The Professional Touch

The term, Mixologist, is frequently bandied about these days, but what is a mixologist? How is a mixologist any different, for example, to a bartender? Perhaps this can best be illustrated by describing how a cook differs from a chef. Both prepare and cook food, but diners expect a chef to be trained to a significantly higher standard and expect him or her to create sensational culinary delights. Just as a top-flight chef has an intimate knowledge of how to combine the best ingredients to construct a mouth-watering dish – similarly, a mixologist will take a selection of the finest spirits, mixers and fresh ingredients to create a memorable cocktail masterpiece.
Comparing chefs to mixologists is hugely valid. While any competent bartender should be able to mix a standard range of cocktails, generally he or she will not be regarded as a specialist. A general bartender, unless specially trained, is less likely to have the comprehensive knowledge to mix a vast range of lesser-known cocktails. The differences may be minute, but as any cocktail aficionado, will explain – it is the little differences that separate an efficient bartender from an outstanding mixologist!
To be exceptional as a mixologist – it is necessary for an individual to finely hone his or her mixing skills by gaining a precise, in-depth knowledge, developed over many years, that can define the unique tastes of a cocktail in much the same way, a sommelier can identify the grape varieties of a bottle of fine wine.
Being an exemplary mixologist requires a thorough command of alcoholic and non-alcoholic spirits, juices and condiments, by knowing how they combine to mix a perfect cocktail. Being proficient also demands an excellent level of artistry and showmanship.