My career began in 2007 at the Helder in Tours (France). Le Helder was much more than a bar or a brasserie. It was a magical place, full of warmth and humanity, where I experienced some of the most memorable moments of my career. It was there that I made my first cocktails, while earning my University Diploma in Bartending.
After several years of experience behind the bar, I began contributing research and information to Cocktail Mag in 2012, covering cocktails, their history, and bar culture for a growing audience of enthusiasts and professionals. Over time, researching the cocktails I wrote about led me to question many commonly accepted recipes and historical narratives. I discovered that a significant number were inaccurate, distorted over time, or unsupported by reliable historical sources.
Since 2023, I conduct my work as a cocktail history expert under the professional title MixoHistorian®. My research has followed a simple principle: preserving the authenticity of every recipe, because behind every cocktail lies a story worth respecting. My main mantra was born: respect for the authenticity of the recipes, because each cocktail tells a story that must be respected.
