This book explores the fascinating relationship between botany and the world of spirits and cocktails, delving into the science and history behind the plants that are fermented and distilled into alcohol. From the basics of how sugar from plants turns into alcohol, to the intricate details of the botanical ingredients used in making a wide array of alcoholic beverages, the book offers a comprehensive look at the natural history of alcohol. It is an intriguing read for anyone interested in understanding the botanical origins of their favorite drinks, providing insights into the production of everything from gin and whiskey to vodka and rum, along with recipes and mixing tips for enthusiasts looking to experiment with botanical mixology.