While many in the world of cocktails are familiar with Tom Bullock, renowned for his juleps and long considered the first African American bartender to publish a cocktail manual, fewer know the work of Atholene Peyton, a home economics teacher whose 1906 “Peytonia Cook Book” predated Bullock’s by a decade.
Peyton’s story is just one told in Toni Tipton-Martin’s new book, “Juke Joints, Jazz Clubs and Juice: Cocktails From Two Centuries of African American Cookbooks,” a chronicle of the ways in which Black people contributed to American cocktail culture.
“This is really a work of investigative journalism.
It’s not just a book of cocktails,” said Ms. Tipton-Martin, a James Beard award-winning author of several cookbooks and the editor of Cook’s Country magazine, who pored through centuries’ worth of published recipes for her new work.
The book is a continuation of her 2015 book, “The Jemima Code: Two Centuries of African American Cookbooks,” which credited Black women for much of the country’s culinary history, and her 2019 follow-up, “Jubilee: Recipes From Two Centuries of African American Cooking.”
Persons:
Tom Bullock, Atholene Peyton, Peytonia, Toni Tipton, It’s, ”, Tipton, James Beard
Locations:
Bullock’s, Martin
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