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 (1 tsp)44%
Sugar cube
Cognac40%
Champagne12%
Final ABV
16.1% vol
Classic cocktail strength.
Sweetness
4.0g/100ml
Dry — for purists.
Volume
150.1ml
incl. 16 ml meltwater · 1.9 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.