mixology

Mixology is the practice of crafting cocktails and other mixed drinks, focusing on the art and science of balancing flavors, textures, and aromas. While it overlaps with bartending, mixology emphasizes menu development, technique, ingredient sourcing, and presentation, often incorporating modern flavor science, seasonal ingredients, and innovative techniques.

Historically, cocktail making emerged in the 19th century in the United States, with figures such as Jerry Thomas publishing early bartending guides. The Prohibition era disrupted production but stimulated underground and regional styles. The modern craft cocktail movement of the late 20th and early 21st centuries revived classical methods and expanded the repertoire with fresh ingredients, house-made syrups, bitters, tinctures, and precise techniques. Professional bars and some educational programs promote standardized recipes and tasting notes, but many mixologists experiment with fermentation, infusions, and molecular gastronomy.

Core techniques include balancing the primary forces of sweetness, sourness, bitterness, and strength; methods such as shaking for dilution and aeration, stirring for clarity, muddling for aromatics, straining, and garnishing. Equipment commonly used includes jiggers for measurement, shakers, strainers, bar spoons, muddlers, and blenders. Ingredients typically comprise base spirits, modifiers and liqueurs, syrups and tinctures, bitters, citrus, and herbal or spicy elements. Presentation, glassware, and aroma play roles in perceived flavor, with emphasis on quality ingredients and sustainable practices.

Education and professional practice in mixology occur in bartending schools, universities, and industry associations, with competitions and tastings shaping standards. The field remains dynamic, reflecting evolving consumer tastes, global flavors, and advances in flavor science.