Calculate how stirring or shaking with ice dilutes your cocktail and reduces final ABV. Essential for bartenders and home mixologists who want consistent, balanced drinks.
Fastest chill, highest dilution (15–20%). Use for drinks with citrus, cream, egg. Creates aeration and small ice chips. Never shake carbonated drinks.
Gentle dilution (10–15%). Use for spirit-forward drinks: Martini, Manhattan, Negroni. Preserves clarity and silky texture. 30–40 stirs is typical.
Minimal dilution (5–8%). Served directly in glass over ice. G&T, Whisky & Soda, Old Fashioned. Ice slowly dilutes as you drink.
Highest dilution (20–30%). Frozen drinks — Daiquiri, Margarita. More water introduced from crushed ice + faster melt.
| Cocktail | Spirit | Method | Pre-dilution ABV | Post-dilution ABV (est.) |
|---|---|---|---|---|
| Martini (3:1) | 90ml gin 40% + 30ml vermouth 18% | Stirred | ~32% | ~27% |
| Negroni (1:1:1) | 30ml gin + 30ml Campari + 30ml vermouth | Stirred | ~24% | ~20% |
| Manhattan (2:1) | 60ml rye 46% + 30ml vermouth 18% | Stirred | ~33% | ~28% |
| Daiquiri | 60ml rum 40% + 22ml lime + 15ml syrup | Shaken | ~25% | ~20% |
| Old Fashioned | 60ml bourbon 43% | Built/Stirred | ~43% | ~36–38% |
| Margarita | 60ml tequila 40% + 30ml triple sec + 30ml lime | Shaken | ~22% | ~18% |