Cocktail guides printed in the 1890s often refer to waiters as mixologists, and the term often appears in newspaper archives from that time. However, as with most things in the beverage industry, there is debate about when the term “cocktail” was first used and where it comes from. According to the online etymology dictionary, the origin of the cocktail is due to a mispronunciation of the French word for eggcup cocotier (pronounced cocktay in English). Many people think that the term mixologist is too pretentious and pretentious, like calling a baker a baker or a butcher a butcher a butcher a butcher a butcher.
The origin of the cocktail dates back to the beginning of the 19th century and, since its creation, the cocktail has been a distinctly American invention, born of rebellion, creativity and humor. The terms “mixology” and “mixologist” are used quite frequently in the hospitality industry and have become better known to the general public in recent decades, an increasingly respected profession associated with carefully prepared beverages. You might think that the term mixologist is new, since waiter is the classic of “in the past”. I'm not sure what Jerry Thomas thought of the term, but perhaps the fact that he called his guide book for waiters is an indication, although admittedly the book was published in the first version of the common use of the term.
When the modern cocktail revival began to flourish about a decade ago, many drinkers were introduced to the word mixologist for the first time, a somewhat confusing term that could have meant a lot of things. These people are too busy preparing beverages and are content to leave terminology in the hands of boisterous lifestyle journalists who try to contextualize the creative magic of the camera-making for readers.
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