🍸 Cocktail ABV Calculator
Estimate finished cocktail strength by combining spirit proof, liqueurs, mixers, and ice dilution into one clean result.
| Spirit | Proof | ABV | Use |
|---|---|---|---|
| Vodka | 80 | 40% | Neutral |
| Gin | 84 | 42% | Herbal |
| Rum | 80 | 40% | Bright |
| Tequila | 80 | 40% | Agave |
| Whiskey | 86 | 43% | Oak |
| Bourbon | 90 | 45% | Sweet oak |
| Brandy | 80 | 40% | Fruit |
| Mezcal | 80 | 40% | Smoke |
| Liqueur | Proof | ABV | Note |
|---|---|---|---|
| Dry vermouth | 30 | 15% | Dry lift |
| Sweet vermouth | 34 | 17% | Rounder |
| Triple sec | 60 | 30% | Citrus |
| Aperol | 22 | 11% | Bitter |
| Aperitif | 24 | 12% | Light |
| Amaro | 56 | 28% | Herbal |
| Cointreau | 80 | 40% | Bold |
| No liqueur | 0 | 0% | None |
| Drink | Target ABV | Proof | Notes |
|---|---|---|---|
| Dry Martini | 24-30% | 48-60 | Very strong |
| Negroni | 21-25% | 42-50 | Rich and bold |
| Margarita | 18-23% | 36-46 | Balanced |
| Spritz | 8-12% | 16-24 | Light and long |
| Daiquiri | 17-21% | 34-42 | Crisp sour |
| Old Fashioned | 27-32% | 54-64 | Spirit forward |
| Highball | 10-14% | 20-28 | Refreshment |
| Batched bowl | 15-20% | 30-40 | Group pour |
A cocktail is a mixed drink, usually alcoholic. It is most commonly made of one or several spirits mixed with other things as juices, flavored syrups, tonic water, shrubs and bitters. Cocktails vary by regions through the whole world.
Classic recipes include Manhattan, martini, gimlet, negroni, Tom Collins, Aperol spritz, cosmopolitan, gin and tonic and French 75 The list of classics extends from Americano to White Russian and everything in between.
Cocktails: What They Are and How to Make Them
The Tom Collins is a classic cocktail from gin, fresh lemon juice, simple syrup and soda water, which gives a refreshing drink. Classic daiquiri are elegant, balanced drinks with exactly the right dose of sour tang, so it requires precise prepraation. The whiskey sour is a cocktail apt for experiments.
Basic spirits beat liqueurs and other modifiers in their simplicity. Between cocktail bases are lime, lemon and sugar, but gin now rules the top of the list, just ahead of vodka, which stays popular thanks to new recipes that commonly choose this most flexible spirit. Cocktail culture of South America covers 12 lands with their spirits as Pisco, Cachaça and Singani, together with modern signature mixes.
The most used ratio for cocktails is 2:1:1, two ounces of alcohol, one ounce of lime or lemon and one ounce of sugar. After shaking you add one ounce of water, and if you serve over ice, the whole amount reaches around six ounces. Martini has three ounces of booze, and many cocktails in coupes or over big ice cubes have from one and half to three ounces according to the drink.
Standard serving of liquor is one and half ounces, so cocktails with more than that count as more than one normal drink.
Fresh summer tomatoes can be the lead in sweet and salty bourbon cocktail. There is bourbon with lime and ginger, made from one ounce of bourbon, half ounce of lime juice, ginger beer as needed and a mint sprig for garnish. The Jalisco Painkiller use reposado tequila, unsweetened pineapple juice, coconut cream, fresh lime juice, crushed ice and nutmeg with pineapple leaves for garnish.
Blackberries with Jack Daniel’s and soda create sweet fast cocktail for after-work moments or guests.
Many cocktails mix with juices or soda, which expands the whole volume. Cocktail menu is no longer just a list of drinks, it is an experience that mixologists, bartenders and drink bosses carefully prepare. Cocktail rye bread is another food use of the word, where bakers search square molds for baking loaves that cut into ideal little squares of around two and half inches.