We received a bunch of new international Coca-Cola
drinks that ranged from interesting to downright strange to the American taste buds. Since they're well, international, we thought what better way to let you know what they tasted like than having a sommelier describe them to you. Morgan Harris, a sommelier at New York's Aureole, uses his refined palate to determine and define what makes the drink palatable. He's our guinea pig on everything from a Minute Maid Pulpy Super Pulpy dairy drink from China (yes, that's its name) to a non-alcoholic canned mojito from Belgium. What did he enjoy, tolerate or downright hate? There's only one way to find out.