owner of London Cocktail Club.

Gunpowder smoke

A very explosive ingredient, isn't it? Luckily, it's not gunpowder that is used to flavor the drink, but only its smoke.

The cocktail, created by bartender Grant Collins, comes from the Gunpowder Plot Cocktail at Hilton's Zeta Bar in Sydney, Australia.

To make this cocktail, gin is infused with the flavor of gunpowder and then shaken with Fernet Branca, a traditional herbal digestif, and egg whites.

Bacon

Some cocktails are garnished with bacon.

A cocktail called the Eggs and Bacon, offered by the FIG restaurant in Santa Monica, USA, is made with bacon-infused gin.

Another similar drink, the Bacon Old Fashioned, can be found on the menu of the New Leaf restaurant and bar in New York City. It is made with maple syrup, bitters, and bacon-infused bourbon.

Seaweed

Looking for a drink with an ocean flavor? A seaweed cocktail is all you need.

This drink was created by Jordan Link, who worked at the Perilla restaurant in New York, USA. The cocktail has a slightly salty aftertaste.

Seaweed should be soaked in soju for two days, then mixed with sake, mashed cucumber, and ginger syrup and served.