Juke Joints, Jazz Clubs, and Juice: Cocktails from Two Centuries of African-American Cookbooks
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Demonstrating that fresh perspectives can yield remarkably rich results, culinary historian Toni Tipton-Martin celebrates the history of Black mixology through updated recipes, lore, and original research.
Looking back to fermented beverages women prepared in Africa, Tipton-Martin, the author of the groundbreaking The Jemima Code and Jubilee, arranges her recipes and their informative headnotes by technique and chronology.
The chapter on fermented, brewed, and steeped potables includes strawberry wine, raspberry shrub, and fonio beer, made from a grain commonly used in West Africa. The Batch chapter includes punches and wine cups, while Built encompasses smashes and highballs. Turn to Shaken for Cosmos and Whiskey Sours, and to Stirred for Gimlets and Juleps. There are mocktails, too.
Tipton-Martin’s sweep is broad, citing books published as long ago as 1827 and as recently as 2022, all of which are cited in her careful bibliography. The recipes she offers are her own adaptations, adjusted to standardize measurements and account for differences in ingredients over the years.
Juke Joints, Jazz Clubs & Juice knits together pieces of a greater tapestry of Black contributions to the realms of American food and drink.
Hardcover. Color photographs throughout.
