The Mixology Talk Podcast, Episode Seventy Eight

Where did the word “mixologist” come from, and why does it have such a bad rap?

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Listen Now:

In today’s Episode…

We’re talking about the (infamous) word “Mixologist”, shedding some light on where it came from, and explaining why we believe it’s actually a really useful word for our industry – when used correctly.

Here’s our take:


The one in charge of the guest experience. They make drinks, chat with guests, fulfill orders and keep the bar running smoothly. It’s a really tough job, and it’s all about making sure the guest has a great experience while they are there in the bar.


The person that does the work before the guest arrives. This role is in charge of designing the cocktails for the menu, creating syrups, tinctures and bitters, and experimenting with flavors and textures for future drinks.

A couple key notes:

  • A “Mixologist” is absolutely NOT BETTER than a “Bartender”. (In fact, I’d argue that bartending can be much more difficult)
  • “Bartending” and “Mixology” are more of a “role” than a “person”. A person can absolutely be both bartender and mixologist.
  • At the end of the day, neither role makes the person more important than the customer.

Stuff we Mentioned:

Bonus: Greg Mays chatted with Tony Abou Ganim about this topic in this podcast episode – it’s definitely worth a listen. (The interview is about 4 minutes in.)

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What do you think – has the word “mixologist” been completely ruined? Let us know in the comments!

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