Dilution
Shake or stir, ice, and a target water percent. Water is an ingredient — this puts a number on it.
Open dilutionFrom the Liquid Degree app
Tools
Dilution, ABV, batching and service maths — client-side, in millilitres — plus the technique notes that go with them.
Calculators
ABV & proof
The drink in the glass, not the bottle. Mix, melt and juice all count.
Open ABVBatching
Scale a spec for a keg, an event list, or Saturday night, with spare built in.
Open batchingService maths
How many 30 ml, 45 ml or 60 ml pours you actually get from the bottles on the well.
Jump to yieldService maths
A 700 ml bottle at a 30 ml pour is not “about 24 drinks” if you are counting stock. It is 23 full pours and 10 ml left over. Do the yield before you write the order.
Serves
- Total liquid
- 0 ml
- Full pours
- 0
- Left in the last bottle
- 0 ml
Technique notes
Shake, stir, ice, measure and strain — written the way you would say it on a station.
Measure
Measure the spec, then taste
Free pour after you can hit the spec. Until then, the jigger is how the drink stays the same at 9pm as it was at 5.
Shake
Shake or stir
If it is all spirits, stir it. If it has citrus, dairy or egg, shake it. Texture, water and temperature do the rest.
Strain
Strain like you mean it
Hawthorne, julep or fine mesh — pick the strainer for the ice you used and the texture you want in the glass.
Ice
Water is an ingredient
Ice is not only for cold. The water it leaves behind is part of the spec. Treat it like one.