04/09/2012
Salvatore Calabrese regarding use of the word Mixologist!
In my opinion the journey of a mixologist and a bartender are interwoven. When a budding bartender first starts within this industry it is very rare they start by mixing a fine Manhattan.
First we must understand the vast amounts of flavours and products that sit on our back bar as well as the many techniques that are involved in producing drinks for customers, be it a simple gin and tonic, or a dry gin martini with a twist. Not only this we must also master the art of hosting, reading the small signs and signals customers give us to make them feel welcome within our homely environment. This gives us a move in depth understand of our customers, what they order, when, and why. This is the art of a professional bartender, being able to read and understand the wants and need of our customer.
The art of mixology, and mixing drinks, develops along side this. As our palates and in built flavour thesaurus widens from the many products we encounter our ability and understanding of how to mix drinks and use these flavours also develops.
I believe that we should be proud of being both a mixologist and a bartender; to be a mixologist you must also be a great bartender and to be a bartender you must have the ability to mix drink. I think that it is a shame that the term mixologist has been tarnished in recent years as we should take pride in our ability to produce drinks for our friends, colleges, customers and peers, as well as provide an atmosphere that they feel comfortable and welcome to do so.
To achieve this monumental goal you must be both the skill of a great bartender and a great mixologist.
Salute!
Salvatore Calabrese