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)Irish cream17%
Coffee liqueur (Tia Maria)20%
Amaretto24%
Milk
Final ABV
12.5% vol
Aperitivo strength — dangerously drinkable.
Sweetness
17.3g/100ml
That is dessert in a glass.
Volume
218.8ml
incl. 44 ml meltwater · 2.2 standard drinks
Remy's verdict
- • Very sweet: more citrus or less syrup, or it turns sticky.
- • Only spirits in the glass? STIR, do not shake — silk, not foam.
Model: shaking ≈ +25% meltwater, stirring ≈ +20%, building ≈ +12%. Final ABV = pure alcohol ÷ total volume.