On Into the Barchive, we dig through the footnotes, forgotten names, and overlooked pages of cocktail history to better understand what’s actually in our glass. And for Black History Month, we’re spotlighting a figure whose name deserves to sit alongside Jerry Thomas and Harry Johnson.

Tom Bullock.

Bullock was a working bartender at the highest levels of American hospitality in the early 1900s, and in 1917 he published The Ideal Bartender — the first cocktail book written by an African American and one of the clearest snapshots we have of American bar culture just before Prohibition.

What makes Bullock’s work so striking is how modern it feels. His voice is calm, confident, and technical. No myth-making. No sales pitch. Just standards, precision, and recipes that assume the person behind the bar takes the craft seriously.

In this episode, we explore:

Who Tom Bullock was (and why we still know so little about him)

How The Ideal Bartender came into the world through elite patrons and national attention

Why Black bartenders were foundational to American hospitality, yet often erased from later cocktail histories

How Bullock’s book preserves technique, balance, and professionalism on the eve of Prohibition

The broader legacy of African American contributions to drinks, from early distilling to bartending innovation and modern revival

To bring Bullock’s world to life, we mix two refreshing drinks straight from his pages:
🍹 The Overall Julep
🍍 The Busy Izzy Highball

Both are bright, structured, and built for warm-weather hospitality, the kind of drinks that show how much pre-Prohibition bartending valued balance, ice, and presentation.

Bullock didn’t write The Ideal Bartender to “make history.” He wrote it because he was excellent at his job. And that’s exactly why it matters now. Recovering his work is not just correcting the record. It’s recognizing how deeply American cocktail culture has always depended on Black skill, knowledge, and craft, even when the credit didn’t follow.

If you enjoy the episode, share it with a friend, and consider picking up Bullock’s book and making a drink from it at home.

Next time on Into the Barchive, we zoom in on one of the most debated techniques in cocktail culture: shaken vs. stirred. We’ll use the gimlet as a case study to explore how texture, temperature, dilution, and even presentation change depending on how you build the drink.