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.
Listen to the NPR interview with the author HERE.
"This book is delicious in several different ways. There's so much to learn, but with Stewart's gleeful exuberance and depth of knowledge, it's nothing but fun and fascination. And thirst, of course. There are lots and lots of cocktail recipes throughout the book. Trust me--you want this book. And buy one for your friends, because they will steal yours when you aren't looking. It's THAT kind of wonderful book."
Every now and then we encounter a new
book that we’re so excited about we want to shout it from the rooftops,
so we've created a special tag to distinguish it from the rest: TC VIB (very impressive book)! That means it’s a true stand-out in a season of many excellent and compelling new books.
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