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Cocktail Dilution Calculator

Enter your drink volume, ABV and mixing method to estimate dilution.

Result

19.8 ml
109.8 ml
28.69%

How it is calculated

The tool adds a fixed share of meltwater based on how the drink is made. The share of the starting volume is 22% for stirred, 28% for shaken and 15% for built drinks served over ice, and any other method value counts as stirred. Then water = volume × share, final volume = volume + water and final ABV = ABV × volume ÷ final volume. Volume is in millilitres of all liquids before ice, and ABV is the alcohol percentage of that mix. Water and volume are shown with one decimal and ABV as a percentage. Volume must be above zero and ABV cannot be negative. These shares are typical averages; real dilution varies with ice quality, glass temperature and how long you mix.

Worked example

A 90 ml mix of spirit and vermouth at 35% ABV, stirred. Water added: 90 × 0.22 = 19.8 ml. Final volume: 90 + 19.8 = 109.8 ml. Final ABV: 35 × 90 ÷ 109.8 = 3150 ÷ 109.8, giving 28.69%. Shaking the same drink would add 25.2 ml and end near 27.34%.

Try this example →

Common mistakes

  • Entering the volume of a finished drink that already contains meltwater. The volume field is the liquids before ice, so the dilution would be counted twice.
  • Entering the ABV of one ingredient rather than the whole mix. With several ingredients, work out the combined ABV first, for example by adding the pure alcohol in each and dividing by the total volume.
  • Choosing shaken for a drink that is actually built over ice. A built drink gets much less water at the start; use the built option for it.
  • Expecting the tool to know the ice. A large, cold cube melts slower than small wet ice, so treat the percentages as an average and adjust mixing time by taste.
  • Forgetting that mixers with no alcohol, such as juice or syrup, are part of the volume. They lower the starting ABV, so include them in both fields.

About this calculator

The cocktail dilution calculator estimates how much water enters a drink from melting ice during stirring, shaking or building, and applies it to find the diluted ABV using ABV_diluted = ABV_original × V_original / (V_original + V_water). Stirring typically adds around 20–25% dilution by volume, while shaking — which fractures the ice faster and incorporates more meltwater along with air — adds closer to 25–30%. The calculator uses 22% for a stirred drink, 28% for a shaken one and 15% for a built drink (poured straight over ice); if no method is chosen it assumes stirred.

Dilution isn't a flaw to avoid; it's a deliberate part of a cocktail's balance, softening the burn of high-proof spirits and rounding out sharp flavors, which is why a stirred Martini and a shaken Daiquiri are built with this difference in mind. Bartenders developing recipes and home mixology enthusiasts use this calculator to predict the final ABV and adjust pour size or mixing time to hit a target dilution rather than guessing by feel.

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Comments (1)

  • Editorial team

    The tool takes a fixed share of water for each method, but ice decides the real number. Large, dense cubes melt slowly and small wet ice melts fast, so the same stir can land noticeably apart. Use the final ABV as a target and judge by taste and by how cold the mixing glass gets. What method and ice do you use for your stirred drinks?

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