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. Despite its long lineage, the term today receives many mixed reactions. Some believe that the waiter emphasizes having someone take care of the guests at his bar, while the mixologist is more sterile and only emphasizes creating the drink itself (and perhaps a show). Cocktail guides printed in the 1890s often refer to waiters as mixologists, and the term often appears in newspaper archives from that time.
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. If some waiters today believe it's important to unite in a drunken version of The Brotherhood of the Cruciform Sword and call themselves mixologists instead of waiters, they are continuing a long legacy. At the end of the day, DeGroff helped make bar visits much more enjoyable, no matter what you called the people who prepared the drinks. The drinks were mixed with “the fine, thin and smooth root of a plant that, due to its shape, was called Cola de Gallo, which in English means “cock's tail”.