The Drunken Botanist: The Plants that Create the World's Great Drinks

• Over 50 cocktail recipes • Tips on growing and making drinks with herbs, fruits, and veggies • Making cocktails from the ground up NWT The author of the hit Wicked Plants and co-founder of the blog Garden Rants, Stewart has written a book less about liquor and more about those magical sprouting things. "Every great drink begins with a plant” The New York Times-bestselling guide to botany and booze celebrates its 10th anniversary with an updated edition-- for every cocktail aficionado, the perfect drinks book for every plant-lover. 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 tew 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 charming concoction of biology, chemistry, history etymology, and mixology-with delightful drawings, tasty cocktail recipes, and fun factoids throughout--will make you the most popular guest at any cocktail party. "A book that makes familiar drinks seem new again...