JAMES BEARD AWARD NOMINEE • IACP AWARD FINALIST • 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 . TONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT AND THE 2025 WINNER OF THE JAMES BEARD FOUNDATION’S LIFETIME ACHIEVEMENT AWARD 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. “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 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. Introduction It is early morning in January and the ground outside my window is covered by a blanket of fresh-fallen snow. The birds are chirping as they bounce from one branch to another in the gracious fig tree just beyond the porch. It is cold and the birds are searching for food. I am warming up with a hot cup of hibiscus and rose hip tea in the parlor that is now my cookbook library, a cozy room where the windows are a lens into another world. I love this space. It is much too early for my thoughts to be rambling between cocktails and the seasonal harvest, but here I am envisioning the voluptuous fruit that will appear on the fig tree and wondering what recipes I should make to preserve their sweet flavor. Not jam. After a short glance at the bookshelves, over the single-subject books on topics ranging from appetizers to soups, past the American regional books, the recipes by celebrity chefs, and the volumes that explore global flavors, my gaze returns to the beverage section. I flip through the pages of the scholarly food and history works. Now I am even more distracted. I notice that there are only a few mentions of African Americans and their roles in American mixology. The boozy, syrupy-sweet, fruit-laced libations of the Caribbean are conspicuously missing from the official bartender’s guides to mixed drinks. This does not surprise me. Many years ago, the persistent marginalizing of my ancestors’ contributions to American foodways motivated me to collect Black cookbooks to hear firsthand what my people had to say about their cooking. I spent two decades buying and studying our recipe collections—from handmade stapled booklets to spiralbound church and community books to colorful trade-published works. I brought some of these authors forth and explained why their recipes and writings matter in my previous books, The Jemima Code: Two Centuries of African American Cookbooks and Jubilee: Recipes from T