JUKE JOINTS, JAZZ CLUBS, AND JUICE

Her third book reflecting on African American history through food and cooking and her first to focus solely on cocktails, Tipton-Martin traces the lineage from sweet drinks such as muscadine wine - the unofficial official holiday wine of the American South - and champagne punch to the layered affairs of cognac, coffee, and cream or a Cuba Libre.

Each chapter gives a close look into Tipton-Martin's research, dipping into the history behind long-forgotten cocktail recipes and the mixologists behind them or revisiting the story surrounding popular cocktails today with a different perspective.

With 70 recipes to mix your drinks at home and tantalizing photography, Tipton-Martin shares her influences and the ways she has honored, modernized, or restored classic drinks for an audience looking to expand their mixology history and tastebuds. A celebration of the enduring influence on the cocktail industry from Black creatives, it is a pleasure to wade through the treasure map of time and locale. All of the recipes are a culmination of two hundred years' worth of Black libations and reveal the drinks Tipton-Martin's ancestors made regularly.

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 Awardwinning 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.