jazz & milk

The Strange and Wonderful Saga of Jazz & Milk

It’s a pairing as unlikely as a saxophone and a refrigerator, but jazz and milk have a history as intertwined as a melody and its harmony. This unlikely love story started in the early 20th century, with the rise of jazz and the dawn of the milkman’s delivery route.

For jazz musicians, milk was more than just a beverage. In the days before widespread refrigeration, milk deliveries were a lifeline. They provided not only sustenance, but also a way to keep their instruments cool. Saxophones, trumpets, and trombones, all made of brass, were prone to warping in the heat. A cold milk bottle nestled next to the instrument became a makeshift cooler, keeping the metal from expanding and ruining their sound.

Some jazz musicians, known for their larger-than-life personalities, had unique relationships with milk. The legendary trumpeter Louis Armstrong, nicknamed “Satchmo,” famously carried a milk bottle with him everywhere he went. He believed the cool, creamy beverage helped him maintain his iconic trumpet sound. Some even say that Armstrong’s trumpet was actually made of a specially-designed milk bottle! (This is obviously a myth, but a fun one nonetheless.)

The connection between jazz and milk went beyond just keeping instruments cool. Milk bars, often located near jazz clubs, became social hubs for musicians. These bars were havens for late-night jam sessions and after-show socializing. The sound of clinking milk glasses and the aroma of freshly-brewed coffee mingled with the smoky atmosphere and the pulsating rhythms of jazz.

But the milk wasn’t always consumed in a traditional manner. Some musicians, known for their mischievous and adventurous spirits, used milk for unexpected purposes. The notorious bebop saxophonist Charlie Parker, nicknamed “Bird,” was known to use milk to create a unique effect in his playing. He would spray it into the mouthpiece of his saxophone, creating a raspy, ethereal sound that was both startling and captivating.

As jazz evolved, so did its relationship with milk. The advent of refrigeration and the rise of other beverages made milk less central to the jazz scene. However, the legacy of milk in jazz lives on. The iconic “Milkman’s Special,” a cocktail of milk, rum, and sugar, remains a popular drink in jazz clubs today, a tasty reminder of the unique bond between the music and the beverage.

So next time you enjoy a glass of milk, remember the jazz musicians who used it to keep their instruments cool, to fuel their creativity, and to create unique sonic experiences. Their unlikely partnership with milk is a testament to the unexpected and fascinating connections that can exist between seemingly disparate worlds.