Description

Weeding the garden might yield the makings for Dandelion Mead, while an early spring walk reveals the green shoots perfect for brewing Spruce Beer. Danny Childs brings his training as an ethnobotanist to the world of drinks, and with loving regard for even the humblest ingredients, explores each season’s offerings to make sodas, syrups, wines, beers, and amari.

Organized by season, Slow Drinks teaches home cooks, industry pros, homebrewers, and foragers how to transform botanical ingredients—whether gleaned, grown in the garden, or purchased from the store—into singular beverages and cocktails. With transporting photography and gorgeous color illustrations, Slow Drinks is the definitive guide to backyard mixology that can live just as comfortably in your basket on a foraging trip, as it can on the coffee table as a conversation piece.