THE DRUNKEN BOTANIST BY AMY STEWART

TheNew York Times-bestselling guide to botany and booze celebrates its 10th anniversary with an updated editionnow including a guide to planting your very own cocktail garden to go with more than fiftydrink recipes.This fascinating, go-totextabout the plants that make our drinks is the ideal gift book for every cocktail aficionado, the perfectdrinks 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? InThe 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 dinosaursbut each represents a unique cultural contribution to our global drinking traditions and our history.

This charming concoction of biology, chemistry, history, etymology, and mixologywith delightful drawings, tasty cocktail recipes, and fun factoids throughoutwill 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’sMorning Edition

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

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