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)Absinthe60%
Champagne (or good Crémant)12%
Final ABV
16.1% vol
Classic cocktail strength.
Sweetness
1.3g/100ml
Bone dry.
Volume
134.4ml
incl. 14 ml meltwater · 1.7 standard drinks
Remy's verdict
Model: shaking ≈ +25% meltwater, stirring ≈ +20%, building ≈ +12%. Final ABV = pure alcohol ÷ total volume.