At this year's Korean college festivals, students ran out of cups so they made one out of a banana and it became an instant hit.  Their drink of choice: Soju.

Soju
Soju was first introduced to Korea by the Mongolian invaders in the 13th century (since they were nice enough to bring the booze, I forgive their invasion).  Its cheap and got a kick like a mule.  Tastewise, lets just say its memorable and habit forming like a distilled form of hard suffering.  Soju is the People's Drink in Korea.  Proper way to drink it is to gulp in down, cringe like somebody just hit you hard in the stomach, and say "KKkkkkkkkk!"  Do that in front of Koreans and they'll treat you like a brother.

Technical Details: Soju is a distilled hard liquor made from grain or potatoes. It is clear and has a high alcoholic content. Traditionally, soju is made from glutinous rice or regular rice. Rice is washed, cleaned and steamed. Then, it is cooled with cold water. "Nuruk" or mashed and fermented glutinous rice, is added to the steamed rice, stirred well, and kept about one week. When it is fermented, it is put into a cauldron over a fire. When it is boiled, the distilled alcohol forms on the surface of the vessel filled with cold water, which is soju.