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Michel “MixoLogic” Berndt

@mix_o_logic

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🍸 Mixology Explorer
🌍 Cocktail Globetrotter
🏠 Curious Home-bartender
🕵🏻 On the hunt for the perfect drink
🧊 Co-founder @tuaq.ice
📍🇧🇷

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Eleven years ago, Salvatore “The Maestro” Calabrese (@cocktailmaestro) created the world’s oldest Negroni at the legendary @CamparinoinGalleria.

To recreate the iconic equal-parts recipe of Campari, red vermouth and gin, he used a bottle of Campari from 1920, Cinzano red vermouth from the 1920s and gin dating back to 1908. Together, the three bottles had a combined age of almost 300 years!

From 21 to 27 September, Negroni Week celebrates one of the world’s greatest cocktails while raising funds for charitable causes around the globe.

Happy Negroni Week! 🥃🎉 by @mix_o_logic

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a month ago

Sinesthesys, sentimentos que cabem no copo.

Demorei um pouco, tanto pra ir quanto pra criar esse post, mas vamos lá!

Alison Oliveira @_alisssonoliveira e Maurício Porto @ocaoengarrafado encontraram um ótimo ponto de partida para a nova carta do @caledoniabar : palavras de diferentes línguas e culturas cujos significados são difíceis de traduzir com precisão.

Nós temos “saudade”. Os filipinos têm kilig, aquele frio na barriga e riso bobo provocado por uma experiência romântica ou algo adorável. Os maoris têm whakamā, mistura de vergonha, timidez e embaraço. E os gregos, ataraxia, o estado de tranquilidade de quem separa o que está sob seu controle daquilo que não está.

Essas e outras palavras dão nome aos drinks da Sinesthesys, carta com 12 coquetéis e quatro pratos, em que Alison transforma ideias abstratas em sabor, aroma, textura e cor.

O Kilig aparece sem álcool, com oolong milk tea infusionado em cheesecake e morango fermentado. Já o Saudade parte de Dewar’s 15 e traz referências brasileiras como açaí, uvaia e jabuticaba.

Meu favorito foi o Gezelligheid , palavra holandesa ligada à sensação de aconchego e prazer de estar em boa companhia. Johnnie Walker 18, Black Label, stout e cacau, cremoso, intenso e daqueles que fazem querer pedir outro.
Também gostei muito do Jamais Vu, com Gin Mare “lavado” em croissant e manteiga de garrafa, do Sankofa, que lembra um Boulevardier, e do Ataraxia, com Glenlivet 12 e Jerez com praliné de castanhas.

A ideia chega também à cozinha, com Tarab e Awen. Mas meus favoritos continuam sendo o Gravlax e o premiado hambúrguer (por favor, não tirem da carta!).

Alison foi eleito Bartender do Ano pela Folha de S.Paulo em 2025, e o Caledonia acaba de ser escolhido Melhor Bar do Brasil no Melhores da Taça 2026, da Prazeres da Mesa.

No fim, a graça da Sinesthesys está em tentar traduzir o intraduzível.

Ao invés de procurar a palavra certa, Alison e Maurício colocaram a resposta no copo! by @mix_o_logic

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a month ago

O @Pininha.Drinques,nova empreitada de Gabriel Szklo e Gabriela Pássaro, se destaca pela seleção incrível de Bloody Mary’s e Martinis, além de twists interessantíssimos de clássicos e uma seleção absurda de cachaças e runs.

A ideia é explorar até onde esses clássicos podem ir, mudando destilados, salinidade, temperos e texturas.

O Gabriel, além de sócio do Pininha, estudou História e é daqueles que realmente gostam de pesquisar de onde os drinks vieram. A coleção de livros de coquetelaria ajuda a explicar um pouco essa obsessão, tem manual antigo, livro de referência, receita esquecida e muita coisa que acaba aparecendo nas conversas e nos drinks.

Nos Martinis, os que mais me chamaram atenção foram o GARUM MARTINI e o PARKEROO (ingredientes e perfis de sabor nas fotos do post.

O DAIQUIRI DE JEREZ, com Jerez fino, rum, limão siciliano e açúcar, é uma ótima prova de como um clássico pode mudar bastante sem perder a lógica original.

