Mix
with intent.
A working library of recipes, ratios, and slow-build techniques — built for bartenders who want their math to disappear.
A workshop for cocktail makers.
Brix turns the math behind a great drink — ratios, dilutions, batch yields, fat washes, milk-clarified punches — into something you can do from a phone behind the bar.
Recipes you can trust
Save your specs once. Search them by name or style. Keep classics on hand even when the WiFi drops.
A Mano ratio framework
Sour, stirred, highball, milk punch — start from a known-good template and tune the balance live.
Calculators for the slow stuff
Batch scaling, pre-dilution, fat wash schedules, milk punch yields, foam ratios — every number worked out.
Built for the bar, not the desk
Mobile first. Decimal-friendly inputs. Add to home screen and use it like an app.
For home bartenders, working pros, and the people running the program.
Home bartenders
- Recipes from Instagram, TikTok, and bar menus piling up in your camera roll with nowhere to live.
- A growing personal library — your own builds, classics worth keeping, and the ones you actually want to remake.
- Scaling a cocktail up for friends without redoing the math by hand.
Bartenders
- Specs scattered across notes, photos, and the bottom of a notebook.
- Math redone every shift because the bottle ran out and the substitute is at a different proof.
- New recipes that work in a shaker but fall apart in a batch.
Bar programs
- A program that needs to translate from R&D to a printable menu without losing detail.
- Specs that drift between bartenders or get lost when staff turns over.
- Pre-batch yields that have to land within ±10 ml or service goes off the rails.
Try one of these.
A rotating handful of public recipes from the Brix admin library.
Canadian cousin to the Old Fashioned. Robert Vermeire, 1922 — Fernet provides the bitter spine.
Giuseppe González, Clover Club Brooklyn, 2009. Yes — 1.5 oz of Angostura bitters as the base.
Phil Ward, Mayahuel NYC, c.2010. Mezcal-based Last Word variant.
Trader Vic, 1940s. 'Hell, after two of these, you won't even see the stuff.'
Dick Bradsell, London, 1984 — classic-status modern. Crème de mûre drizzled creates the bleed.
Paul Harrington, late 1990s. Pink, floral, lightly bitter — gin Cosmopolitan with Campari.
Make your first recipe in under a minute.
Free while we're in early access. Auto-confirms — no email click, no waiting.
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