Noah Vinter
African Americans have played a significant role in shaping cocktail culture and the spirits industry. From the creation of popular cocktails like the mint julep to the development of iconic whiskey brands, the contributions of African Americans have left an indelible mark on the world of alcohol. While some stories of these achievements have been lost or left untold, others, like the tale of Nearest Green, the enslaved man who taught Jack Daniel how to distil whiskey, are finally being recognised and celebrated.
| Characteristics | Values |
|---|---|
| Alcohol created by African Americans | Red Drink, Sorrel, Mint Julep, Whiskey, Gin and Juice, Moonshine, Rum |
| History | African Americans have played a significant role in the history of cocktails and spirits, dating back to the early days of the slave trade. |
| Notable Figures | Nearest Green, Fawn Weaver, John Dabney, Julian Anderson, Toni Tipton-Martin, Jackie Summers, Victor G. Harvey Sr. |
| Cultural Significance | Red Drink holds cultural significance, symbolizing perseverance and the refusal to let a culture die. |
| Ingredients and Flavors | Hibiscus, berries, cherries, cinnamon, nutmeg, cloves, sugar, bourbon, mint, honey, ginger |
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What You'll Learn
African Americans and whiskey
African Americans have had a significant influence on cocktail culture in the United States. They have played a pivotal role in popularizing certain drinks, such as the mint julep, and have contributed to the development of specific spirits, like whiskey.
One notable example of an African American influence on whiskey is the story of Nearest Green, an enslaved man who is credited with teaching Jack Daniel, the founder of Jack Daniel's whiskey, how to distill. Green's great-great-granddaughter, Victoria Eady Butler, is now the master distiller for Uncle Nearest Premium Whiskey, which was established by Fawn Weaver to honour Green's legacy and is the fastest-growing independent American whiskey brand in US history.
African Americans are the demographic group most likely to prefer spirits like whiskey or Cognac over beer or wine, according to Nielsen research. However, despite constituting 13% of the US population, they make up only 9% of bourbon drinkers. This discrepancy is due in part to the legacy of slavery and institutionalised racism in the United States, which has resulted in a historical lack of representation and engagement with the black community by bourbon and whiskey brands.
In recent years, there has been a growing movement to acknowledge and rectify this disparity. Groups like the Black Bourbon Society and the Kentucky Black Bourbon Guild have formed to celebrate the black history of bourbon and whiskey, as well as to empower future careers in the industry for African Americans. These organisations are becoming key touchpoints for bourbon and whiskey brands that seek to engage with black drinkers and are critical to the growth and appeal of these spirits to a market that has been underserved.
The story of Nearest Green and Uncle Nearest Premium Whiskey is a powerful example of how the contributions of African Americans to the whiskey industry are finally being recognised and celebrated.
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Red drink
Although not exclusively created by African Americans, red drink, or sorrel, is a beverage with deep roots in African American history and culture. For over a century, "red drink" has referred to a variety of highly sweetened, ruby-coloured drinks with a berry-citrus flavour profile within African American communities. The drink is believed to have originated in West Africa, where people made red-coloured teas from hibiscus flowers and the cola nut several centuries ago. Enslaved people from West Africa brought hibiscus seeds to the Caribbean, where the plant thrived, and adapted their red drink recipes using local ingredients, such as nutmeg, cinnamon, bay leaves, and sugar. Over time, the drink evolved further, with enslaved people in the American Colonies substituting hibiscus with berries or cherries.
Today, sorrel remains a popular drink at cookouts, in restaurants, and during holidays like Juneteenth and Christmas. The drink is typically made by steeping dried hibiscus flowers (also known as sorrel flowers) in boiling water along with spices such as ginger, cinnamon, cloves, and orange and lemon zests. It is then sweetened with sugar and served chilled over ice, sometimes with the addition of alcohol, commonly rum.
While the red drink holds cultural significance, African Americans have also played a pivotal role in shaping cocktail culture and the spirits industry. For example, Nearest Green, an enslaved man, taught Jack Daniel how to distil whiskey, and his contributions have been recognised by the brand. Additionally, African Americans were instrumental in popularising cocktails like the mint julep and have influenced drinking culture through music and hip-hop.
African American entrepreneurs like Fawn Weaver, who established Uncle Nearest Premium Whiskey, and Victor G. Harvey Sr., who created Fort Mosé 1738 Bourbon Whiskey, are also making their mark in the spirits industry. These individuals are not only creating successful brands but also working to showcase and give credit to the often-overlooked contributions of African Americans to the spirits industry.
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Mint julep
The mint julep is an alcoholic cocktail consisting primarily of bourbon, sugar, water, crushed or shaved ice, and fresh mint. It is associated with the American South and the cuisine of the Southern United States, particularly as a symbol of the Kentucky Derby.
The drink's origins can be traced back to the Middle East and Europe, where the term "julep" referred to a sweet drink often used as a vehicle for medicine. The earliest mentions of the mint julep specifically date back to the 18th century, with references in a 1770 satirical play by Robert Munford, "The Candidate", and a poem published in the Williamsburg Virginia Gazette. In the early 19th century, the mint julep was adopted as a legacy in Virginia and had become an item of local identity. The drink was also popular in the bars of New York City, where it was sometimes served in a whiskey glass with a bit less ceremony, known as the "Whiskey Smash".
