Mixology: The Origins, Classic Cocktails, and New Trends in the World of Drinks

The true pioneer is Jerry Thomas, known as the "father of mixology." In 1862, Thomas published the first book dedicated exclusively to cocktails, titled "How to Mix Drinks, or The Bon Vivant’s Companion," which compiled the first codified recipes for punches, juleps, and cocktails. Thanks to his creativity and talent, Thomas began experimenting with innovative combinations of alcohol, sugars, bitters, and aromatic ingredients, creating original concoctions that would influence bartenders for generations.

The evolution of mixology continued in the following decades with the rise of bars in major American and European cities. During Prohibition in the United States (1920-1933), bartenders moved abroad, bringing the art of mixing drinks to Europe and South America, thus spreading cocktail culture globally. After Prohibition, mixology experienced a revival and developed into a respected art form and profession, capable of transforming a simple drink into a complete sensory experience.

Over time, cocktail culture saw the birth of numerous drinks that became true mixology classics—icons of fine drinking, known and appreciated worldwide:

• Martini: a symbol of elegance and sophistication, made with gin and vermouth.
• Margarita: a perfect combination of tequila, triple sec, and lime juice.
• Negroni: valued for its balance between sweetness and bitterness.
• Mojito: a fresh Cuban cocktail perfect for summer.
• Old Fashioned: one of the oldest drinks and a symbol of American culture.
• Daiquiri: a great Cuban classic with a citrusy flavor.
• Bloody Mary: a famous brunch cocktail made with vodka and tomato juice.

In recent years, mixology has experienced a true boom, driven by the growing interest in high-quality ingredients and creativity in drink preparation. Current trends focus on local ingredients, such as botanicals, fresh herbs, and seasonal ingredients that highlight the unique flavors of each region.

Additionally, many bartenders are embracing sustainable practices like reusing food scraps, reducing plastic consumption, and using organic and locally sourced ingredients. A popular trend among younger consumers is the rise of low-alcohol cocktails and mocktails, offering a sophisticated, non-alcoholic alternative to traditional cocktails without compromising on taste or aromatic complexity.

The most innovative cocktail bars are introducing cutting-edge techniques like using liquid nitrogen, home distillation, and fermentation, transforming cocktail preparation into a unique and immersive sensory experience.