Recommended byNY Journal of Books
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 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.
About Amy StewartSee more books from this Author
Horticulture is ever-present in grape wine and rye whiskey, of course, while tequila is made of agave, and a twist of lime can garnish a martini. Such basics are entertainingly covered in the book.Read Full Review of The Drunken Botanist | See more reviews from NY Times
This is a book you’ll want to drink up, making a point to remember the information tidbits you want to pull out to amaze and amuse your friends at the next wedding, dinner, or cocktail party. Cheers! Salud! Skol! Prost!Read Full Review of The Drunken Botanist | See more reviews from NY Journal of Books
Sipping an evening cocktail while flipping through this fine volume, I discovered that Ms. Stewart knew how to change a run-of-the-mill cocktail into an intriguing one. And that may be a feat even more magical than turning a Martini into a Gibson.Read Full Review of The Drunken Botanist | See more reviews from WSJ online
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