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
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.