The Drunken Botanist: The Plants that Create the Worlds Great Drinks


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No notes for slide. It should be noted, that there is less advice on growing plants as there is tips on how to use them. Stewart also writes about gardening on a blog called Garden Rant — which is no less straightforward and conversational. It's a tricky premise, this style of marrying scientific knowledge with everyday tips.

When done wrong, as is often the case, it can read like a gimmick designed by special interest groups. In both her book and her blog, Stewart has a knack for distilling enough background and trivia to keep you interested without shutting down your focus.

Using market ingredients in cocktails is not anything that bartenders — and their customers — in Los Angeles don't already know and love. It's part of the larger farm-to-table sensibility associated with California cuisine. And while a lot of emphasis has been placed on sourcing local ingredients for food and sometimes the drinks that accompany it, there is less exploration on garden-to-glass cocktails.

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It's a shame, given the wealth of natural resources at hand. Whereas planting for food can require a heavy commitment, planting for cockails takes significantly less space. We've highlighted three plants from the book that you might want to consider planting in your backyard, outdoor terrace — or in a plantbox on your window sill.

These are herbs that are a little less familiar in cocktails than, say, mint and basil. Turn the page…. Ways to drink: You can find chamomile in a liqueur; it's also an essential ingredient in vermouth.

The Drunken Botanist: The Plants that Create the World’s Great Drinks - Drink Me

It might be handy that studies have shown that, as Stewart writes, the flowers calm the stomach, as they have anti-inflammatory and antiseptic effects. When in a gin cocktail mixed with honey and lemon juice, the result is practically homeopathic. Ways to drink: Cilantro, also called coriander, can be found in nearly all gins as well as quite a few herbal liqueurs. In fact, you might be drinking in a bit of cilantro without realizing it with it appearing in vermouth, aquavite, absinthe, and pastis. Thanks to its refreshing qualities, cilantro makes for a good summer cocktail like The Kitchn 's coconut, ginger, and cilantro rum drink.


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Best known as: Most likely syrup, although Americans weren't introduced to elderflowers as a flavor profile in alcohol until with the introduction of St-Germain, the French-style liqueur made with the flower. Ways to drink: You may have had St-Germain in your cocktail.

The Drunken Botanist: The Plants that Create the Worlds Great Drinks The Drunken Botanist: The Plants that Create the Worlds Great Drinks
The Drunken Botanist: The Plants that Create the Worlds Great Drinks The Drunken Botanist: The Plants that Create the Worlds Great Drinks
The Drunken Botanist: The Plants that Create the Worlds Great Drinks The Drunken Botanist: The Plants that Create the Worlds Great Drinks
The Drunken Botanist: The Plants that Create the Worlds Great Drinks The Drunken Botanist: The Plants that Create the Worlds Great Drinks
The Drunken Botanist: The Plants that Create the Worlds Great Drinks The Drunken Botanist: The Plants that Create the Worlds Great Drinks
The Drunken Botanist: The Plants that Create the Worlds Great Drinks The Drunken Botanist: The Plants that Create the Worlds Great Drinks

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