Description

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Discover the fascinating history of Black mixology and its enduring influence on American cocktail culture through 70 rediscovered, modernized, or celebrated recipes, by the James Beard Award–winning author of Jubilee.

A BEST COOKBOOK OF THE YEAR: The Boston Globe, Los Angeles Times, Food Network, Good Housekeeping, Garden & Gun, Epicurious, Vice, Library Journal

Juke Joints, Jazz Clubs, and Juice spotlights the creativity, hospitality, and excellence of Black drinking culture, with classic and modern recipes inspired by formulas found in two centuries’ worth of Black cookbooks. From traditional tipples, such as the Absinthe Frappe or the Clover Leaf Cocktail, to new favorites, like the Jerk-Spiced Bloody Mary and the Gin and Juice 3.0, Toni Tipton-Martin shares a variety of recipes that shine a light on her influences, including underheralded early-twentieth-century icons, like Tom Bullock, Julian Anderson, and Atholene Peyton, and modern superstars, such as Snoop Dogg and T-Pain.

Drawing on her expertise, research in historic cookbooks, and personal collection of texts and letters, Toni Tipton-Martin shows how these drinks have evolved over time and shares the stories of how Black mixology came to be—a culmination of generations of practice, skill, intelligence, and taste.

About the Author

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Toni Tipton-Martin is a culinary journalist, a community activist, the editor-in-chief of Cook’s Country magazine, and the author of two James Beard Award–winning cookbooks, The Jemima Code and Jubilee. Her collection of more than three hundred African American cookbooks has been exhibited at the James Beard House, and she has twice been invited to participate in First Lady Michelle Obama’s programs to raise a healthier generation of kids. She is a founding member of the Southern Foodways Alliance and Foodways Texas.

Praise For…

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“Based on her vast culinary research, James Beard Award winner Tipton-Martin pens an illuminating and glorious work of history and libations, celebrating Black mixologists and the drinks they created. Each offering includes an informative and engaging headnote that places the beverage in its context and milieu. The lengthy bibliography of titles published between 1827 and today is a testimony to Tipton-Martin’s vital scholarship. Pour the cognac, coffee, and cream.”—Library Journal
 
“Juke Joints, Jazz Clubs & Juice is from iconic cookbook author and food historian, Toni Tipton-Martin. It’s safe to say that Tipton-Martin is a pioneer in the food publishing industry, particularly as it relates to the history of African American foodways. This cookbook further demonstrates Tipton-Martin’s expertise and accomplishments seen in work such as Jubilee, and explores the rich history of Black mixologists, including Tom Bullock, the first Black author to publish a cocktail manual.”—The Kitchn