Interesting interview by Emily Coker in MAKE with Jared Preston on the history of mixology’s relationship with the maker movement:
Recently, I’ve been fascinated with the various crossovers within the Maker Movement and different areas of everyday life. Can you be a “Maker” if you are an artist, a chef, or designer?
I wanted to learn more, especially in the bartending and culinary world. I decided to ask a mixologist and good friend of mine, Jared Hirsch, to answer some of the questions swirling in my head. Hirsch has made a name for himself in the world of cocktails and mixology. He just started his own business off of an inventive idea for a cocktail syrup called “Caged Heat.” As of late, I’ve been fascinated with mixology and the modern twists to bartending, noticing that many old practices are being revived. This got me thinking about how the Maker Movement may play a bigger role in the world of food and beverages. I mean, why not? People are becoming increasingly more and more creative in all aspects of making.