From the Publisher
“Garden to Glass is a back-to-the-land cocktail manifesto. Rather than chase down exotic liqueurs, Mike Wolf finds new flavors in roadside berries, garden-variety leaves and flowers, and even a few weeds. This is an inspired re-imagining of the twenty-first century cocktail, one that takes drinks back to their roots (literally) through the fruits and herbs that anyone can grow. Wolf's enthusiasm and improvisational spirit are refreshing--and after the first chapter, you'll never look at tomato leaves the same way again.”— Amy Stewart, New York Times best-selling author of The Drunken Botanist
“There has always been one word to describe Mike Wolf and that is "thoughtful." Thoughtful not only in his family life but in the great detail in his work. Garden to Glass highlights the farmer in all of us and the ingredients it takes to put together ingenious cocktails.”—Katie Coss, chef, Husk Nashville
"If the cocktail renaissance of the past 20 years or so has been about people rediscovering and refining cocktails, spirits, liqueurs, etc from the past, and through their own perspective creating a new era of originality and creativity, it only makes sense for someone like Mike to show us what you can learn in your own backyard." —Matt Tocco, beverage director, Strategic Hospitality
"I'm always drawn to people who go the extra mile with everything they do. Mike Wolf is one of those people. This book is a fantastic dive into the world of gardening and cocktails; two of my favorite pastimes. When I grab a seat at his bar, I'm instantly at ease knowing that I'm in great hands and also about to have a fantastic conversation! With this book, the reader is able to experience those great vibes on every page!'
—Andy Little, Chef, Josephine
“Mike Wolf is among the best bartenders I've met. His drinks are smart, creative, and most importantly delicious. This book is a must-have for anyone trying to build upon their bartending game and utilize farmed and foraged ingredients to create more interesting drinks. Also - Brian Baxter's watercolors are sick.”— Josh Habiger, Chef/Owner Bastion
