Slow Drinks teaches home cooks, industry pros, homebrewers, and foragers how to transform botanical ingredients—whether foraged or purchased from the store—into incredibly unique beverages and cocktails.
WINNER OF THE 2024 JAMES BEARD AWARD FOR BEST BEVERAGE WITH RECIPES BOOK
WINNER OF THE 2024 GUILD OF FOOD WRITERS AWARD FOR DRINKS BOOK
SHORTLISTED FOR THE 2023 ANDRE SIMON AWARD
Slow Drinks teaches home cooks, industry pros, homebrewers, and foragers how to transform botanical ingredients – whether foraged or purchased from the store – into incredibly unique beverages and cocktails.
Organised by season, Slow Drinks demonstrates how to make drinks that tell a story of botany, history, culture, and terroir, while honouring beverage traditions both old and new. Each season will highlight eight new ingredients with recipes that build on a basics chapter and teach readers how to interchangeably use master recipes to make their own meads, country wines, beers, sodas, tinctures, shrubs, and more.
Beautifully photographed by the author’s wife, Katie Childs, and illustrated by Molly Reader, Slow Drinks will be the definitive botanist’s guide to mixology that can live in your basket on a foraging trip, or on the coffee table as a conversation piece.
This book is for bartenders, do-it-yourselfers, foodies, homesteaders, homebrewers, food activists, and anyone looking to dive into the world of botanical drink making.
"So many of the bottles we reach for when concocting drinks and cocktails can seem like black boxes hidden behind megalithic brand names and secret recipes, making it easy to forget the rich histories of preservation that led to their creation in the first place. Danny Childs breaks down those walls, and with a methodical attention to detail, presents traditional recipes for fermentation along with inventive applications for them. Raise a glass to this gem of a book that feels as much like a reference guide as it does an inspiration."
