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

Botany at the Bar is a bitters-making handbook with a beautiful, botanical difference – three scientists present the back-stories and exciting flavours of plants from around the globe and all in a range of tasty, healthy tinctures.

Botanists Selena Ahmed, Ashley DuVal and Rachel Meyer from the New York based craft bitters-making company, Shoots & Roots Bitters, take us on an enlightening trip throughout the plant world as they share their unique expertise on the ecology, cultural practices, and medicinal properties just waiting to be discovered at the bottom of your glass.

Notes on the origins of bitters, the science of taste and phytochemistry are followed by a neat guide on how to extract and make herbal infusions at home. Add enlightening plant profiles with a mix of unique botanical drink recipes, and this is a truly fascinating experiential insight into the vital meaning of biodiversity today.