Garden to Glass: Grow Your Drinks from the Ground Up (Hardcover)
This is the most refreshing cocktail book I’ve seen in years. Former Coloradan and hotshot bartender Mike Wolf is “no master gardener” by his own admission, but is as passionate about herbs, flowers, and plants as he is about liquor. Garden to Glass is stunningly designed and far from intimidating—it’s truly for all levels of mixologists and gardeners. As Paste magazine says about the book, “Want to know how to make candied angelica? You can learn. Want to know what…angelica is and why you would want it, candied or otherwise? Ditto.” I’m starting with the “Gardener’s Spritz,” which I can stir together with simple ingredients I already have in my kitchen. Read this book, plan your garden, and get to work!— Bethany Strout, Director of Buying
You've heard of farm to table; now learn how to grow your drinking game from the ground up inGarden to Glass
Garden to Glass: Grow Your Drinks From the Ground Up, written by expert mixologist, Mike Wolf focuses on the movement and philosophy illustrating how to incorporate the natural world into the drinks we love to make, drink, and share with friends. This book offers readers simple gardening tips and instructions on how to use those plants to make dynamic cocktails and delicious cordials and elixirs. Complete with recipes, striking photography, and detailed illustrations, Garden to Glass is as valuable a resource to bartenders and bar owners as it is to home bar enthusiasts.
In Garden to Glass you will find tips and insights on:
- Preserving ingredients for winter
- Cocktail presentation
- Methods for making syrups, cordials, bitters, and more
- Foraging for ingredients
- Utilizing vegetables to make exciting cocktails
- Resourcing ingredients locally
- How to use smoke and flame to create flavors
- How to make the most of your terroir
- Drink styles from around the world
- And much more
We are in the heart of the second golden age of the cocktail in America. Now imbibers of all stripes can take the reins themselves and learn how to grow their own herbs and vegetables, harvest herbs to make their own teas and tinctures, and make cordials, bitters, and elixirs of all kinds, all while learning the basics of making drinks at home.
There are cocktail programs in restaurants and bars all over the world that are adapting this local yet worldly approach to cocktails simply by paying more attention to the world around them. Bartenders can now study the micro-climates where their favorite spirits are made, and make use of the botanicals that grow all around them. From the mint in mojitos to the wild botanicals in regional styles of gin, this book will explore the way bartenders, growers and distillers alike are re-shaping the way cocktails are being made, presented and consumed.