A review by booksaremysuperpower
The Drunken Botanist: The Plants That Create the World's Great Drinks by Amy Stewart
4.0
A very spunky and informative non-fiction book on the history of botany and booze. What I love most about this book is how accessible (and funny) it is. As my husband will attest, I know virtually zippo about botany and gardening. I kill almost everything that grows within 2 feet of me (except my perky money tree that is still, surprisingly, alive. A good omen to be sure), so I was somewhat skeptical about reading this. I just don't have a great interest or investment in plants, is all. But, as Stewart demonstrates, botany is anything but boring, and I was delightfully surprised to learn so many new facts about the booze I drink and where it came from:
1. The agave plant is more closely related to asparagus than cactus.
2. The term "proof" for alcohol content actually comes from British sailors demanding a way to "prove" that their rum rations actually contained sufficient amounts of rum.
3. Spruce beer carried high amounts of vitamin c (from the spruce needles) and was drunk as a way to stave off scurvy.
4. The term "soft drinks" came about during Prohibition as nomenclature used to describe non-alcoholic drinks with ingredients that did not include "hard" liquor.
5. Don't be afraid of adding ice- it actually releases flavor compounds in the alcohol, so welcome the dilution and ask for "on the rocks"!
...and many, many more. Who knew you could derive liquor (and that so many of our human ancestors have tried to do it) from practically every single plant on earth?
I want to try several of her recipes that she lists in the book. Some recipes do include rather obscure ingredients, which I will probably have to venture out to a bar to try first before buying, but she does offer some interesting combinations (jalapenos and gin) and substitutions (bourbon can be used in lieu of many liquors) that completely opens me up for a new cocktail revolution!
Drinks, anyone?
1. The agave plant is more closely related to asparagus than cactus.
2. The term "proof" for alcohol content actually comes from British sailors demanding a way to "prove" that their rum rations actually contained sufficient amounts of rum.
3. Spruce beer carried high amounts of vitamin c (from the spruce needles) and was drunk as a way to stave off scurvy.
4. The term "soft drinks" came about during Prohibition as nomenclature used to describe non-alcoholic drinks with ingredients that did not include "hard" liquor.
5. Don't be afraid of adding ice- it actually releases flavor compounds in the alcohol, so welcome the dilution and ask for "on the rocks"!
...and many, many more. Who knew you could derive liquor (and that so many of our human ancestors have tried to do it) from practically every single plant on earth?
I want to try several of her recipes that she lists in the book. Some recipes do include rather obscure ingredients, which I will probably have to venture out to a bar to try first before buying, but she does offer some interesting combinations (jalapenos and gin) and substitutions (bourbon can be used in lieu of many liquors) that completely opens me up for a new cocktail revolution!
Drinks, anyone?