E aí chegam os Bloody Marys.
O MARIA ARRETADA leva cachaça prata, tomate, endro, raiz-forte e pimenta-preta. O BLOODY JOSEPH vai para um lado mais defumado, com uísque, tomate, coentro e jalapeño. Já o BLOODY ELIAS, com soju, tomate, romã, hortelã, zaatar, sumac e harissa, mostra bem como a casa consegue levar a ideia de Bloody Mary para lugares bem diferentes sem perder o fio da receita.

Na área gastronômica, comandada pela Gabriela, provei a mini berinjela recheada com castanha de caju, uma tábua de charcutaria selecionada e uma combinação ótima de ’nduja enrolada na bresaola com ovas de capellini e endívia.

Outro lado interessante do Pininha acontece fora do balcão. Parte da produção da casa também é feita para o Formosa Hi-Fi, o que ajuda a entender a escala e o trabalho de bastidor que existe por trás de um bar tão pequeno.

No fim, acho que o que mais gostei no Pininha é justamente essa mistura de repertório e informalidade.
Tem pesquisa, tem muita técnica, tem livro antigo, tem história de coquetel pra contar, mas nada disso deixa a experiência pesada.
E talvez seja exatamente assim que um bar com tanto conhecimento devesse funcionar. by @mix_o_logic

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a month ago

BOSTON COCKTAIL SÉRIES - FINAL STOP: EQUAL MEASURE

Last but not least, my Boston Cocktail Tour comes to a close at @equalmeasurebar.

Located just down the hall from the legendary Eastern Standard in Fenway, Equal Measure is an intimate cocktail bar led by Jackson Cannon (@cannonjacks . Its seasonal, culinary-inspired drinks explore unconventional ingredients while maintaining the balance and satisfaction of a great classic.

One of the bar’s most memorable details is a commissioned painting by Jill DeGroff depicting Stanley Tucci shaking a Negroni.
The Negroni is perhaps the most famous equal-parts cocktail, hence the bar’s name, but tradition says it should be stirred. In his viral 2020 video, Tucci ignored both conventions: he used twice as much gin as Campari and vermouth, shook everything with ice, and served it up in a coupe.
At Equal Measure, the painting becomes a brilliant inside joke, and the perfect statement for a bar that knows the rules well enough to play with them.

Six drinks stood out (check the ingredients on the post).

✦ SPILL THE TEA
Rich, aromatic, and almost dessert-like.

✦ DOWN THE RABBIT HOLE Bright, vegetal, and subtly savory.

✦ CALIFORNIA REDWOOD Woody, aromatic, and refreshing.

✦ SECONDO A floral, bittersweet tribute to Stanley Tucci’s character in Big Night.

✦ SUGAR DADDY A welcome Brazilian connection.

✦ OLD FASHIONED A proof that even the most creative bars are still measured by how well they handle the fundamentals.

The food deserves just as much attention, and we certainly didn’t hold back.
The table quickly filled with mini lobster rolls, mozzarella sticks topped with smoked trout roe, fresh oysters, and shrimp. More than simple bar snacks, the dishes were thoughtful, generous, and perfectly suited to the cocktails, turning our visit into a complete dinner rather than just one final round.

Equal Measure’s combination of creativity, balance, and genuine warmth earned it a place among Esquire’s Best Bars in America.

Thanks to @cannonjacks, @frn.d.n, @reba_nots, @leduc_faith, and @amelia.soler for the incredible hospitality. I truly felt at home at @equalmeasurebar!

Boston, until the next drink. 🍸 taken in Equal Measure by @mix_o_logic

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2 months ago

O Picco entra numa nova fase, com a fermentação no centro de tudo.

Não preciso nem dizer que estou entre a imensa legião de fãs do @lula.mascella e do seu bar @o.picco.

O Picco já vem há alguns anos sendo um dos bares mais legais de São Paulo, e o Lula Mascella tem um histórico forte de pesquisa e técnica, com reconhecimento em várias premiações. Mas o legal é que isso nunca deixa o bar com cara de laboratório.

E as pizzas do Picco merecem um capítulo à parte: são parte importante da identidade da casa e ajudam a entender por que a fermentação entrou de forma tão natural também nos drinks.

Criada pelo Lula e pelo Jorge Edson (@prazerjorged ), a nova carta leva pros drinks um pouco desse repertório e explora lactofermentados, koji, shrubs e outros processos pra chegar em acidez, textura, salinidade e umami de um jeito bem diferente. (eu, como um expert/nerd dos shrubs, sei que tecnicamente eles não são feitos puramente a partir de fermentação, mas segue o jogo… rsrs).

