Today marks the release of Slow Drinks: A Field Guide to Foraging and Fermenting Seasonal Sodas, Botanical Cocktails, Homemade Wines, and More by ethnobotanist and bartender Danny Childs, who runs the standard-setting beverage program at The Farm and Fisherman Tavern near Philadelphia. Focusing on seasonality and preservation techniques, this innovative book explains how to transform botanical ingredients―whether foraged, grown in the garden, or purchased from the store―into incredibly unique beverages and cocktails. Thoughtfully put together with beautiful photographs and illustrations, Slow Drinks will appeal to bartenders, do-it-yourselfers, foodies, homesteaders, homebrewers, food activists, and anyone with a sense of adventure.