Mixology is the big buzz word these days, so much so that it’s the name of a prime time TV series. But what is mixology, or a mixologist, and how is it any different than a bartender? For me it’s like the difference between a cook and a chef. A cook will make a great meal by following a recipe, a chef will create a great meal blending ingredients into something unique and often extraordinary. So to with a mixologist.

So it was with part excitement and part curiosity that we wondered into Hock Farm Craft & Provisions while on an overnight stay in Sacramento. The restaurant is getting a bit of press for its title, a bit of homage to John Sutter, and its “Farm to Table” methods, another popular buzz word or phrase, but it was the drink menu that pulled us in. With its Barrel-Aged Hanky Panky and Improved Lavender Sidecar, most of the specialty drinks are classic old school libations with a modern mixologist’s twist. They even have a Gin & Tonic with house made tonic. My go-to drink that I usually have with two limes, I chose to go without with this one so as not to mask the unique flavors. Brad, mastermind behind many of the recipes and aging process’s, was more than happy to explain the concepts and flavors that went into his creations. Stephen was also behind the bar making sure no glass remained empty for too long. The highlight was when I asked Brad to go off the menu and mix up something unique. I will not give away the details, but I expect it will be on the regular menu in the near future. Needless to say, when we are back in Sacramento you will know where to find us.