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Amy Stewart

The Drunken Botanist

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Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet?  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.
Of all the extraordinary and obscure plants that have been fermented and distilled, a few are dangerous, some are downright bizarre, and one is as ancient as dinosaurs—but each represents a unique cultural contribution to our global drinking traditions and our history.
This fascinating concoction of biology, chemistry, history, etymology, and mixology—with more than fifty drink recipes and growing tips for gardeners—will make you the most popular guest at any cocktail party.
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    Валентина Михееваhar citeretfor 3 år siden
    These grubs are added only as a marketing gimmick and are not a traditional part of the recipe. They are usually a sign of a cheap mezcal aimed at drinkers who don’t know better.
    Валентина Михееваhar citeretfor 3 år siden
    1897, a Scientific American reporter wrote that “mezcal is described as tasting like a mixture of gasoline, gin and electricity. Tequila is even worse, and is said to incite murder, riot and revolution.”
    Валентина Михееваhar citeretfor 3 år siden
    Mezcal is sometimes confused with mescaline, the psychoactive component of the peyote cactus Lophophora williamsii. In fact, the two are entirely unrelated, although peyote was sold in the nineteenth century as “muscale buttons,” leading to a linguistic misunderstanding that persists today.

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