I can only speak about Mesoamerica. The common beverages would have been pulque which was made out of fermented agave sap, chicha which was a kind of maize based beer, a fermented drink made out of cacao beans and sometimes honey, and possibly distilled agave sap based off some experiments on ceramic vessel forms. The last one is a hypothesis because no one has conducted a residue analysis to prove such a thing happened, but it opens up the possibility that other claims for distilled beverages in pre-Columbian times may be true.

Among the Aztec pulque was perhaps the most commonly consumed alcoholic beverage since they had access to agave. It was only consumed in rare instances since public intoxication was forbidden unless you were elderly. Even so, if an elderly person was too intoxicated they would be punished.

The Classic Maya favored maize beer and fermented cacao beverages, partially because they had access to cacao and partially because they lacked agave. It was not uncommon for men to go to a men's house to receive a maize beer or tobacco enema in order to feel the effects more quickly. Usually if one was doing this it was part of a religious function rather than recreational consumption.

hi.. you may be interested in a few earlier posts

• Did Native Americans ever produce alcohol?, and a follow-up Did the Native Americans have anything akin to the alcoholic beverages of Europe?

• Before contact with Europeans, were there any fermented alcoholic beverages (beer, wine) being consumed by Native Americans, and if so, what were they like?

• What did ancient Native Americans drink?

• In the Americas predating European exposure was there any evidence of alcoholic beverages?

• How important was alcohol important to South American cultures prior to Europe landing there?

These posts will give you lots of leads on expert users. To ask followup questions on old locked posts, ask them here and include the user's username (e.g. /u/searocksandtrees) so they'll be auto-paged