Cocktail Dilution
Calculator
Results
- Dilution water (ml)
- 15
- Final volume (ml)
- 75
Cooking results
| Dilution water (ml) | 15 |
| Final volume (ml) | 75 |
formula-map diagram
- Dilution water (ml)
- 15
- Final volume (ml)
- 75
Formula breakdown
Formula
dilution water = base volume × dilution % ÷ 100= 15
Note
Simplified model: results are standard culinary ratios and stated per-kilogram rates. Real ovens, flours, ingredients and food-safety requirements vary, so use a thermometer and your own judgement.
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See all →Frequently asked questions
Why does a cocktail need dilution from ice at all?+
Straight spirits and liqueurs are usually too strong and syrupy on their own; melting ice adds water that both lowers the alcohol percentage and softens sharp flavors, typically adding 20-30% of the drink's final volume in a properly stirred or shaken cocktail.
Why does shaking dilute a drink more than stirring?+
Shaking introduces more agitation and ice fracturing, melting more ice faster than the gentler, slower motion of stirring, so shaken drinks typically end up with somewhat higher dilution (and more aeration) than stirred drinks made with the same ingredients and time.
How does dilution affect a drink's proof/ABV, not just its flavor?+
Added water directly lowers the alcohol-by-volume of the final drink, so a spirit-forward cocktail's true ABV in the glass is meaningfully lower than the base spirit's bottled proof once dilution is factored in, often by close to half.
Why would under-diluting a drink taste worse, not just stronger?+
Without enough dilution, higher-proof spirits taste sharp and the sugar-to-acid-to-alcohol balance designed into the recipe is thrown off, since most cocktail recipes are calibrated assuming a specific dilution percentage will be added by the ice.
How do I control dilution level when making a drink?+
Ice size and stirring/shaking time are the main controls: larger ice cubes melt slower for less dilution over the same time, while longer stirring or shaking times increase dilution regardless of ice size, so both variables should be considered together.