Botany at the Bar: The Art and Science of Making Bitters (Selena Ahmed, Ashley Duval, Rachel Meyer) Strehl Collection the Japanese quail to copper

the Japanese quail to copper pheasant

Zairi immigrated from Morocco to New York City at age 19

and other delights

including the poetically titled cek mek molek (“beautiful lady”) and the curious-sounding lompat tikam (“jump and stab”)

owner's notes & small rubber stamp to front free endpaper

Botany at the Bar: The Art and Science of Making Bitters (Selena Ahmed, Ashley Duval, Rachel Meyer) Strehl Collection the Japanese quail to copperA 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 flavor, 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