Got a green thumb? Plants can be converted into alcoholic drinks
on 19/03/13 at 10:39 amBooze News
Consider the possibilities: grapes fermented into wine, corn distilled into bourbon, hops used to flavor beer and fruit to sweeten liqueurs.
Why run to a liquor store when you can savor the harvest from your own cocktail garden?
Three processes are involved in converting plants into serviceable drinks: fermentation, distillation and mixing, according to Amy Stewart, author of the new book “The Drunken Botanist: The Plants That Create the World’s Great Drinks” (Algonquin Books).
“Virtually anything that produces sugar – fruit and grains – can be used distilled, fermented or drunk,” Stewart said in an interview. “Most people get involved with the mixers.”