Juke Joints, Jazz Clubs, and Juice: Cocktails from Two Centuries of African American Cookbooks

The new title from Tipton-Martin (Jubilee), James Beard Award winner and editor in chief of Cook’s Country, is a stunning blend of recipes and history from behind the bar. Her inspiration was the lack of historical representation of African American mixologists and their contribution to the modern craft. Her detailed research is evident throughout, including chapter and recipe introductions that take readers back in time and make for fascinating reading. The layout includes primary-source recipes, both historical and modern, that provide prospective on Tipton-Martin’s recipe development and ideas for experimentation. From the fermented to the shaken and stirred, recipes cover the classics to the lesser-known drinks, and the inclusion of a zero-proof chapter provides something for everyone. The elegant photography highlights the beauty in each drink and its matching glassware and will inspire home bartenders to dig through their hutches for the perfect glass. Included is an extensive bibliography that includes titles from 1827 to the present, and the accompanying recipe and name index ensures that the author’s work is available for researchers.