New York: Gardening can be an intoxicating hobby, especially if the botany is booze-related.
Consider the possibilities: grapes fermented into wine, corn distilled into bourbon, hops used to flavor beer and fruit to sweeten liqueurs.
Why run to a liquor store when you can savor the harvest from your own cocktail garden?
Three processes are involved in converting plants into serviceable drinks: fermentation, distillation and mixing, according to Amy Stewart, author of the new book "The Drunken Botanist:
The Plants That Create the World's Great Drinks" (Algonquin Books).
