Every great drink starts with a plant. Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when medieval physicians boiled juniper berries with wine to treat stomach pain. The Drunken Botanist uncovers the enlightening botanical history and the... read more
Part I: We Explore The Twin Alchemical Processes of Fermentation and Distillation, From Which Wine, Beer, and Spirits Issue Forth.
Proceeding In An Orderly Fashion Through the Alphabet from Agave, p. X to Wheat, p. X.
Then Moving On To A Sampling of More Obscure Sources of Alcohol From Around the World, p.X
Part II: We Then Suffuse Our Creations With A Wondrous Assortment of Nature’s Bounty.
Herbs & Spices p. x, Flowers p. X, Trees p. X, Fruit p. X, Citrus p. x, Nuts & Seeds p. X
Part III: At Last We Venture Into The Garden, Where We Encounter a Seasonal Array of
Botanical Mixers and Garnishes To Be Introduced To the Cocktail In Its Final Stage of Preparation.
Sorted In a Similar Fashion: Herbs p. x, Flowers p. X, Fruit Trees p. X, Berries & Vines p. X,
Flowers & Veg p. X; Including Recipes and Sufficient Horticultural Instruction.
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