The mint julep's association with the Kentucky Derby, however, is largely due to the influence of Black bartenders in the early 20th century. These bartenders played a pivotal role in popularising the drink at exclusive Southern country clubs, adapting it from a British libation called "The Smash". John Dabney, an African American man born into slavery in the 1820s, was an early mint julep influencer in Richmond, Virginia. He created "snow" for his cocktails, which featured prominently in his "Hail-Storm Mint Julep". In recognition of his mixology skills, the city of Richmond honoured him with an engraved silver goblet for his "champion juleps".
Today, the mint julep is considered a classic American cocktail, with millions consumed across the country during Kentucky Derby weekend. The proper preparation of the cocktail is often debated, as methods may vary from one bartender to another. Traditionally, mint juleps are served in silver or pewter cups, held only by the bottom and top edges to allow frost to form on the outside of the cup. However, today they are more commonly served in tall glasses with a straw.
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Cocktails and mixology
While African Americans have contributed significantly to cocktail culture, they are rarely given credit for creating and perfecting drinks that define the modern cocktail canon. One such example is the mint julep, which has deep roots in African American history. In the early 20th century, Black bartenders played a pivotal role in popularizing this drink, which is an adaptation of a British beverage called "The Smash." The mint julep's essential ingredient is bourbon, complemented by fresh mint and simple syrup. John Dabney, an African American born into slavery in the 1820s, was a renowned mixologist and an early influencer of the mint julep in Richmond, Virginia. He created "snow" for his cocktails, a technique that involved using the newly available year-round ice, and his "Hail-Storm Mint Julep" earned him an engraved silver goblet from the city of Richmond.
Another cocktail with roots in African American culture is Planter's Punch, which has various interpretations. One version, created by cocktail educator Tiffanie Barriere, features a mixture of fresh lemon, orange, and lime juices, along with dark Jamaican and white rums, and a blush hue from pomegranate grenadine. A Caribbean drink called sorrel, which has roots in West Africa, is also worth mentioning. It is made by steeping hibiscus flowers with ginger, spices, and citrus and is commonly consumed during the holiday season. While it can be enjoyed without alcohol, Caribbean versions often include rum.
The impact of African Americans on cocktail culture extends beyond specific drinks. For instance, mixologist Julian Anderson published the second known book of cocktail recipes by an African American in 1919. Cognac and other brandies have also enjoyed popularity in the Black community since World War II. Additionally, while the history is not widely documented, it is believed that enslaved Black people played a significant role in the distillation of spirits during the 1700s and 1800s, and even post-emancipation, they operated craft microdistilleries. Moonshine, a type of unsealed liquor, was economically important in the community and was sought after by figures like Al Capone.
Despite their rich history and contributions to mixology, African Americans face unique challenges when it comes to alcohol. They are reported to drink less than other groups, yet they experience more severe health consequences from alcohol consumption. This disparity can be attributed to factors such as minority stress, anxiety, and depression, which can lead to self-medication through alcohol. Additionally, racial discrimination and the resulting feelings of inadequacy and anger can contribute to alcohol abuse within the community.
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African Americans and rum
Rum has a long and complex history, with a dark side closely intertwined with slavery and the African slave trade. In the 17th century, rum replaced French brandy as the exchange alcohol of choice in the triangle trade. Rum was also used as a medium of exchange in the slave trade, with slaves purchased using rum. For instance, the slave Venture Smith was bought in Africa for four gallons of rum and a piece of calico.
The labor force on the sugarcane plantations in the Americas, where rum was produced, was primarily composed of enslaved black Africans and their descendants. The slaves were likely the first to discover rum through the spontaneous fermentation of sugar-making by-products, and they were among the first consumers of the distilled drink. Brazilian slavers in the 1640s were the first to use rum (called "gerebita") in the slave trade, and other European slavers, including the British and Americans, soon followed suit.
The popularity of rum continued to grow, and by the 18th century, it was a significant industry in New England, accounting for about 80% of the region's exports. Rhode Island rum even became a form of currency in Europe, alongside gold. However, the strict enforcement of the Sugar Act in 1764 may have contributed to the American Revolution, as it negatively impacted the rum industry.
While rum played a significant role in the African slave trade, it's important to note that the displaced Africans also adapted their traditional red drink recipes, adding spices and occasionally spirits like rum. This "red drink" has a long history in African American communities and is believed to have originated in West Africa, where people made red-colored teas from hibiscus flowers and the cola nut. Today, hibiscus-based drinks like sorrel, sometimes spiked with rum, are popular in Caribbean culture and among the African diaspora.
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Frequently asked questions
The "red drink" is a highly sweetened, ruby-colored beverage with a berry-citrus flavor profile that has been a part of African American communities for over a century. Historians trace its roots to West Africa, where people made red-colored teas from hibiscus flowers and the cola nut. In the Caribbean, the hibiscus-based drink was adapted to include spices like nutmeg, cinnamon, bay leaves, and sugar, and sometimes spirits like rum, and became known as sorrel.
Sorrel, made from hibiscus flowers, is a popular drink in African American communities, especially at cookouts, restaurants, and holidays like Juneteenth and Christmas. Its significance lies in its cultural and ancestral memory, representing perseverance and the refusal of a culture to die out.
Nearest Green, an enslaved Black man, taught Jack Daniel how to distill whiskey, playing a crucial role in establishing the Jack Daniel's brand. Fawn Weaver, Green's great-great-granddaughter, has further acknowledged his contributions by investing $1 million to create Uncle Nearest Premium Whiskey, the fastest-growing independent American whiskey brand in US history.
