Bar science
The Mix Lab
Build your drink row by row: the lab knows every bottle's alcohol and sugar and computes live what ends up in the glass after meltwater.
Bar School (the theory)Amaretto24%
Bourbon45%
Fresh lemon juice
Simple syrup 1:1
Final ABV
15.8% vol
Classic cocktail strength.
Sweetness
13.4g/100ml
That is dessert in a glass.
Volume
125.0ml
incl. 25 ml meltwater · 1.6 standard drinks
Remy's verdict
- • Very sweet: more citrus or less syrup, or it turns sticky.
Model: shaking ≈ +25% meltwater, stirring ≈ +20%, building ≈ +12%. Final ABV = pure alcohol ÷ total volume.