April 3, 2013 12:00 AM

Best-selling writer explains the history and flavors behind alcohol

The next time you knock back a cocktail, quaff a beer or sip a glass of wine, thank a plant. Because when it comes to alcohol, a bartender might be superfluous but plants never are. Author Amy Stewart has thoroughly explored the plants that aid our tippling in “The Drunken Botanist,” the follow-up to her best-selling nonfiction books “Wicked Plants” and “Wicked Bugs.”

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