The Drunken Botanist: The Plants That Create the World's Great Drinks by Amy StewartThe Drunken Botanist: The Plants That Create the World's Great Drinks by Amy Stewart

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

byAmy Stewart

Hardcover | March 19, 2013

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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.

Amy Stewart is the award-winning author of six books on the perils and pleasures of the natural world. She is the cofounder of the popular blog Garden Rant and is a contributing editor at Fine Gardening magazine. She and her husband live in Eureka, California, where they own an antiquarian bookstore called Eureka Books.
Title:The Drunken Botanist: The Plants That Create the World's Great DrinksFormat:HardcoverDimensions:400 pages, 8.31 × 6.25 × 0.94 inPublished:March 19, 2013Publisher:Algonquin BooksLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1616200464

ISBN - 13:9781616200466

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Rated 5 out of 5 by from Fabulous recipes in a beautiful book This is a cocktail book you can sit down and read cover to cover, or just open it up and learn something new about wormwood or pomelo or artisanal potatoes. It's so well designed that it makes a fantastic gift, too. There's a list of the couple dozen cocktail recipes at the front of the book. There are a few classics, like the Manhattan, some twists on old recipes, like a lemon verbena-influenced Last Word, and some with hard-to-find botanicals. My favourite is the Ramos Gin Fizz, shaken with an egg white for 2 minutes to achieve the proper froth.
Date published: 2016-12-29