Botany at the Bar: The Art and Science of Making Bitters

A guidebook to everything bitters--the history, science, and plants behind them--with 75 botanical recipes.

Not only are bitters the backbone to every great cocktail, these plant-packed elixirs have long been used to support health and well-being, add flavor, and stimulate the senses. Take a trip around the world with ingredients like saffron, grapefruit, hibiscus, and lemongrass and then bring them home to your kitchen. Be your own alchemist and mixologist, with recipes for creating bitters, syrups, shrubs, and cocktails. With these unique flavor combinations of spices, roots, fruits, and flowers, your drinks will never be the same.

Author: Selena Ahmed, Ashley Duval, Rachel Meyer
Publisher: Roost Books
Published: 07/02/2019
Pages: 176
Binding Type: Hardcover
Weight: 1.25lbs
Size: 8.30h x 6.40w x 0.90d
ISBN13: 9781611804980
ISBN10: 1611804981
BISAC Categories:
- Cooking | Beverages | Alcoholic- General
- Cooking | Beverages | Alcoholic | Bartending & Cocktails
- Health & Fitness | Herbal Medications

About the Author
RACHEL MEYER, PhD, is an evolutionary biologist and molecular ecologist working across the University of California to understand biodiversity. Her research is on oaks, eggplant, African rice, ancient humanlandscape interactions, and citizen science.

ASHLEY DUVAL, MESC, works as a consultant on genetic resources for food and agriculture industry. Her research focuses on the breeding and domestication of tropical perennial crops including acai and cacao.

SELENA AHMED, PhD, is an Associate Professor of Sustainable Food Systems at Montana State University examining the ecological, cultural, and health aspects of food systems with expertise in tea
agro-forests of China.