From expert mixologists and the hosts of the hit drinking podcast Liquid Gold comes 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 ap�ritifs
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 Guide is an invaluable holiday resource and quintessential companion for the holiday season.

About the Author

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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