'Tiki: Modern Tropical Cocktails”: the first cocktail recipe book written by a working African American bartender in more than 100 years.
Mustipher’s book is what she calls a “theater for the senses” where, as in her home bar, calypso, zouk and mambo tunes meet verdant plants and colorful décor, and cocktails come alongside plates of curry goat, jerk chicken, and ackee with saltfish. The book gives a nod to the tiki canon and a new frontier of island-inspired drinks, from the earthy Martiniquais Ti’ Punch with white agricole blanc, to the bright Parasol made with banana syrup. Mustipher hopes her book will transport readers.
A project like this doesn’t just emerge from the ether. For the past five years, Mustipher has developed the rum-focused bar program at Glady’s, becoming a go-to authority on cane spirits in the process. Before that, Mustipher was a graduate of the Rhode Island School of Design, where she studied painting and art history — an education put to use art directing this, her first book.A Charleston, S.C.
In her years of research, Mustipher noticed that following the rum and cane spirit trail meant less reading about how rum tastes and more reading about how sugarcane was produced. That’s how she came to understand the role that centuries of forced labor played in the cultivation of sugar; how she came to realize that rum as we know it wouldn’t exist in the Americas without the enslavement of millions of Africans and their descendants.
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