cocktailian

— He left, and I turned back to the cocktailians. The party was wrapping up. I glanced over at the bar. Melody patted Jorge on the back. He looked exhausted but elated. For a newbie mixologist, he'd done well.

— In an attempt to shine the unsparing light of science on these issues, Eben Klemm, senior manager of wine and spirits for B.R. Guest restaurants and a former biotech researcher; Alex Day, a bartender at Death & Co. in Manhattan; and Dave Arnold, the director of culinary technology at the French Culinary Institute, recently presented a seminar at Tales of the Cocktail, an annual convention of all things cocktailian in New Orleans.