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MWC WORK
Behind Every Classic Cocktail Is The Story Of A Curious Mixologist
The adventures of a Black woman mixologist
New Orleans is known around the world as the birthplace of jazz music. But, when you visit, you will hear more than brassy trombones. Young, Black drummer boys use their hands to beat on paint buckets. Some children make their own tap shoes by attaching Arizona tea cans to the bottoms of their soles. Their cadence travels far, twisting throughout the old quarter alleyways.
Creole dishes like gumbo, crawfish etouffee, corn maque choux, jambalaya, bread pudding, and biscuits fill the quarter with a savory but familiar aroma. There’s never a dull moment as many colorful characters come from far and wide to try our daiquiris, hurricanes, mint juleps, and other tasty spirits.
The distinct music we create as well as the food and drinks we serve show the love and pride so many of us feel in our work. Southern hospitality is a neverending work ethic that often requires placing the comforts of others before ourselves.
Working behind the bar takes much more than pouring liquor into glossy glasses. A mixologist must thoughtfully synthesize the fresh fruits of each season, pairing flavors with alcohol which can soothe the nerves when mixed with care…
