Garden to Glass is your step-by-step guide to growing a small cocktail herb garden and transforming those fresh flavors into infusions, syrups, shrubs, and bitters. Blending practical gardening advice, clear herbal know-how, and mixology technique, Oliver Greyson shows you how to go from clipping mint at sunrise to shaking a perfectly balanced drink by sunset. You will learn how to harvest at peak potency, capture aroma without bitterness, and design sustainable, full-use recipes that minimize waste and maximize flavor. Balanced across three pillars—gardening, herbalism, and bartending—this book teaches you how to choose the right varieties, preserve surplus harvests, build a zero-waste syrup pantry, and craft aromatic bitters at home. Two concise history chapters trace the rise of bitters in Western cocktails and explore global traditions of herbal digestifs and tonics, giving cultural context to what ends up in your glass. What you’ll learn • How to plan and care for a compact cocktail herb garden in beds, pots, or a windowsill • Best-practice harvesting and preservation to lock in essential oils and flavor • Infusion methods for spirits, teas, and vinegars, plus glycerite tinctures for low- or no-alcohol use • A zero-waste syrup toolkit including herb syrups, oleo saccharum, fruit-scrap cordials, and shrubs • A reliable bitters framework using gentian, citrus peels, roots, and spices, with swap charts to tailor flavor • Two original, garden-forward cocktail recipes with clear ratios and easy substitutions • Sustainable bar habits from composting and reusing peels to smart batching and garnish design Who this book is for Home gardeners, DIY cooks, cocktail lovers, and sustainability-minded hosts who want fresh, customizable flavors without store-bought mixers. Whether you’re new to herbs or already growing mint by the bushel, you’ll find practical, repeatable workflows that elevate every drink.