Prototype

Quality & resilience scores are experimental and still being calibrated — they'll move as we dial in the math.

Math is hard. I'm a bartender. Relax.

Daily LibationsGraded Cocktail Intelligence

Proof in Service

Operator Case Studies

Field-ready before/after outcomes from real formulas and service constraints.

4

Published Cases

3

Modes Covered

12

Sensitivity Checks

100%

Model-Linked Builds

Feb 3, 2026shaken

Daiquiri - Acid and Sugar Control at Scale

Case study: controlling the sour/sweet axis in a high-volume Daiquiri program without losing brightness or structure.

Before

Large-batch Daiquiris swing tart/hollow when citrus lots move.

After

Measured acid + sugar control keeps shaken targets centered under dilution.

Service Impact

Stable sour profile across shifts and event-scale batching.

Gauge Snapshot

  • ABV (pre-dilution): ~22.9% (green for shaken)
  • Brix: ~12.2 (green)
  • Acidity: ~12.9 g/L (green)
shakencase-studydaiquiriacid
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Jan 26, 2026stirred

Manhattan - Dilution Reality Check

Case study: why Manhattan batching fails when people under-dilute, and how the dilution model keeps bottled service honest.

Before

Under-diluted bottled Manhattan pours read hot and disconnected.

After

Model-aligned pre-dilution keeps structure integrated at serving temperature.

Service Impact

Cleaner spirit-forward finish with fewer guest returns.

Gauge Snapshot

  • ABV (pre-dilution): ~35.3% (green for stirred)
  • Brix: ~5.3 (green)
  • Acidity: near zero (expected for stirred)
stirredcase-studydilutionmanhattan
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Jan 18, 2026frozen

Frozen Margarita - Tommy's Style

Case study: why this preset freezes cleanly, how Brix and ABV shifts change texture, and how to tune machine settings.

Before

Edge-biased frozen specs drift soft or hard with minor machine and citrus shifts.

After

Center-band ABV/Brix/freeze targets produce stable slush across service windows.

Service Impact

Faster dial-in and fewer texture misses during peak pulls.

Gauge Snapshot

  • ABV: ~6.3% (green)
  • Brix: ~14.0 (green)
  • Freeze Point: ~26°F (green band 24-28°F)
frozencase-studyfreeze-pointbatching
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Jan 10, 2026frozen

Your Slush Machine Is a Science Experiment

Freeze point depression, ABV, and Brix. The thermodynamics behind why some batches freeze perfectly and others turn into flavored ice blocks.

Before

Teams adjust by feel and get alternating hard-set barrels and wet pours.

After

Freeze-point operating bands lock formula + machine settings into a repeatable slush zone.

Service Impact

More consistent draw quality and less production waste.

frozenfreeze-pointbrixscience
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