The Drunken Botanist

From the Publisher:

Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet InThe 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 dinosaursbut each represents a unique cultural contribution to our global drinking traditions and our history.

This fascinating concoction of biology, chemistry, history, etymology, and mixologywith more than fifty drink recipes and growing tips for gardenerswill make you the most popular guest at any cocktail party.

Written by: y Stewart

Published byHachette Book Group

ges: 400 pages

*Recent editions of The Drunken Botanist may have a different color cover than what's shown . We appreciate your understanding as we work to update our product photography.