Stewart’s guide to plants and the intoxicating beverages we create from them is an erudite, sassy stroll through the natural history of such ingredients as barley, sorghum, and wheat, along with important flavorings ranging from artichokes to Zingiber Officinale (otherwise known as ginger).
Along the way there are explorations of the origins of liquors and aperitifs, and recipes for more than 40 cocktails which highlight the qualities of the many ingredients.
A lot of fun.
Hardcover. Line illustrations.