Penguin Random House Botany At The Bar: The Art And Science Of Making Bitters

A guidebook to everything bitters —the history, science, and plants behind them —with 75 botanical recipes.

Not only are bitters the backbone to every great cocktail, these plant-packed elixirs have long been used to support health and well-being, add flavour, and stimulate the senses. Take a trip around the world with ingredients like saffron, grapefruit, hibiscus, and lemongrass and then bring them home to your kitchen. Be your own alchemist and mixologist, with recipes for creating bitters, syrups, shrubs, and cocktails. With these unique flavour combinations of spices, roots, fruits, and flowers, your drinks will never be the same.

Written by three scientists / bittermakers: Rachel Meyer (PhD, evolutionary biologist and molecular ecologist), Ashley Duval (MESC, consultant on genetic resources for food and agriculture industry), and Selena Ahmed (PhD and professor of sustainable food systems).