Bartending and mixology are both related to the creation and service of alcoholic drinks, but they refer to slightly different concepts.
Bartending refers to the profession or the act of preparing and serving drinks to customers. It typically involves making cocktails, pouring beers, and pouring wine. Bartending skills include knowledge of drink recipes, alcohol strengths, and customer service. The primary focus of bartending is to serve drinks efficiently and responsibly.
Mixology, on the other hand, is the art and science of creating cocktails. It involves a deeper understanding of ingredients, techniques, and flavors and the use of premium ingredients, unique preparation methods, and innovative presentation techniques to create truly exceptional cocktails. Mixologists often experiment with new ingredients and techniques to create unique and original drinks, as opposed to simply following established recipes.
The origins of bartending date back to the late 19th century, when cocktail culture began to develop in the United States. Bartending as a profession became more formalized in the late 20th century, with the development of bar-tending schools and certification programs.
Mixology, as a term and concept, emerged in the late 20th century, as the interest in premium cocktails and innovative drink preparation techniques grew. The term is credited to Jerry Thomas, a bartender in the mid-19th century who was known for his creative cocktails and is considered the father of American mixology.
In conclusion, while bartending focuses on the practical aspects of serving drinks, mixology emphasizes the creative and artistic side of drink preparation.