Wild Drinks & Cocktails

February 1, 2016

In her first book, Los Angeles-based "wildcrafter" and drinks expert Han provides recipes for syrups and various libations to make at home using gathered or purchased plants, flowers, spices, and fruits. After a section covering tools, safety, and processes, the book is divided into chapters on Teas, Juices, and Lemonades; Syrups, Squashes, and Cordials; Oxymels, Shrubs, and Switchels; Infusions, Bitters, and Liqueurs; Wines and Punches; and Fizzy Fermentations. Though some, such as apricot and meadowsweet liqueur or dandelion and burdock soda, will require either foraging skills or an extremely comprehensive specialty store, many others, including fig and vanilla rum or meyer lemon and bay leaf syrup, can be made with ingredients available at large supermarkets. Most recipes require a considerable amount of time--ranging from a few hours to several days--between preparation and consumption for steeping or flavor development. Han also provides a list of resources for ingredients and supplies, as well as suggestions for further reading about plants, drinks, food preservation, and related agricultural topics. VERDICT An excellent companion volume to Ashley English's Quench, this beautifully photographed work will be a boon to both imbibers and teetotalers with adventurous palates and an interest in unusual ingredients.--Stephanie Klose, Library Journal

Copyright 2016 Library Journal, LLC Used with permission.