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Cocktail ABV calculator with ice dilution
Add up the alcohol in each ingredient (volume × ABV), divide by the total volume, then divide again by 1 plus the dilution share. 50 mL at 40%, 25 mL at 20% and 25 mL of juice give 25% before ice and 20% after 25% dilution.
BrewMyBeer Editorial Team · Sources checked 24 September 2026 · Calculated examples, not laboratory measurements. How we create content
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Strength before ice
Each ingredient contributes its volume multiplied by its label ABV. Juice, syrup and other non-alcoholic parts contribute volume but no alcohol, so they lower the strength of the mix.
Use one unit for every volume. The fields are in millilitres; one US fluid ounce is 29.57 mL. The estimate ignores the small contraction that happens when alcohol and water mix, so treat the last decimal place as approximate.
Dilution from stirring or shaking
Dilution here means water from melted ice as a percentage of the mix volume, the definition Dave Arnold uses on Cooking Issues. He notes that 25% is often quoted but argues there is no single ideal dilution, and that stirred drinks are on average warmer and less diluted than shaken ones.
His published master recipes show how wide the range is: about 50% for a Manhattan and 63% for a whiskey sour. To measure your own technique, weigh the mixed drink before ice and again after straining; the gain is the water added.
Before you use the result
- Use the ABV printed on each bottle, not a typical value for the category.
- Count every ingredient’s volume, including juice and syrup.
- For adults of legal drinking age. This tool describes a drink or batch, not its effect on a person.
A quick learning check
Why does a longer stir lower the ABV without changing the alcohol in the glass?
Try a craft decision game →Sources & further reading
These references explain the methods and limitations. The worked examples and learning questions on this page are BrewMyBeer calculations, not claims of hands-on testing.