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)Bourbon45%
Simple syrup
Champagne (or good Crémant)12%
Final ABV
21.3% vol
Classic cocktail strength.
Sweetness
4.6g/100ml
Dry — for purists.
Volume
128.8ml
incl. 14 ml meltwater · 2.2 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.