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

Algonquin Books, 2013. Hardcover. A spirited toast to the marriage of botany and booze. On Difford's list of the 30 most important cocktail books of all time. Finalist for the James Beard award. Ever wonder how agave gets transformed into tequila, or what those strange herbs are in absinthe? This book answers those questions and many more-plus classic cocktail recipes and practical drinking advice. A very good hardcover, no dust jacket.

The New York Times-bestselling guide to botany and booze celebrates its 10th anniversary with an updated edition--now including a guide to planting your very own cocktail garden to go with more than fifty drink recipes. This fascinating, go-to text about the plants that make our drinks is the ideal gift book 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 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 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 . . . Through this horticultural lens, a mixed drink becomes a cornucopia of plants."--NPR's Morning Edition

"Amy Stewart has a way of making gardening seem exciting, even a little dangerous." --The New York Times