MIXY · About MIXY

Batuhan Cansın

Mixologist · Bar Trainer · Bar Consultant

I'm Batuhan Cansın. A journey that began with curiosity about the world of cocktails has, over the years, been shaped by experience, creativity and a constant desire to learn. For me, mixology isn't just combining ingredients into a good drink; it's discovering aromas, bringing flavours together, giving meaning to details and creating unforgettable experiences for people.

Throughout my career I have worked at venues of different concepts and standards, including Rixos Premium Tekirova, Rixos Sungate, Rixos Land of Legends, Rixos Premium Belek and Black and Gold Cocktail Lounge. From bartender to bar captain, from mixologist to bar supervisor and bar manager, I came to know both the operational side behind the scenes and the creative face the guest sees. Over time I understood that what sets a great bar apart is not only its drinks, but the team behind it, its working discipline, the right system and its own character.

Today my approach to mixology centres on creativity, technical knowledge and sharing experience. I love developing new recipes, reinterpreting classics from fresh angles, working on flavour balance and finding details that make every serve stand out. While following innovations in cocktails and mocktails, what matters most to me is adding my own interpretation rather than copying trends as they are.

My interest in bar training and consulting comes from exactly this. I believe in the value of sharing what I know, passing on experience in a way that helps others grow, and creating something better together. I care that a bartender doesn't just memorise recipes but knows their ingredients, understands balance, refines technique and grasps the logic behind the work — because real growth begins with understanding why you do something as much as what you do.

For businesses, I believe great cocktails alone are not enough. A well-built drinks menu, standardised recipes, well-planned operations, a team that keeps improving and a strong service culture are complementary parts of a successful bar experience. In training and consulting, I bring these parts together to help venues find their identity, raise their service quality and offer guests better experiences.

Since May 2024 I have worked with Sip-İt as Brand Ambassador and Flavour Specialist, focusing on brand promotion, new cocktail recipes and innovation in the drinks world. Serving as a Mocktail and Cocktail Technical Jury Member at Gastro Antalya 2024 holds a special place in my journey. I continue to develop through training at MSA, Oz Global Bartending Academy, Akimba Flair and Black and Gold BarSchool.

I have never seen myself as someone satisfied with what they already know. Every new recipe, venue, team and experience has something to teach. That's why I invest in my own growth and value growing together with the industry by sharing what I've learned.

The most beautiful part of this profession for me is turning an imagined flavour into reality and sharing that process with others. Whether I'm working on a new cocktail concept, helping a bar team grow or shaping a venue's drinks menu, my goal is always the same: to put my signature on the work, create value and leave behind not just a good product, but an experience worth remembering.

Because for me, mixology is more than a profession; it's a passion I keep discovering, learning, developing and getting excited about every single day.

“A good cocktail offers a flavour; a good bar creates an experience. True mastery is turning that experience into a sustainable standard.”

About MIXY

MIXY is a personal editorial project: a bilingual encyclopedia of international cocktail culture for bartenders and enthusiasts.

Recipes follow the International Bartenders Association (IBA) official specifications where marked. Editorial variations are labelled as such and never merged into a 'definitive' recipe.

History is treated with care. Where an origin story is popular but unverified, we say so. Where the origin is unknown, we don't invent one.

Tasting scores are editorial impressions, not measurements or user ratings. Photography on this site is AI-generated illustration, not documentation of specific bars or brands.