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Summary
Summary
The New York Times -bestselling guide to botany and booze celebrates its 10th anniversary with an updated edition -- now including a guide to planting your very own cocktail garden to go with more than fifty drink recipes. This fascinating, go-to text about the plants that make our drinks is the ideal gift book for every cocktail aficionado, the perfect drinks book for every plant-lover.
Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. 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.
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 charming concoction of biology, chemistry, history, etymology, and mixology--with delightful drawings, tasty cocktail recipes, and fun factoids throughout--will make you the most popular guest at any cocktail party.
"A book that makes familiar drinks seem new again . . . 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 New York Times
Reviews (1)
Kirkus Review
A comprehensive guide to the intersection of plants and booze. Fine Gardening contributor Stewart (Wicked Bugs: The Louse that Conquered Napoleon's Army Other Diabolical Insects, 2011, etc.) brings together an encyclopedia of information on 160 plants from around the world that are often used in alcoholic beverages. Her enthusiasm is evident throughout, as she brings readers into "the dazzlingly rich, complex, and delicious lives of the plants that go into all those bottles behind the bar." Classic plants like grapes, apples, corn and sugarcane are just a few of the botanicals that Stewart examines. She also studies the herbs and spices used to flavor base alcohols, as well as elderflowers, hops, roses and violets, which will alert gardeners to the potential living in the garden. Stewart rounds out her in-depth coverage with a full section on fruit, including apricots and yuzus, and nuts and seeds like almonds and walnuts. The history of fermentation and distillation, the origins of plant-based medicines, tips on growing your own plants and more than 50 cocktail recipes add multiple layers to an already vast amount of information on botanicals. Gardeners, nature lovers and mixologists will find themselves reaching frequently for this volume; the hard part will be deciding what to try next as they discover that a liquor store is really "a fantastical greenhouse, the world's most exotic botanical garden, the sort of strange and overgrown conservatory we only encounter in our dreams." A rich compendium of botanical lore for cocktail lovers.]] Copyright Kirkus Reviews, used with permission.
