Calculator
The suite
Turn citrus peels into juice that lasts — weigh the peels, get the acids and water. Stretches each fruit up to 8× with a brighter citrus punch.
1 · Pick your citrus
2 · Weigh the peels
3 · Your recipe
4 · Make it
Shelf life: bottle it, keep refrigerated, use within a week.
Yield: Kevin Kos reports up to 8× the juice of plain squeezing, with a longer
shelf life and more prominent citrus flavor in the drink.
Credit: ratios and calculator adapted from Kevin Kos,
who combined Nickle Morris's peel-oil technique with Dave Arnold's acid work (Liquid Intelligence).
Grapefruit ratio (with MSG) from his grapefruit super juice recipe.
Give a low-acid juice the bite of lime — measure the juice, stir in the acids until dissolved. Built for cocktails that call for lime.
1 · Pick your blend
2 · Measure the juice
3 · Your recipe
4 · Make it
Tip: taste as you go — you can always add more acid, never take it out.
Use it anywhere a cocktail calls for lime juice: the juice keeps its own fruit
character with lime's bite. Refrigerate and use within a few days.
Credit: Orange → lime-like by Dave Arnold (Liquid Intelligence).
Lime-like and lemon-like ratios from Jack Schramm (Existing Conditions), via Tyler
Zielinski (VinePair). Apple malic-forward by Cocktails by the Boot; apple 1% + 1%
by Josefine Thoren (Stockholms Bränneri).
How strong is the finished drink? Add every ingredient with its volume and alcohol percentage.
1 · Ingredients
Typical ABVs — vodka / gin / rum 40 · bourbon 45 · Cointreau 40 · Campari 24 · Aperol 11 · vermouth 16 · wine 12 · juice & syrup 0.
2 · How's it mixed?
3 · Result
How it works: weighted average of each ingredient's alcohol, then dilution
from shaking or stirring added as water. Dilution figures are the commonly cited
estimates (shaken 33%, stirred 25%) — tap the % to adjust, since real dilution
varies with ice, time, and technique. Contraction when mixing is ignored, as usual
for drink math.
Standard drink = 14 g of pure alcohol (US).
Scale one serving up to a crowd, with dilution built in — no shaking forty drinks one by one.
1 · Servings & dilution
2 · One serving
3 · The batch
4 · Make it
Dilution: 33% ≈ shaken, 25% ≈ stirred (adjustable — real dilution varies with
ice, time, and technique). The water stands in for the ice melt you'd get making
each drink fresh.
Citrus tip: fresh juice fades in a batch — use the Super Juice or Acid-Adjusted
Juice tabs for the sour component.
Sweeteners with texture — silky gomme or foam-building super syrup.
Rich syrup with gum arabic for a silkier, rounder mouthfeel — the 19th-century upgrade to simple syrup.
1 · Pick your ratio
2 · Weigh the sugar
3 · Your recipe
4 · Make it
Keep it: refrigerate in a clean bottle — rich syrups keep for months. A spoonful
of neutral spirit helps it keep even longer.
Use it 1:1 anywhere a recipe calls for simple syrup, for extra silk — especially
in spirit-forward stirred drinks.
Kevin Kos's egg-white replacer — a rich syrup with methylcellulose that foams like egg white in sours.
1 · How much do you want?
2 · Your recipe
3 · Make it
Credit: recipe by Kevin Kos, adapted from Mike Capoferri's (Thunderbolt Cocktail
Bar) Sour Syrup — Kos added gum arabic and xanthan gum for texture and stability.
Methylcellulose: use pure food-grade methylcellulose (Methocel F50 / HPMC).
CMC (carboxymethylcellulose) is not a suitable substitute.
Use it in sours anywhere you'd use syrup + egg white — shake hard for the foam.
Refrigerate; the gum arabic needs its 12 hours, so start the day before.
Clarify any citrus cocktail into a silky, crystal-clear milk punch — the curds strip tannins and haze, not flavor.
1 · Your cocktail
2 · Milk
3 · Yield estimate
4 · Your recipe
5 · Make it
Ratio: 25% (1 part milk : 4 parts cocktail) is the widely cited standard — adjust to taste.
Needs acid: the cocktail must contain citrus (or added citric acid) to curdle the milk. Use whole milk, cold.
Credit: method popularized by Dave Arnold (Liquid Intelligence). Yield loss is a rough planning figure — the curds keep what they keep.
