Overview

Raise your holiday spirit (and a glass of your favorite holiday spirits) withCheer: A Liquid Gold Holiday Drinking Guide. From expert mixologists and the hosts of the hit drinking podcastLiquid Goldcomes the most complete holiday cocktail book with 125+ recipes to delight drinking enthusiasts of all kinds throughout the busiest entertainment seasons of the year. The beginner-friendly recipes are perfect for mixing drinks with friends and family, or preparing refreshments in advance to maximize your time spent with loved ones. Enjoy recipes for every season, including: The first chill in the air with whiskey cocktails, apple brandy, and pumpkin spice drinks Halloween cocktails and punches Thanksgiving pairings, wines, and apritifs Christmas and holiday whiskey cream, eggnog drinks, and ice cream cocktails New Years sparkling wine cocktails and champagnes Dry January non-alcoholic cocktails, and a guide to making cordials that allow you to make beautiful non-alcoholic drinks . . . and more! From alcoholic cocktails of all shapes and sizes to non-alcoholic drinks ranging from seasonal coffees to cider, hot chocolate, and teas,Cheer: A Liquid Gold Holiday Drinking Guideis an invaluable holiday resource and quintessential companion for the holiday season. *This is the black-and-white paperback edition of the full-color hardcover format.

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9781684425624

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Praise for Mike Wolf's Barantined The beauty of hospitality is subtlety-a quiet kind of knowing what is needed in any given moment and expediting it with grace and skill. Mike Wolf has not only written a book about that, but has extended out beyond a moment and given us the incredible gift of transformation in community through his dedication to the simple but revolutionary idea that hospitality, when done with great heart, can change the world. -Lisa Donovan, James Beard Award-winning author of Our Lady of Perpetual Hunger This isn't the usual bar book. Rather, Barantined is a time capsule of the bar and restaurant industry during the pandemic. It captures the voices of the hospitality industry-their coping mechanisms, their frustrations, and most importantly, their voices and recipes. It's a snapshot of survival. -Kara Newman, author of Nightcap and Cocktails with a Twist Barantined helped explain what I missed about a stylish bar while I was at home during quarantine . . . the music, the sense of camaraderie, the kernel of anticipation . . . and Barantined showed me that they missed me, too. -Margaret Littman, author of Moon Nashville to New Orleans Road Trip Praise for Mike Wolf's Garden to Glass 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 Visually stunning . . . [Garden to Glass] forwards basic gardening etiquette in an insightful, inspiring, and educational way. Foreword Reviews 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, executive chef at Husk Nashville If the cocktail renaissance of the past twenty 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 at 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 at 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

Author Information

Mike Wolf is a writer, bar manager, vermouth maker, broadcaster, gardener, husband, and father living in Nashville, Tennessee. He opened and established the bar program at Husk in Nashville, spending five years developing a hyper-seasonal and regional approach to cocktails, commemorated in his first book, Garden to Glass: Grow Your Drinks from the Ground Up, hailed by Paste magazine as the “best food or drink book of 2019.” He opened the tropical drinks and robot tiki haven Chopper in East Nashville in summer 2019. His second book, Barantined, a culmination of recipes and stories from bartenders around the country dealing with a global pandemic, came out in spring 2021. He co-hosts the podcast, Liquid Gold, which is the partial namesake of this book, along with co-contributors and Booze News anchor Kenneth Dedmon and Cocktail Correspondent Jessica Backhus. Wolf has been making vermouth with Love and Exile Wines in Nashville and is currently the bar manager at Sean Brock’s new flagship restaurant, Audrey.

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