Well, hello, you gorgeous, sweet-talking readers. I think I’d like to buy you a drink, just to say thank you for the unexpected and lovely outpouring of anti-troll support you laid on me last week. That was….wow. It was wow. Please know I appreciate it, and I have no intention of letting a few anonymous jerk-wads derail this blog.
Since I can’t actually buy everyone a drink, I’d like to do the next best thing. Giveaway!
If there’s anything better than a gardening book, it’s a gardening book with a drinking problem, and I’ve got one that lives up to that promise.
I happen to have two signed copies of The Drunken Botanist to give away, which is kinda cool since this book isn’t even being released for sale until March 19th.
The Drunken Botanist is the latest work of staggering genius to come from Amy Stewart, author of many books including Wicked Plants and co-founder of the fabulous blog, Garden Rant.
The story of how Amy (New York Freaking Times Bestselling Author) Stewart handed me a few copies of her book after the Northwest Flower and Garden Show isn’t nearly as flattering to my garden writer reputation as you might think – she has no idea who I am.
No, basically the extra copies were just too heavy for Amy to lug back on the plane, and I threw myself in her path as a willing book porter. I think I basically jumped up and down with my hand in the air yelling, “Oooh, pick me! Pick me!”
Did I ever claim to have a lot of shame when, after several herbal cocktails, free books were up for grabs?
No. No, I did not.
Which brings me to The Drunken Botanist.
Next time you pull a piece of silk from between your teeth while you are eating a fresh ear of corn, remember that you’ve just spat out a fallopian tube.
Summer barbecues will never be the same: “Is that a fallopian tube in your teeth, or are you just happy to see me?” Yes, this book will change the way you look at plants, even if you already think you know them pretty well.
Stewart manages to turn a seemingly random botanical collection of grains, herbs, spices, fruits and vegetables into a fascinating guidebook to anything that could end up in a cocktail glass or beer stein. She crams cocktail recipes, history, accessible science, varietal suggestions and growing tips into The Drunken Botanist, and keeps the whole jaunt really fun to read.
The only thing this book doesn’t have that you might expect is detailed instructions on how to actually make hooch. There are instructions for simple infusions and cordials, but this is not a winemaking, homebrewing or distilling how to book.
As if combining plants and booze isn’t hedonistic enough, the book itself is a joy to hold and page through. The paper feels burnished, and the color, typography and graphic flourishes are vintage-fun. This is the kind of book-lover’s book that makes you hope Kindles and Nooks never completely take over.
To enter to win one of two copies of The Drunken Botanist, leave a comment below telling me how you use the harvest in your own creative mixology (“Pineapple Sage Mojito!”) If you don’t drink booze, non-alcoholic beverage refreshment options are welcomed, too!
Contest open until Thursday, March 21st at 8 PM PDT. US residents only, please, because of shipping constraints. Two winners will be selected randomly and notified by email.
Good luck, and thanks again for being wonderful.
2
I just made rosewater!
Yeah, this is going to make me sound like a boozer, but it’s totally worth it for a book. We do a couple half-gallon jars of blackberries in rum every year, that’s my favorite, mint in mojitos, we’ve played around with blackberry and elderberry wine, haven’t made anything to die for. I make mint extract with mint and vodka, probably going to try a few more extracts this year, did Slivovitz (sp?) this last fall, not bad, not good enough to do again. The strawberries we put in vodka were awful, the elderberries and the blackcap raspberries tasted medicinal – not everything has been a success.
I’m a life-long canner, jams, jellies, salsas, sauces….but how much of those goodies can you eat without something to drink?
My new passion is making limoncello! I’m starting a new gallon today with lemons that are in abundance right now, and am going to try a batch with my blood oranges this season!
When life gives you lemons, make limoncello!
That book sounds awesome! I’ve not made a lot of drinks out of things from my garden, largely because the garden is so small. I did make a pretty amazing rhubarb syrup last year, which was usually drunk with bubbly water but went really nicely with rum as well. I’ve got loads of strawberries in the freezer (some from the garden, most from an over-exuberant berry picking expedition) that would make margaritas, if only I remembered to do it!
It’s not necessarily a drink but fresh fruit soaked in vodka or rum is very good. Cherries left in fireball or a vodka watermelon. It’s all good. I also happen to dabble in the occasional mojito, strawberry margharita, sangria with fresh fruit, etc. Would love to have this book!
First, I just want you to know that the corn silk/fallopian tube reference is *so* getting used hahaha! =)
One of my favorite drinks is a fennel & blood orange cocktail. Chop up a bulb of fennel, soak the vodka in it for a day or two (depending on how strong you want that fennel flavor to be), and mix it with some freshly squeezed blood orange juice. If you need it a little sweeter, simple sryup works wonders, and if you dig some fizz, add club soda. It’s a fairly versatile beverage.
