“Mike Wolf’s Garden to Glass, which explores the intersection of gardening, foraging and beverage design, offers instant appeal. Wolf, who worked with chef Sean Brock at Husk in Nashville, is a curious and passionate guide, taking readers into his garden and onto trails where he gathers ingredients for bitters, cordials, shrubs and more. These are featured in recipes that will enhance any bar program or make you one hell of a home mixologist. Beautiful watercolor illustrations and interviews with specialists give this study of botanical cocktails a dimension not achieved in other guides.”