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)Aged rum40%
Fresh lime juice
Simple syrup
Angostura (2 dashes)44%
Champagne (or good Crémant)12%
Final ABV
14.2% vol
Aperitivo strength — dangerously drinkable.
Sweetness
6.7g/100ml
Nicely balanced.
Volume
183.8ml
incl. 37 ml meltwater · 2.1 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.