E isso tudo aparece bastante nos drinks. Tem coquetel mais seco, mais salino, mais untuoso, mais tostado… mas sem parecer que a técnica está ali só para chamar atenção.

Alguns dos que provei:
(Ingredientes nas fotos do post)

777
Frutado, amendoado e especiado.

TINY SHOYU KOJI OLD FASHIONED
Chocolate, levemente salino e bem profundo.

SANTO FIGO SBAGLIATO
Amargo, frutado e herbal.

CAJU COM SAL
Salino, seco e levemente frutado.

SICILISIN IN
Fresco, cítrico e tostado.

CAFÉ NA MANTEIGA
Cafezudo, untuoso e mentolado.

Tem muita técnica, pesquisa e um monte de coisa acontecendo no copo, mas nada disso vem antes do principal: os drinks são muito agradáveis de beber!
E talvez seja isso que eu mais tenha gostado nessa nova carta.

A seguir, frase de feito pra finalizar…
A fermentação não vira discurso. Vira sabor 😉 by @mix_o_logic

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2 months ago

BOSTON COCKTAIL SERIES — STOP 04: TEMPLE RECORDS

🎶🍸 For someone like me who loves both vinyl and cocktails, @templerecordsbar was an essential stop!

Created by chef and partner Jamie Bissonnette (@jamiebiss), Temple Records is inspired by the hi-fi listening lounges of Japan and Korea. The vinyl comes largely from Jamie’s collection and plays through an analog sound system he built himself.

The bar also serves as the DJ booth: music is not background - it leads the experience.

Even the menu was designed to protect the sound: shaken cocktails were deliberately excluded to avoid unnecessary noise. The program focuses on stirred and built drinks, sake, and shōchū.

The food connects Temple Records to the award-winning Japanese restaurant hidden one floor below. Led by sushi chef Kenta Katagai, @SushiatTempleRecords was named Best Sushi by Boston Common and provides the bar with Japanese bites, including nigiri, sashimi, and maki.

Btw, every cocktail is named after an iconic song, like, for example:

✦ TAKE FIVE Inspired by the Dave Brubeck Quartet’s jazz classic: Amontillado sherry, saffron, dry and sweet vermouth, and yuzu bitters, served with a Maraschino cherry.

✦ DELIRIOUS A sparkling nod to Prince, with Ketel One vodka, Tsuru-Ume lemon, Umepon plum sake, soda, and a fragrant shiso and Sauvignon Blanc foam.

✦ CHAN CHAN The standout for me, named after the Cuban classic made famous by Buena Vista Social Club. An elegant rum Old Fashioned twist with Ron Zacapa 23, crème de banane, and coconut-washed Peychaud’s bitters.

✦ OFF MINOR Named after the Thelonious Monk composition: 135 Degrees gin, Midori, house-made basil cordial, yuzu juice, and absinthe. Herbal, citrusy, and subtly savory.

This union of vinyl, cocktails, and food helps explain why Bon Appétit named Temple Records one of the best bars in Boston.

A thank you to @jamiebiss, @robert_fine, the @templerecordsbar team for the warm welcome, and @monacreative for the invitation!

Which record would you choose to soundtrack one of these cocktails?

Like, save, and follow @mix_o_logic for the last stop on my Boston Cocktail Tour. 🎶🍸 by @mix_o_logic

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2 months ago

BOSTON COCKTAIL TOUR — STOP 03: THE WIG SHOP

Hidden in plain sight on Temple Place, @thewigshopboston preserves the window displays, mannequin heads, and neon sign of Wig World Boston, a shop that occupied the space for more than 50 years.

Step inside, however, and the old storefront gives way to pure retro glamour: blue velvet sofas, golden curtains, dim lighting, and the feeling of entering a wonderfully extravagant cocktail party.

Led by Director of Spirits Oscar Simoza (aka @mustache.flex) - a 2025 James Beard Award semifinalist for Outstanding Professional in Cocktail Service - the cocktail program combines serious technique with a playful sense of nostalgia.

The incredibly creative menu turns childhood nostalgia into cocktails, with playful references to iconic toys and cartoons from the 1980s. Names such as He-Man and Battle Cat immediately bring back familiar memories, while the ingredients, techniques, and presentations reinterpret them in completely unexpected ways.

