WhiskMath

Cocktail Dilution Calculator

Find the final ABV and total volume of any stirred or shaken cocktail after ice dilution.

%
oz
oz

Non-alcoholic mixers, juice, syrup — use 0 for a spirit-only drink.

Volume unit
Technique
Final ABV
21.9%
from 40% spirit
Total volume
3.7 oz
+0.7 oz from ice
  • Stirring adds about 22% of the drink's volume as water from melting ice.
  • Shaken drinks dilute and chill more than stirred ones — that's why citrus drinks are shaken and spirit-forward drinks are stirred.
  • Chill until the outside of the glass or shaker frosts, then strain right away so dilution doesn't run on.
  • Dilution figures are typical averages; harder ice, longer mixing, and warmer rooms all push dilution higher.
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How to use this calculator

  1. Enter the spirit details

    Type the spirit's ABV as a percentage and the volume you're pouring, in ounces or milliliters.

  2. Add the mixer volume

    Enter the volume of any non-alcoholic mixer, juice, or syrup. Use 0 for a spirit-only drink.

  3. Choose stirred or shaken

    Pick the technique. Stirred drinks pick up about 22% dilution; shaken drinks pick up about 28%.

  4. Read the final ABV and volume

    The calculator shows the finished drink's ABV and total volume, including the water from melting ice.

Typical dilution by technique

TechniqueTypical dilutionBest for
Stirred~22% by volumeSpirit-forward drinks (Martini, Manhattan)
Shaken~28% by volumeCitrus, juice, egg, or cream drinks

Dilution is a percentage of the drink's volume before ice is added.

Tips & best practices

  • Treat dilution as an ingredient — a great cocktail is mixed to a target strength, not just chilled.
  • Stir spirit-only drinks and shake anything with citrus, juice, egg, or cream.
  • Mix until the glass or shaker frosts over, then strain immediately so dilution stops where you want it.
  • Bigger, colder, harder ice melts more slowly and gives you more control over the final dilution.
  • Build the drink, then taste — if it's too strong, a touch more mixing or mixer brings it into balance.
  • Keep your mixing glass and serving glass chilled so the drink doesn't warm and over-dilute on the way out.

Frequently asked questions

How much does ice dilute a cocktail?
It depends on the technique. A stirred cocktail typically picks up around 22% of its pre-dilution volume as water, while a shaken cocktail picks up around 28% because shaking exposes more ice surface and adds agitation.
Why does shaking dilute more than stirring?
Shaking tumbles the ice violently against the liquid and itself, creating far more contact and breaking off small chips. That extra surface area melts more ice in the same amount of time than the gentle motion of stirring.
Why is dilution actually a good thing?
Dilution is part of the recipe, not a flaw. The added water softens the alcohol's bite, opens up aromas, and brings a drink to its intended strength and texture. A cocktail served without any dilution tastes harsh and unbalanced.
How is the final ABV calculated?
The calculator multiplies the spirit's ABV by its volume to find the pure alcohol, then divides that by the finished drink's total volume — spirit plus mixer plus dilution water. The mixer is treated as non-alcoholic.
Should I measure in ounces or milliliters?
Either works — just be consistent. The math is unit-agnostic, so if you enter the spirit volume in ounces, enter the mixer in ounces too, and the result will be in ounces.
Which drinks should be stirred and which should be shaken?
The bartending convention is to stir drinks made only of spirits, like a Martini or Manhattan, to keep them silky and clear. Drinks with citrus, juice, egg, or cream are shaken to mix and aerate them, which also adds more dilution.
Are these dilution percentages exact?
They're well-established averages, not fixed constants. Real dilution shifts with ice temperature and hardness, how long you mix, and the room temperature. Use the result as a reliable starting point and adjust to taste.
Can I use this to make a lower-ABV drink?
Yes. You can see how adding more mixer or choosing a shaken technique lowers the final ABV, which is useful for designing a lighter, more sessionable cocktail.

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Sources: Dave Arnold, Liquid Intelligence — cocktail dilution research; Standard bartending references on stirred and shaken dilution.

Results are estimates for informational use. For food safety, always confirm meat doneness with a thermometer against current USDA guidance. WhiskMath does not provide medical or dietary advice.