Tools
Dilution
Shake versus stir, ice, and a target water percent. All figures in millilitres.
In the tin
- Spec
- 0 ml
- Water to add
- 0 ml
- Water as % of spec
- 0%
- Finished volume
- 0 ml
Dilution figures are working estimates for training. Ice, time, tin size and a hard shake will move the number. Taste the drink. These pages are not a lab result, a label, or a certification.
Why the water number exists
Ice chills the drink and leaves water behind. That water is part of the spec. A stirred martini and a hard-shaken daiquiri do not pick up the same amount, and crushed ice is wetter than a single large cube.
The table behind this calculator is a starting point used on a working station, not a laboratory curve:
- Stirred drinks pick up less water because you turn the ice instead of beating it.
- Shaken drinks pick up more water and a little air.
- More ice surface (cracked, crushed) means a wetter drink in the same time.
- If the serve still sits on ice, hold some water back so the first sip is not already washed out.
When you batch into a bottle or a keg, you choose the water instead of waiting for ice to decide. Use custom percent for a house target, or take the auto figure and taste. There is a longer note in Water is an ingredient.
Next: check ABV in the glass with that water line, or scale the spec for Saturday.