Some creations really stood out; check them out in the pictures.

✦ HE-MAN GO! A savory and brightly tropical combination of Covalle tomato water gin, Beefeater gin, mango, lime oil, tortilla chip vermouth, and pico de gallo.

✦ BATTLE CAT “By the Power of Grayskull!” Ferrand 1840 Cognac, spiced pear liqueur, demerara, citrus, and orange soda.

✦ ORANGU-TANG Santa Teresa rum with guaraná, Amargo de Chile, demerara, figgy bitters, and lemon oil—fruity, bittersweet, and gently spicy.

✦ BOP IT! One of the menu’s most unexpected combinations: Tanqueray gin, Campari, green grapes, goat cheese, and honey.

✦ POGO-A-GO-GO A vibrant mix of Ten To One rum, Apologue saffron liqueur, mango, coconut, black salt, cardamom, amchur, and coriander.

The Wig Shop proves that a cocktail bar can be glamorous without taking itself too seriously - and playful without compromising technique. That balance helped earn it a position on North America’s 50 Best Bars 2026 list.

A huge thank you to Oscar, @luh_vley, @sabsoteur and the entire @thewigshopboston team for the warm welcome and generous hospitality!

#TheWigShop #BostonCocktails #BostonBars #CocktailCulture #DowntownBoston taken in The Wig Shop by @mix_o_logic

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2 months ago

@oprovadorbar faz jus ao nome antes mesmo do primeiro pedido.

Escondido dentro do ateliê de @wonalexandre, em Moema, o novo bar de @ricardo_miyazaki (do @thepunchsp ) segue a lógica de um verdadeiro speakeasy: escondido, intimista e com pouquíssimos lugares. A entrada discreta e o ambiente quase secreto já colocam a experiência em outro ritmo.

E tem um detalhe que muda completamente a dinâmica do balcão: não existe menu fixo.

A conversa começa pelo que você gosta de beber e, a partir daí, os coquetéis vão sendo construídos, ou sugeridos, de acordo com o seu paladar (o @bar_bisou de Paris faz algo parecido, mas com um toque a mais de criatividade e improviso).

Quem conduz a experiência é @ryu.komorita, vencedor do World Class Brasil 2024 e um bartender com um domínio técnico impressionante. Dá pra perceber isso nos pequenos detalhes: equilíbrio, temperatura, diluição perfeita e uma precisão que tudo parece simples (apesar de não ser).

Os coquetéis, embora pareçam ser criados na hora, fazem parte de um “pré-menu” cuidadosamente planejado e em sua maioria são releituras de clássicos existentes.

Destaco aqui algumas das criações:

GREAT BALL OF FIRE Tequila • limão siciliano • Jerez fino • mel • gochujang • pimenta Sichuan

ABACAXIN Shochu • Shandy’s Whip • Frangelico • suco de abacaxi • limão siciliano

SAVOURY OLD FASHIONED Singleton • Angostura • missô • mel

GIUSEPPE SBAGLIATO Vermute tinto • Campari • Cynar 70 • limão siciliano • Prosecco • ginger ale

RICKEY & TEA Singleton • limão siciliano • chá branco com lichia • carbonatado

O Provador acaba sendo menos sobre “escolher um drink” e mais sobre confiar no bartender e ver onde a conversa vai chegar.
E talvez seja justamente aí que esteja a graça.

Destaque também pro atendimento e hospitalidade de @matheus.menezes99 e hikariners).

Deixo aqui uma pergunta… você prefere escolher seu drink em uma carta ou deixar o bartender decidir por você?

📍 O Provador - Rua Normandia 76 - Moema, São Paulo taken in Alexandre Won by @mix_o_logic

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2 months ago

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2 months ago

BOSTON COCKTAIL TOUR — STOP 02: DARLING

My second stop took me across the river to Central Square, Cambridge, and @darlingcambridge.

Set inside the former home of the beloved Mary Chung’s, Darling is a Chinese-inspired cocktail bar with a dark, cinematic atmosphere.

Founded by hospitality veterans Brian Callahan @briancallahan9 and Zimu Chen @zeromu_c (originally from Nanjing, China) it combines Brian’s experimental approach to cocktails with Zimu’s cultural perspective and warm hospitality.

The name comes from the phrase “kill your darlings”: never become too attached to an idea. The cocktail menu can change daily, continually evolving through new ingredients and techniques. The food follows the same spirit, with reimagined dim sum balancing Chinese references, precision, and playful American nostalgia.

