Weeding the garden might yield ingredients for Dandelion Mead, while an early spring walk reveals shoots for Spruce Beer. Ethnobotanist Danny Childs explores each season’s offerings to make sodas, syrups, wines, beers, and amari. Organized by season, Slow Drinks teaches how to transform botanical ingredients into unique beverages. With beautiful photography and illustrations, it's a definitive guide to backyard mixology, perfect for home cooks, industry pros, homebrewers, and foragers. Equipped with basic fermentation, infusion, and pickling techniques, Slow Drinks helps you create drinks that tell a story of time and place.