The Drunken Botanist

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. Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. 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.