Five drinks stood out:

✦ HOPE I PACKED A PARACHUTE A silky clarified milk punch with Teeling Irish whiskey, shochu, matcha, red bean amazake, and taro foam.

✦ A PERFECT CIRCLE Floral and vivid, combining Suyo pisco, lemongrass, sakura vermouth, red grape, maqaw, and white pepper.

✦ MEASURE TO MEASURE A green, savory Gimlet-style drink with Nikka Coffey gin, arugula, yuzu kosho, Nanbu Bijin Junmai Daiginjo sake, and lime.

✦ FIVE AMARO JULEP A bitter and bracing mix of Cynar, Averna, Cardamaro, China-China, and Branca Menta, brightened with raspberry and lemon.

✦ FUNG WAH A smoky, savory take on the Adonis with Oloroso and PX sherries, sweet vermouth, Lapsang Souchong tea, and Empirical Olive.

At Darling, Chinese inspiration and a wider East Asian vocabulary run through the entire experience. Food, cocktails, design, and hospitality, without ever feeling obvious or predictable. It is easy to see why Boston Magazine named Darling its 2026 Best New Bar.
A huge thank you to Brian, Zimu, @monacreative and the entire @darlingcambridge team for the warm welcome.

Which one would you order first?
Like, save, and follow @mix_o_logic for more cocktail discoveries. 🍸
#DarlingCambridge #BostonCocktails #BostonBars #CambridgeMA #CocktailCulture by @mix_o_logic

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2 months ago

BOSTON COCKTAIL SERIES — STOP 01: HECATE

During my visit to Boston, I set aside a few nights to experience some of the bars shaping the city’s cocktail scene. The first stop was @hecatebar.

Hidden beneath Back Bay, Hecate feels less like entering a bar and more like crossing into another realm. Candlelight, dark stone, gold details, and a leather-bound menu resembling a book of spells create an intimate world inspired by Greek mythology and mysticism.

One of the most fascinating details is the menu itself: when illuminated with a special black-light flashlight, hidden texts and secret messages are revealed across its pages, adding yet another layer to the experience.

Behind all the theatricality is a cocktail program built on serious technique, storytelling, and unexpected ingredients. Four creations stood out during my visit:

✦ QUINTESSENCE
An effervescent and botanical combination of Citadelle Rouge gin, Chartreuse, pear, rhubarb, safflower, annatto seed, and sappanwood.

✦ DRAGON GATE
A bold, savory composition built around Erguotou baijiu, pandan, ginger, sesame, coconut, astragalus, wasabi, and lime.

✦ TIDES OF BUJAN
Rich and textural, combining Żubrówka vodka, duck fat, roasted bellflower, Branca Menta, wormwood, lemon, and whole egg.

✦ SNAKE OIL
Smoky, woody, and aromatic, with Harridan vodka, gin and eucalyptus, buckwheat, cedar smoke, and tobacco bitters.

Every cocktail feels like a ritual of its own… layered, imaginative, and designed to tell a story. It is easy to understand why Hecate was ranked one of the best american bars in 2026.

A huge thank you to @lou_charbonneau , @vikki.2k and the entire @hecatebar team for the warm welcome and generous hospitality, and to Katie, aka @garnish_girl, for helping me discover Boston’s remarkable cocktail scene.

Like, save, and follow @mix_o_logic for the next stop on my Boston Cocktail Tour. 🍸

#HecateBar #BostonCocktails #BostonBars #CocktailCulture #BackBay taken in Hecate Bar by @mix_o_logic

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3 months ago

Um gelo esférico em forma de bola de futebol ⚽️, desenvolvido para o Asia pela @Tuaq.ice é a atração do nosso drink da Copa. 🇧🇷🧊

Servido somente nos jogos do Brasil, neste sábado 13 e na sexta 19 o Golden Goal é refrescante, aromático, levemente cítrico e herbal.

Anote a receita by @mix_o_logic !

* 45 ml @beg_gin
* 15 ml Licor 43
* 15 ml Licor japonês de yuzu
* 15 ml limão siciliano
* 2 gotas solução salina 10%
* batido na coqueteleira

Servido em copo baixo com:
* gelo ⚽️ @Tuaq.ice
* 1 folha grande de shissô entre o gelo e a borda do copo by @mix_o_logic

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4 months ago