The Drunken Botanist by Amy Stewart
Explore the botanical origins of your favorite spirits in this New York Times bestseller. From rice to rum, Amy Stewart reveals the plants behind the drinks, blending history, biology, and mixology. Complete with drink recipes and gardening tips, The Drunken Botanist is a must-read for cocktail and plant enthusiasts alike.
Explore the botanical origins of your favorite spirits in this New York Times bestseller. From rice to rum, Amy Stewart reveals the plants behind the drinks, blending history, biology, and mixology. Complete with drink recipes and gardening tips, The Drunken Botanist is a must-read for cocktail and plant enthusiasts alike.
The Essential, New York Times Bestselling Guide to Botany and Booze
a book that makes familiar drinks seem new again . . . Through this horticultural lens, a mixed drink becomes a cornucopia of plants.
Amy Stewart has a way of making gardening seem exciting, even a little dangerous.
Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet?
The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries.
Of all the extraordinary and obscure plants that have been fermented and distilled, a few are dangerous, some are downright bizarre, and one is as ancient as dinosaurs but each represents a unique cultural contribution to our global drinking traditions and our history.
This fascinating concoction of biology, chemistry, history, etymology, and mixology with more than fifty drink recipes and growing tips for gardeners will make you the most popular guest at any cocktail party.
