English Summary/英文概要： A quick foray outdoors is all the inspiration you need to make your next drink—alcoholic or not.

Weeding the garden might yield the makings for Dandelion Mead, while an early spring walk reveals the green shoots perfect for brewing Spruce Beer. Danny Childs brings his training as an ethnobotanist to the world of drinks, and with loving regard for even the humblest ingredients, explores each season’s offerings to make sodas, syrups, wines, beers, and amari.

Organized by season, Slow Drinks teaches home cooks, industry pros, homebrewers, and foragers how to transform botanical ingredients—whether gleaned, grown in the garden, or purchased from the store—into singular beverages and cocktails. With transporting photography and gorgeous color illustrations, Slow Drinks is the definitive guide to backyard mixology that can live just as comfortably in your basket on a foraging trip, as it can on the coffee table as a conversation piece.

Equipped with all the basic information needed to ferment, infuse, and pickle, and the reminder to attune your eyes to the bounty of the fields, gardens, and neighborhoods around you, Slow Drinks is your guide to making drinks that tell a story of time and place.

Chinese Summary/中文概要： 這是一本嚴謹又易於理解的調酒書
結合作者個人故事與大師級的攝影照片，激發讀者靈感

提供蘇打水、葡萄酒和啤酒的製作竅門
適合所有口味的年齡層

從花園、餐桌到野外漫步，讀者將了解製作飲品的生活美學
學習發酵、康普茶和醋的製作過程，關注季節和成分以及相關用途

作者運用植物學、食譜和調酒，將飲料製作提升到了一個全新的水平
對各種飲料的慢食提供了極佳的探索

書中不僅是提供調酒配方，也幫助讀者欣賞生活周圍的植物與美學
製作技術包含早期和現代方式，除了讓讀者品味意想不到的新鮮口味，還可以學到在飲料中加入採摘的植物來獲得益處

Danny Childs是《Slow Drinks》的作者，也是同名公司的創辦人
他在學習調酒之前，在南美洲各地接受了植物學的培訓。創造新的飲品時他借鑒這一經驗，從野外採集、當地農場的原料，體現了傳統和獨特風味

透過他的諮詢業務、教育研討會以及在慢食品味委員會的角色
進一步教導我們如何以慢食生活方式製作飲品
(Chris)

Awards/获奖情况： Winner of James Beard medal, 2024