African American hisotry has long included food.However there'sanother aspect of it that many aren't aware of , the alchol made and consumed. Now there'a new book delving into it's story.
Regular contributor Christina Morales wrote about this forgotten history in yesterday's New York Times Food section. She interviewed Toni Tipt
on Martin , one of the hosts of the famed PBS show "Cooks Country and author of a new book Juke Joints, Jazz Clubs and Juice: Cocktails From Two Centuries of African Americna COokbooks. MS Tipton Martin is no stranger to African American culianry history. She has written several cookbooks on the subject along with being the editor of Cooks Country magazine. She''s created a mixologist 's paralell to what she did in her hisotry based cookbook JUbilee according to fellow cookbook author Jessica B Harris, author of High On The Hog: A Culinary Journey From Africa to America.
Ms. Tipton-Martin also includes a recipe for the classic gin and juice. She mixes a good gin like Tanquerey mixed with orange juice anda nix of red and white vermouths. Blood orange bitters are added for depth but you can use Angostura bittersA wheel of citrus is rubbed along the edge of the glass for more flavor.It's a great drink at any season or any time.Many have thought this came with the rappers fromhe Nineties but it was actually from the 1930-s. THis drink;s origins actually began in Africa where people macerated oranges and let them ferment.
This is an interesting book for an interesting history.It;s worth buying just for the narrative alone. it shows a different side of African American taste
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