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

James Beard Award winner Tipton-Martin (Jubilee) explores the storied history of Black contributions to the world of mixology in this enlightening and appealing volume. She pulls recipes from her extensive collection of African American cookbooks dating back as far as 1827, testing and adapting the drinks to make them accessible to anyone with a liquor cabinet. These stellar libations are sorted into four categories: “fermented, brewed and steeped” (including strawberry wine and ginger beer), batch-made (eggnog, champagne punch), shaken (a sidecar, a cosmopolitan), and stirred (gin and juice, sazeracs). From a classic whiskey sour to a delightful pineapple-lemon highball, there is something here for every taste. Some drinks are instantly recognizable, such as a bellini or a strawberry wine cooler, while others are less well-known. Among the latter are a potent absinthe frappé, a simple yet beautiful gin-based cloverleaf, and a beet-a-rita, an unusual take on a traditional margarita. Tipton-Martin intersperses historical insights throughout, with stories of taverns, jazz clubs, and individual Black mixologists adding delightful context. It’s a satisfying combination that sates both the mind and the palate. (Nov.)