It sounds a little odd, but the flavors work beautifully together! My mom’s favorite garnish is a piece of black licorice, if you dig that stuff. I think a little slice of fresh blood orange is better!
rosemary and mint are two of my favorite herbs to use in drinks! This year i’m hoping to experiment with different types of mints, and see what I can come up with.
Wow – thanks for thinking of having such a cool giveaway! Isn’t the whole purpose of having a garden to make things that you can then imbibe? Glad it’s not just me! 😉 I’d say my three favorites to use in drinks from the garden are 1. The mounds and mounds of fresh hops we harvast. They smell so AMAZING when you can pull them right down from the vines and get covered in the resiny goodness of their flowers in the process! 2. Of course a never-ending supply of mint for summer mojito parties with friends. 3. Tomatillos (after a brief stint in pickling brine) sit so happily at the bottom of my dangerously dry martinis.
Thankful to start off this weekend thinking of all the wonderful garden beverages to be had in the coming months! Cheers!
I make a Lemon Balm margerita. Spearmint works really well too.
Oh man, I am going to have to go out and buy that. I love using rosemary in pretty much everything…spiked rosemary lemonade anyone? With strawberries floating in it. I need more ideas though!
meanrabbit88(at)gmail(dot)com
Well I’ve never made and drinks from the garden. My neighbor is always making mojitos though, so I think this year we’ll throw in some mint from my yard!
I love Amy Stewart’s book and saw her speak a couple of years ago when “Wicked Bugs” came out. I’m exited for this book. Mints and basils are terrific in drinks – with or without alcohol!
i have messed with infusions based on fruits of all kinds. just started with herb infusions after playing with vinegars. would love to win this book, but like others i have put it on my “will get” list just in case.
Pick me pick me! I love a gin and tonic infused with rosemary.
This is making me thirsty! I’m working up to some infused vodka… but a lot of the other comments are going to end up on the to mix list!
All the herbs we grow are up for grabs in our mixed drinks. Tho- honestly, we probably use the farmers market for more inspiration than our small garden. This book is exactly where my husband and I meet our passions and hobbies together. I from the garden and he from the bar. We are avid ‘infusionists’ as well!
Mint Julip!
pick berries, pick radishes, pick seeds, pick me
what else can i think of? at the end of a long, hard day – like today – i always fancy a little muddled hemlock over a dry gin on the rocks. that gets the blood, well, flowing. have i mentioned limoncello yet? in the bubbly bathtub – actually make it a lime one. that’ll do the trick.
Nothing new or too original here. But we’ve been growing hops for years. Started out mostly decorative then evolved into actually brewing our own beer with our hops. Mint for mojitos, cucumber and mint for a mojitos-like drink, we use our tomatoes for a killer chipotle salsa that we occasionally throw in the blender for equally killer Bloody Mary’s. I’m dying to learn how to make sipping fruited vinegars. Bought some wonderful flavors in Portland last spring and got hooked! Just need to learn how if anyone can advise…(hint! hint!)
I make shrub with raspberries then drink it all year long, with and without vodka. 🙂
oh my gosh – pick me, pick me!!!
I’ve used mint in drinks before…..but that’s as creative as I”ve managed to go….squash, tomatos, peppers don’t really go in drinks per say and sadly, I don’t grow any fruit yet. However, I’ve made a mean sangria with farmer’s market offerings. Yum.
Ice tea from chocolate mint and stevia!
I can an 8-Veg juice that makes a mean Bloody Mary. That and the Strawberry Jam Margarita that introduced me to your blog.
I must admit I haven’t made much in the way of cocktails from my garden, but occasionally in the summer I enjoy some mint in a sweet milky iced coffee. Sounds odd but it’s delicious!
I have been wanting to try my hand at making my own tonic water since a gin and tonic is my favorite cocktail. That, and I would love the book for ideas on kombucha flavorings. Thanks!
Well it is more a weed than something I garden. Dandelion wine!
Basil In Peach Sangia, Chocolate Mint In White Russians.
I am still learning and experimenting. Loquat seeds soaked for a few weeks in brandy or rum makes a yummy drink.
moooo pick me
hibiscus iced tea with lime. elderflower cordial with lemon zest. and if a drop or 3 of sparkling wine were to fall in, well, i’d say…
these aren’t the droids you’re looking for. move along
I totally just went to the store and bought fresh mint. jammed it in a glass. It roots CRAZY easy. It will go in a container (cuz HELLO, MINT!)… then it will find its way into mojitos!
