The “Mixologist” Has Nine Lives
At once modern and antiquated, humorous and self-serious, the term’s contradictions form the very DNA of bartending.
- story: Danny Chau
- illustration: Mallory Heyer
At once modern and antiquated, humorous and self-serious, the term’s contradictions form the very DNA of bartending.
A staple of the modern sommelier lexicon, the term captures the difficulty of articulating the convergence of taste and texture.
The term is now the food world’s most universally maligned, but is not having an equivalent worse?
Equal parts virtuous compliment and backhanded dig, the ambiguous wine term may have to die for its true tenets to survive.
Recently, a spate of so-called sommeliers have cropped up in fields other than wine service. Jennifer Fiedler on how water sommeliers and mustard sommeliers are changing the definition of the…