Posted by: Matt Browner Hamlin | March 25, 2009


Every time I hear the word “mixologist,” regardless of its genealogy, I tend to think of either flair bartending in an 80s movie with Tom Cruise, or being served something with vodka, sweet liquour, and sour mix. It’s a hurdle I can’t get over, regardless of long-standing the word’s history of use in respected cocktail circles. But everyone’s entitled to their own opinion…


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