Hardcover – March 19, 2013 by Amy Stewart (Author)
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.”—NPR’s Morning Edition
“Amy Stewart has a way of making gardening seem exciting, even a little dangerous.” —The New York Times
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.
PRODUCT DETAILS
LINK TO BOOK
Amazon:
When enjoying a spirit like rum, calorie-conscious consumers often wonder how to make the most…
As 2025 approaches, social drinking habits are evolving, driven by AI and consumer demands for…
While flavored and lower-ABV rums gain popularity among health-conscious drinkers, overproof rum remains a bartender's…
Worthy Park Overproof: A Heritage in Every Drop With over three centuries of tradition, Worthy…
In an event that brought together the best of the rum industry, The Ultimate Awards…
A medida que la industria del ron navega hacia el 2025, es momento de reflexionar…