Slow Drinks: An Ethnobotanist’s Journey to Mixology Brilliance

A Different Kind of Mixologist

In a world where cocktails are crafted for speed and flair, Danny Childs is a quiet revolutionary. His book, Slow Drinks, is more than a recipe collection—it's a manifesto for seasonality, fermentation, and storytelling through plants.

Danny Childs, author of "Slow Drinks," offers a guide to foraging and fermenting botanical beverages.

Roots in Ethnobotany

Childs began his journey on a pre-med path at the University of Delaware, but a course in anthropology opened the door to ethnobotany—the study of how cultures use plants. This led him to fieldwork in the Peruvian Amazon, where he learned from the Mapuche and Shipibo communities while volunteering in clinics.

Twelve Countries, One Perspective

Post-graduation, Childs and his partner Katie traveled through Latin America, visiting twelve countries and embracing local farming, foraging, and hospitality practices. In Chile, he had his first hands-on experience behind a bar, blending cultural flavors with emerging mixology skills.

Back to the Land in South Jersey

Returning home, Childs worked on farms in South Jersey. Surpluses led him to explore preservation—fermenting, pickling, and brewing to reduce waste. This experience planted the seeds for a deeper exploration of drink-making.

Slow Drinks Recipe and Photo - Fall Genepi Amaro

From Server to Bar Manager

A spontaneous application to The Farm and The Fisherman in Cherry Hill launched Childs into the restaurant world. Recognizing his talent for brewing and fermentation, the team quickly promoted him to bar manager, where he applied academic rigor to seasonal, locally inspired cocktails.

"The rest, they say, is history," says Childs.

From Columns to a Compendium

As his bar program gained attention, Childs began contributing to Edible Jersey, writing about beverages and ingredients from 2016 to 2020. These columns became the foundation for Slow Drinks, a book structured by season and focused on crafting drinks from native and foraged ingredients.

Inside Slow Drinks

The book teaches readers how to make meads, country wines, sodas, tinctures, shrubs, and zero-proof cocktails. Nearly half of the recipes are alcohol-free. It’s designed to empower anyone interested in DIY beverage crafting, especially those looking to embrace seasonal, botanical approaches.

Crafted with Care

Slow Drinks is visually brought to life through photography by Katie Childs and illustrations by Molly Reeder. The result is a book that feels as intentional and artful as the drinks it teaches.

“The journey began as a whirlwind,” Childs recalls. “From finding an agent to choosing the right publisher, it was a profound learning experience.”

A New Standard in Mixology

More than a drink book, Slow Drinks is a resource for bartenders, chefs, land stewards, and home fermentation hobbyists. It's a celebration of botanical beverages—rooted in culture, ecology, and time.

Find Danny & the BookFollow @slowdrinks on Instagram to track Danny’s events and updates. Slow Drinks is available now on Amazon and at bookstores nationwide.