Skip to main content

Bartender vs. Mixologist (...) - is it a matter of approachability?

We have had a talk with the guys of muddle-me and they asked Darcy, what kind of title he would like to choose: bartender, mixologist, "cocktail-whisperer.

Always very down to earth, Darcy replied that he likes to see himself just as bartender. That bartenders should be accessible to everyone - and that nobody should think, that they are something special, or "above" of the rest.

I really like this approach - and absolutely believe as well, that everybody has the same value.
However I just have the feeling, that causality of one, does not imply correlation to the other.
I can be absolutely approachable and down to earth, if people call me mixologist.

If you look at the "grand masters" in Bushido, you will find, that most of these exceptional individuals are extremely understated and "normal". It even seems, the "higher" these masters rank, the lesser ego they have. Now you could argue, that they are awarded as masters and grand masters (...) - yet, there is a point, which cannot be easily put aside.

Further "rejecting being named mixologist (...)" became quite en vogue - and it is not a sign of understatement. People are still presenting their flashy ego and often are putting themselves on the spotlight - and in this case the whole thing becomes political correctness - or even phony.

And no - Darcy is a very friendly, very understated person, who just deserve to be called "more than a bartender" - especially if  you are looking at the rather inexperienced or disinterested average bartender.

And let's face it - Chefs are enjoying their time in the limelight quite a lot - and the fewest chefs are just want to be called "chef", there are executive chefs, culinary directors, chef owners, and so on. 
And other professions also try to separate the "common worker" from the "artisan". The point is not, that a common worker is less worth - but that he probably has lesser experience, that his skills are not as honed, that he has lesser knowledge and, that he might be just more focused on being a great host, than a big nerd.

This is just another facet of the whole "issue" - I am still keep in mind, that a bartender is actively working in a bar - and a mixologist might not (he can be also a bartender and uses his "mixology skills" in developing drinks for his venue, but he can also be beverage manager / director or consultant, or even a hobbyist).

And there is one more point to consider: more and more bars and hotels have job descriptions for "mixologists" - it is absolutely not anymore an exception. These jobs need people, which have a more thorough understanding of cocktails, spirits, mixing methods etc.; hence if mixologist is an official job description, there should be no more controversy of using this moniker...

I am just asking here for a bit more openness and thoughtfulness, before you are "putting" a colleague, who is called "mixologist" in a specific category... Learn more about a person, before judging him or her...


Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time. I don't want to be part of the problem - I want to be part of the solution!  But when Chris, over at A Bar Above  discussed this subject- I literally could not resist to join into "the discussion". Here is the video: I - however take a bit slower approach than Chris. What is citric acid? Chemical Compound Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks. Wikipedia Formula: C6H8O7 Molar Mass: 192.124 g/mol Melting Point: 153C Density: 1.66 g/cm3 Boiling point: 175C Soluble in: Water Why is it controversial? In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [ preferably in powder form ] sour. Yeah - citric acid is the main ingredient in one of the most

What is the best cranberry juice in the bar?

A good friend of me "whatsapp'ed" me today and asked for my expertise: "What is the best cranberry juice?" I would loved to just let him know the brand - however it is not that easy. What do we understand of cranberry juice? One of the biggest [maybe the  biggest producer] of cranberry products is Ocean Spray. And: it is well regarded. Problem is: it is not a juice! Wait - what? Ocean Spray doesn't produce a juice - they produce a juice cocktail - which translates into a lot of water, a lot of sugar, some taste-balancers as citric acid [nothing against this really] and a minuscule portion of juice - usually around 3%. Yes they have something which is called 100% juice. Which is on one hand true, on the other the biggest deception ever. Because you don't get 100% cranberry - you get a mixture of juices of concentrate - most of the time apple and white grape and a bit of cranberry. There are also some other brands around, which might feature a h

King Robert II Vodka

Who would knew, that I am reviewing a budget vodka here - on the But this isn't a normal review. I skip the marketing perception and use this product to cut directly to the case: Vodka is a "rather" neutral, colorless, "rather" flavorless and odorless distilled beverage from any agricultural source - and depending on the country, it has a minimum of 37.5% and 40% abv. As I said time and time again before: at times it is absolutely nonsense to talk about premium and luxury, when the original product doesn't really "hold this promise". Luxury water can have luxurious marketing, luxurious packaging, can be even rare and slightly more expensive "to produce". However really it is just water. Maybe it has some nuances to normal water - however those nuances (in a blind-test) are pretty small. Vodka is extremely similar - and the chain of evidence (despite a lot of people trying to proof otherwise) makes it re