Cocktail Calculator
Pick a technique to start
Every technique balances the same spec differently — dilution, ABV, sugar, and acid each live in their own ideal range. Choose how the drink is made and the calculator dials in the targets for that method.
New here? Start with StirredStirred
Most usedSpirit-forward and silky — Manhattans, Martinis, Negronis.
15–27% dilutionOpen
Shaken
Bright and citrus-driven — Daiquiris, sours, Margaritas.
19–33% dilutionOpen
Built
Made in the glass over ice — highballs, Palomas, G&Ts.
0–5% dilutionOpen
Frozen
Blended and scoopable — frozen Daiquiris and Coladas.
Freeze Point 24–28°FOpen
Draft
Kegged and carbonated for high-volume service.
0–6% service dilutionOpen
Each technique runs your spec against its dilution model and the ideal ranges for that method, simulated against real bar conditions. Batching, service calibration, and the recipe toolkit are one tap away inside every technique.