Infuse a spirit with bacon, butter, coconut oil — any fat — then freeze the fat solid and strain it out. All flavor, no grease.
1 · Your spirit
2 · Fat
3 · Yield estimate
4 · Your recipe
5 · Make it
Ratio: ~4% (about 1 oz fat per 750 ml bottle) is the common starting point — adjust to taste.
Tip: render or gently melt the fat first; warm (not hot) fat infuses fastest. Freeze at least 4 hours so the cap lifts off clean.
Have a spirit or cocktail that's too strong? Find exactly how much water brings it to your target ABV.
1 · What you've got
2 · Target
3 · Your recipe
How it works: pure alcohol stays constant — water added = (alcohol ÷ target ABV) − current volume. Contraction ignored, as usual for drink math.
Fruit + sugar + vinegar — the colonial-era cordial that makes sodas and cocktails sing.
1 · Weigh the fruit
2 · Ratios
3 · Your recipe
4 · Make it
Ratio: 1 : 1 : ¾ (fruit : sugar : vinegar) is a balanced starting point — bolder shrubs push vinegar to 100%.
Vinegar: unfiltered apple cider vinegar is the classic; white wine or champagne vinegar for delicate fruit.
Sugar pulls the oils out of citrus peels — punch's original flavor engine, and the perfect use for peels left over from juicing.
1 · Weigh the peels
2 · Sugar
3 · Your recipe
4 · Make it
Ratio: 2:1 sugar to peels by weight is the common standard — peel with a vegetable peeler, avoiding bitter pith.
Tip: vacuum-seal the mix to pull oils even faster, or muddle and rest 4–24 hours.
The invisible seasonings — a few drops of saline round out a sour; 10% acid solutions dose precisely.
1 · Pick your solution
2 · How much?
3 · Your recipe
4 · Make it
Drops ↔ ml
≈ 20 drops per ml — for precise dosing instead of eyeballing "4–6 drops".
Why: salt suppresses bitterness and lifts sweetness — you won't taste "salty" at 4–6 drops. Acid solutions let you sour without more juice.
What does that cocktail actually cost you? Price every bottle once, then cost any drink.
1 · Bottles & pours
2 · Cost per cocktail
Tip: enter homemade ingredients (syrups, juices) with what the batch cost you — e.g. a $4 bag of sugar making 2 L of syrup.
Will that batched bottle survive the freezer, or come out a slushy brick? Check the freezing point first.
1 · Your drink
2 · Your freezer
3 · Result
Approximate: freezing point estimated from ethanol-water data — sugar and other solutes lower it a touch more.
Rule of thumb: around 35% ABV and up stays liquid in a standard −18°C (0°F) freezer; below ~15% it freezes solid.
How much foamer for the round? Dose egg white, aquafaba, or super foam across any number of sours.
1 · Pick your foamer
2 · Servings & dose
3 · Your recipe
Tip: dry-shake (no ice) first to build the foam, then shake with ice to chill. Doses are starting points — adjust to taste.
Building a liqueur? See where the ABV and sweetness land before you commit the sugar.
1 · Base spirit
2 · Sweeten & stretch
3 · Result
Approximate: sugar adds ~0.62 ml per gram; contraction ignored. Brix is estimated from total weight.
Method: macerate flavorings in the spirit 3–7 days, strain, dissolve in the sugar, rest a week to marry.
Flavor any spirit fast — freeze-dried fruit powder gives big fruit flavor with no mess and no weeks of waiting.
1 · Your spirit
2 · Powder ratio
3 · Your recipe
4 · Make it
Credit: ratio from Kevin Kos
(9 g freeze-dried raspberries per 250 ml vodka). Whole freeze-dried fruit? Crush or blend it to powder first.
Note: built for spirits — fruit powders don't mix well with water, so this isn't a syrup builder.
Scale Kevin Kos's homemade bitters to any batch — weigh the botanicals, pick your method, bottle.
1 · Pick a recipe
Your base recipe
2 · Batch size
3 · Your recipe
4 · Make it
Timestamped saves of any calculator's result — handy when a super juice takes hours and you need the water amount later. Tap Save on any tab to add one here.
Import from your recipes app
Paste a shared recipe (text or HTML) from your recipes app — accepted from both recipes.t4v3rn.com and recipes.tr33net.com — or paste its backup JSON. It lands here as a saved recipe.
Saves live in this browser's localStorage — they travel with the device, not the file. Export the book to back it up.