The Drunken Botanist

Synopsis

The Essential, New York Times-Bestselling Guide to Botany and Booze "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 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 a new section on how to grow your very own cocktail garden-will make you the most popular guest at any cocktail party.

Summary

Chapter 1: A Tipsy Introduction

* Summary: Introduces the concept of "botanical cocktails," which combine plant-based ingredients with spirits to create flavorful and medicinal drinks.
* Example: The "Earl Grey Martini" features gin infused with Earl Grey tea, sweet vermouth, and a lemon twist.

Chapter 2: The Vodka Garden

* Summary: Focuses on vodka-based cocktails that utilize various herbs, fruits, and vegetables.
* Example: The "Green Velvet Martini" combines vodka, muddled cucumber, lime juice, and green chartreuse.

Chapter 3: The Gin Distillery

* Summary: Highlights the versatility of gin in botanical cocktails, pairing it with flavors such as juniper, citrus, and florals.
* Example: The "Gin and Tonic" features gin infused with lavender and tonic water garnished with a lime wedge.

Chapter 4: The Rum Punch Plantation

* Summary: Explores the use of rum in tropical-inspired cocktails, incorporating fruit juices, spices, and herbs.
* Example: The "Mai Tai" combines rum, orange curaçao, orgeat syrup, and lime juice.

Chapter 5: The Tequila Hacienda

* Summary: Showcases the agave-based spirit tequila in cocktails that blend flavors of citrus, herbs, and spices.
* Example: The "Paloma" features tequila, grapefruit soda, and fresh lime juice.

Chapter 6: The Whiskey Woods

* Summary: Highlights the use of whiskey in botanical cocktails, pairing it with flavors such as maple, fruit, and spices.
* Example: The "Manhattan" combines whiskey, sweet vermouth, and bitters.

Chapter 7: The Vermouth Forge

* Summary: Focuses on the often-overlooked vermouth, exploring its use in fortified wines and botanical cocktails.
* Example: The "Negroni" combines gin, Campari, and sweet vermouth.

Chapter 8: The Amari Apothecary

* Summary: Introduces the world of amari, Italian herbal liqueurs, and showcases their versatility in cocktails.
* Example: The "Americano" combines Campari, sweet vermouth, and soda water.

Chapter 9: The Bitters Cabinet

* Summary: Explores the role of bitters in enhancing the flavor of botanical cocktails, providing a range of options from aromatic to spicy.
* Example: The "Old Fashioned" features whiskey, sugar, bitters, and an orange peel garnish.

Chapter 10: The Herbal Remedy

* Summary: Discusses the medicinal properties of plants and herbs used in botanical cocktails, providing tips for making health-conscious drinks.
* Example: The "Morning Mimosa" featuring orange juice, champagne, and a splash of rose water for its calming effects.