The Drunken Botanist- The Plants That Create The World's Great Drinks

What started as a fun present idea turned out to be the most read and referenced book in our house during a big family gathering this Christmas. A sure-fire winning gift, or read it yourself, for anyone interested in the raw materials - from flavouring to bulk ingredients - behind drinks from around the world. Also of practical interest to gardeners, botanists - even economists, with some interesting insights on innovative uses for local crop resources. Some reviewers seem to have marked it down for quirky design and smallish text, but it's all the more charming for it in my opinion. Why not?

After Wicked Bugs and Wicked Plants, Stewart has gone in a different direction with this. Again, the book itself is lovely, the contents are informative, interesting and sometimes amusing and in this, we also have cocktail recipes....... it's costing me a fortune, hunting down delights such as Creme de Violette so I can make the cocktails, so be warned!

I am absolute fan of this book and author! Highly recommended for all levels of botany study, from very beginners to most advanced readers. Huge amount of interesting well composed facts nicely told to get a very exact grasp of every spirit and plants used make spirits, including cocktail, all more of less famous beverages, alcohols and spirits.

This is a nice book, sadly it does not quite cover the areas I was looking for e.g. distilling without alcohol, which is a shame but I am sure I will use it for one of the recipes at some point.

Bought on a whim, but delighted. Stuffed with fascinating titbits, great for dipping into. Has useful classic cocktail recipes and set out in an interesting and engaging way. Presentation is great. Really classy gift.

Full of information and stories about the myriad of ingredients that are used to make alcohol. Well written and just a beautiful book. I highly recommend it to anyone who likes to read about the history of alcohol making.

I am so thrilled to get my book today. By accident I saw this book mentioned in a video I watched, and I will be taking a much closer look at what I grow in my garden. Occasionally fond of the medicinal cocktail this book arms me with all the relevant inside info as to how and why. Looking forward to a long hot summer now taking things easy. Know doubt with a few friends aroound to savour the results.

One of my favourite books so far. Detailed explanation of a wide variety of botanicals, citrus, raw materials etc which define the taste, smell, properties and flavour of all products you can possibly find behind the bar. This book got me very passionate about herbs and botanicals.

Just last night, I went to a booksigning with Amy Stewart for "The Drunken Botanist", the first time I'd heard Stewart speak. Her talk was as infectiously good-spirited (heh heh) as her writing. And, as in her book, there's tons of humor. I laughed when Amy said that when she was researching her previous book, "Wicked Bugs", she had no volunteers to help her. But when she started researching booze for "The Drunken Botanist", "everyone wanted to carry my suitcase". There are all kinds of books out now covering mixology and the new cocktails, etc. What sets Amy's book apart is that she is a horticulturist, and she tells you about the fabulous plants that make or go into all the different kinds of fermented beverages man has come up with. The book is divided into three parts: 1. Plants that are fermented to make the alcohol (wheat, potatoes, grapes, etc.) 2. Plants that are added to the alcohol (hops, gentian, aloe, etc.) 3. Plants that make up mixers and garnishes (spearmint, pomegranate, pepper, etc.) Throughout the book, in the appropriate chapters, are recipes for 50 cocktails, and 13 syrups, infusions and garnishes, such as limoncello and "Brine your own olives". This isn't a staid recitation of facts, but engaging, encompassing and trivia-filled reading. For example, the chapter on sugar cane (in part 1), tells you: - the first and current places sugarcane is cultivated and how it is cultivated - the botany of sugarcane - how to make rum - spirits made from sugar cane - how rum became linked to British sailors - drink recipes Did you know that the British navy had rum rations for it's sailors until 1970! Do you know how to tell "real" tonic water from the cheap imitation? How about why a splash of water actually heightens the flavor of a spirit instead of diluting it? There's a member of the iris family called Orris (part 2) which is used in almost every gin made. Yet is is cultivated on only 173 acres worldwide. Stewart writes, "Its popularity in perfume is due to the fact that it not only holds the fragrance in place but clings to the skin as well. It also happens to be a very common allergen, which explains why allergy sufferers might be sensitive to cosmetics and other fragrances - as well as gin." I could write pages more about the great stories and tidbits of information contained in this book. I really had a fun time reading it. The illustrations in "The Drunken Botanist" are fine, but they're stock illustrations. I miss Briony Morrow-Cribbs' and Jonathan Rosen's incredible drawings and engravings that were such enchanting - and vigorous - enhancements to Stewart's previous books, Wicked Bugs: The Louse That Conquered Napoleon's Army & Other Diabolical Insects and Wicked Plants: The Weed That Killed Lincoln's Mother and Other Botanical Atrocities . Visit Stewart's website, drunkenbotanist com for links to plant and liquor sources. There are some heritage plants that can only be found in a couple places. and check out Redventure, a type of very slender red celery that is perfect for use as a swizzle stick! Happy Reader

Comprei pra dar de presente de dia nos namorados e achei muito bomm, capa linda e bem ilustrado. É um compilado de informações únicas, dá pra ver que teve muita pesquisa envolvida. Além de tudo tem receitas. Amei e tenho certeza que a pessoa amada vai amar também!

飲み物はたくさんありますが、より人生を充実したものにする一杯はいかがしょうか、そんな問いを投げかけてくる一冊です

El libro está en inglés así que necesitas comprender bien el idioma. Básicamente es un enfoque botánico de la coctelería. Explica las plantas de las cuales se obtienen los destilados y licores. También sobre las hojas y especias que se usan para decorar. Incluye datos poco conocidos así como recetas de cócteles, jarabes y cordiales. También hay un capítulo al final con recomendaciones de horticultura para tener tus propios cultivos de algunas hierbas y frutos esenciales para la coctelería

I gifted this to my husband and he hasn’t kept this book down....he absolutely enjoyed the book...