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)Angostura bitters (3 dashes)44%
Sugar cube
Champagne (or good Crémant)12%
Final ABV
11.1% vol
Aperitivo strength — dangerously drinkable.
Sweetness
4.4g/100ml
Dry — for purists.
Volume
131.0ml
incl. 14 ml meltwater · 1.1 standard drinks
Remy's verdict
- • Balance checks out — pour and enjoy. Proost!
Model: shaking ≈ +25% meltwater, stirring ≈ +20%, building ≈ +12%. Final ABV = pure alcohol ÷ total volume.