The Essential, New York Times -Bestselling Guide to Botany and Booze A book That makes familiar Drinks seem new again .
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..
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.
Thirsty yet? In 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.
Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. -- The New York Times Sake began with a grain of rice.
Through this horticultural lens, a mixed drink becomes a cornucopia of plants.--NPR\'s Morning Edition Amy Stewart has a way of making gardening seem exciting, even a little dangerous. . .
The Essential, New York Times -Bestselling Guide to Botany and Booze A book That makes familiar Drinks seem new again
