The “Drunken Botanist” is a fascinating concoction of biology, chemistry, history, etymology and mixology with more than fifty drink recipes.
Who would you recommend this book to?
– Average bartenders, cocktail aficionados, people who want to know more things about the plants that create the world’s great drinks.
When was this book published?
Who is the author?
– Amy Stewart is the award-winning author of six books on the perils and pleasures of the natural world.
So, what’s so special about this book?
– Reading this book you will have the chance to know about Sake and its relationship with the grain of rice. You will also discover how 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.