The Art and Science of Making Bitters
Botany at the Bar is a bitters-making handbook with a beautiful, botanical difference - three scientists present the back-stories and exciting flavours of plants from around the globe and all in a range of tasty, healthy tinctures.
Selena Ahmed is an Assistant Professor of Sustainable Food Systems at Montana State University.Ashley DuVal is a scientific consultant for the UN on international agriculture and is working on a PhD in horticulture and breeding of tropic perennials.Rachel Meyer is an evolutionary biologist and molecular ecologist working across the University of California to understand biodiversity. Her research is on oaks, aubergines, African rice, ancient human-landscape interactions and citizen science.The three botanists met during graduate studies at the New York Botanical Garden and founded Shoots & Roots Bitters, a craft bitters-making company based in New York City. Shoots & Roots Bitters hosts workshops and lectures across NYC and beyond in the authors mission to engage everyone with the world of botany.