Description

The New York Times-bestselling book on the botanical origins of alcoholic beverages marks its 10th anniversary with a newly updated edition, now featuring a guide to growing your own cocktail garden along with more than fifty drink recipes. This captivating and essential read about the plants behind our favorite drinks is the perfect gift for cocktail enthusiasts and plant lovers alike.

Sake originates from rice, Scotch from barley, tequila from agave, rum from sugarcane, and bourbon from corn. Feeling thirsty yet? In *The Drunken Botanist*, Amy Stewart delves into the vast and intriguing world of herbs, flowers, trees, fruits, and fungi that humans have ingeniously transformed into alcohol throughout history.

Among the many unusual and sometimes obscure plants that have been fermented and distilled, some are dangerous, others are downright strange, and one dates back to the age of dinosaurs—yet each has played a significant role in shaping global drinking traditions and cultural history.

Blending biology, chemistry, history, etymology, and mixology, this engaging book is filled with delightful illustrations, fascinating trivia, and delicious cocktail recipes. Whether you’re looking to impress at your next gathering or simply want to see your favorite drinks in a new light, *The Drunken Botanist* is a must-read.

“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*