Sadly, I haven’t really done much using of my garden in my drink mixology. I love a margarita in the garden or an IPA. Actually, I do recall doing raspberry lemonade (only the raspberries were from my garden) but that was for the kids mostly… I’d love to see what other possibilities I’m missing out on!
I have gotten into the habit of mixing up raspberry mojito’s in the summer. Yumtastic. I also made some rhubarb infused vodka last year that was delicious….I have just started on this alcohol infusion path and would love to read Amy’s book!
If I were brave enough to plant mint. I would defintly make mojitos. Alas. Im so nervous it will take over i havent made the plunge. Im jealous of all you homemade bloody mary gals.
I love watermelon, fresh mint, fresh honey, and avocado blended together with a little chile powder, salt, and olive oil. And, the finishing coup is vodka, both keeping it fresh and giving it that extra kick. It’s super delicious!
Well not being a fabulous gardener nor drink maker the most I can boast is garnishing pretty drinks made by carefully following pinterest instructions with a sprig of my lucky to be alive mint:) but I adore the concept of this book and so hope to win- maybe drinking WOULD improve my gardening?? mmmm….
Lavender gin martini. 🙂
I steep juniper berries, sage, other herbs and spices in gin — then use the gin in a much improved gin and tonic.
I eat everything from my garden. But I do use my tomato juice as a base for many things.
I have yet to grow anything for my homebrew as I am just getting started and found your wonderful blog when I found the Garden Coop! I am in my Whine, wine and weed stages with just my flower beds, but my chicklets (2 easter eggers, 2 orpingtons, 2 wyandottes) love the weeds! I would like to know if there were any after effects of the spent grains you and your homebrew hubby fed your flock…? We have yet to finish the coop and already I have grand plans for a garden on our urban lot. My husband loves it when I wake him up on Saturday mornings with a truck load of gravel, soil, sand, lumber, etc and his weekend all planned.
If I can get any points, my brothers tripple chocolate espresso stout is to die for! He is our designated brewer, and it is for him I would love to get this book for.
Oh! Pick me! I have been trying for a few years to have one of those runaway mint patches to no avail. I probably only get a few good mojitos a summer. However, this post inspired me to mix in something else from the garden. Raspberry mojito anyone? Raspberry basil mojito? Hmmm…that one may be going a little too far. 😉
Cheers!
Ooo! I love Amy’s books. I’ve read Wicked and also the earthworm book… and I can’t believe I didn’t see your presentations at the garden show! I was there for the better part of a Saturday… hmph!
Alcoholic garden beverage of choice: I have made multiple syrups, sometimes intentionally, sometimes when the jelly just does not set. Lemon and elderberry syrup have been very useful for mixed drinks! Elderberry syrup and vodka go very well with a mix of lemonade for late summer night drinking!
I first saw this book online at Territorial Seed Company who is selling “Drunken Botanist” seed packs – so cool! Here’s my cocktail go-to’s: mint mojito of course, sage & gin with seltzer, rosemary lemon salt rim on a bloody mary, raspberry puree with rum. Mmmm…gotta go mix something up right now!…
BEET MARGARITA!!!
Yes it is amazing! I use a 1.5 oz tequila (silver), .5oz triple sec, splash of sweet and sour, fill with freshly made beet juice, shake it! I top it with a few sprigs of cilantro to add flare. It is a must try and amazing beverage on a warm summer day. Enjoy!
I am not a drinker because I do not like the taste of beer and the other stuff is way too expensive for my wallet. However I am an avid reader and pick me so I can get to reading again.
I’m pregnant and therefore currently not drinking, but my head is swimming with ideas for when this baby is on the outside! Mojitos with homegrown mint! Bloody marys! Cucumber martini! Can you tell I’d love a drink? 🙂
I love a sprig of rosemary in lemonade. I know lots of people use mint, but I am not a fan of it.
We’re in Florida so we make lots of citrus liqueurs. Key lime liqueur is a unique touch in a Long Island Ice Tea. I would love a copy of the book to add to my mixology knowledge. Thanks for offering!
you Rock Erica! found you via MMM (luv him so).
lovely blog and lovely spirit ~
I coat the rim of a lowball glass with sugar, put one leaf sweet basil and one sprig of orange mint with the juice of one orange in the bottom, muddle it, fill halfway with ice, and pour in equal parts Grey Goose vodka and ginger ale simultaneously, served with an orange slice on the side when I feel fancy. We just call it Mommy’s Minty Orange-ade lol. I make it sans-vodka for my daughter’s tween friends when they come over. It’s really great for sitting outside in the patio garden reading on a warm day while the kiddoes play nearby.