Editorial Team & Recipe Standards at Mixiebar
We don't copy recipes from the internet and hope they work. When you see the Expert Verified badge on a cocktail in our database, it means a working bartender has checked the spec — the ratios, dilution, ingredients, and method — against how the drink is actually made behind a professional bar. Every recipe we publish goes through the same editorial process, so the spec you see is built to hold up in the glass, not just on the page.
Meet Our Recipe Editor
Alexey GoloshchapovChief Mixologist & Lead Recipe Editor
Alexey has spent more than 15 years behind the bar. He approaches every recipe with two questions in mind: where the drink comes from, and why it tastes the way it does — the balance of spirit, sugar, acid, and dilution that makes it work.
As Lead Recipe Editor, he is responsible for the accuracy of our entire catalog. From forgotten classics to modern craft drinks, his job is to make sure each recipe reflects how a professional bartender would actually pour it.
Beyond his competition achievements, Alexey has organized and hosted pop-up events and guest bartending sessions across Macau, the Czech Republic, Spain, Germany, Latvia, and beyond. He has also developed cocktail concepts and menus for major spirits brands and private clients, including Diageo, Louis Vuitton, Campari, Jack Daniel's, Jim Beam, Hennessy, Gonzales Byass, Ardbeg, and Bacardi.
His work has included experiential cocktail events in unique venues, from golf courses to perfumery workshops with aroma lectures.
Industry Recognition
Over the years, Alexey's work has been recognized at the national level in several major bartending competitions:
- Diageo Reserve World Class — National Finalist & Runner-up (2014, 2016, 2018, 2019)
- Chivas Masters — Special Prize & Regional Runner-up (2015)
- Bols Around the World — National Top 3 (2015)
- Famous Grouse Competition — National Finalist (2015)
- Becherovka Bohemian Bar Club — National Finalist (2015)
Our Editorial Process
Source & historical accuracy
Classic cocktails often appear with conflicting specs across old bar manuals. We cross-reference historical and modern sources to settle on the most balanced and reliable version of each recipe.
Categorization & substitutions
A cocktail's identity comes from its flavor profile, not a single brand on the label. We focus on the right ingredient category — the style of spirit, amaro, vermouth, or liqueur — rather than tying a recipe to one bottle. Where it makes sense, we include tested substitutions so you can work with what you have on hand without throwing off the balance.
Structural balance
Every recipe is checked for ABV, dilution, and sweet-to-sour ratio so it works as intended in the glass.