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Slow Drinks: A Field Guide to Foraging and Fermenting

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Organised by season, this book demonstrates how to make drinks that tell a story of botany, history, culture and terroir, while honouring beverage traditions old and new.

Each season highlights eight new ingredients, with recipes that build on a basics chapter and teach readers how to adapt master recipes to make their own meads, country wines, beers, sodas, tinctures, shrubs, and more.

Illustrated throughout, this is the definitive botanist’s guide to mixology. It will inform your basket on a foraging trip and be equally at home on the coffee table.