Publisher Description
Every great drink starts with a plant. Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when medieval physicians boiled juniper berries with wine to treat stomach pain. The Drunken Botanist uncovers the surprising botanical history and fascinating science and chemistry of over 150 plants, flowers, trees, and fruits (and even a few fungi). Some of the most extraordinary and obscure plants have been fermented and distilled, and they each represent a unique cultural contribution to global drinking traditions and our history. Molasses was an essential ingredient of American independence when outrage over a mandate to buy British rather than French molasses for New World rum-making helped kindle the American Revolution. Captain James Cook harvested the young, green tips of spruce trees to make a vitamin C-rich beer that cured his crew of scurvy—a recipe that Jane Austen enjoyed so much that she used it as a plot point in Emma. With over fifty drink recipes, growing tips for gardeners, and advice that carries Stewart’s trademark wit, this is the perfect listen for gardeners and cocktail aficionados alike.
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“Peppered
with fascinating facts and well-chosen anecdotes, Amy Stewart’s brisk tour of
the origin of spirits acquaints the curious cocktail fan with every conceivable
ingredient. Starting with the classics (from agave to wheat), she touches on
obscure sources—including a tree that dates to the dinosaur age—before delving
into the herbs, spices, flowers, trees, fruits, and nuts that give the world’s
greatest drinks distinctive flavors. Along the way, you’ll enjoy sidebars on
bugs in booze and inspired drink recipes with backstories that make lively
cocktail party conversation. Like Wicked
Plants, this delightfully informative, handsome volume isn’t intended as a
complete reference or DIY guide, but it will demystify and heighten your
appreciation of every intoxicating plant you imbibe.”—
Amazon.com, editorial review
