Cocktail & Bar
ABV (%) = Σ(Volume_i × ABV_i) / Total Volume × 100 With dilution: ABV_diluted = ABV_neat × (1 − Dilution%) Classic Negroni (stirred): Gin 30ml × 40% = 1200 Campari 30ml × 25% = 750 Vermouth 30ml × 18% = 540 Total = 2490 / 90ml = 27.7% neat After 20% dilution ≈ 22.2% ABV
ABV% = (Sum of each ingredient's volume × its ABV%) ÷ Total drink volume × 100. For example, a Negroni with 30ml gin (40%), 30ml Campari (25%), and 30ml vermouth (18%) has an ABV of (30×40 + 30×25 + 30×18) ÷ 90 = 27.7%.
Yes. Stirring with ice typically dilutes a cocktail by 15–25%, shaking by 20–30%. A stirred Negroni served over ice will be closer to 22% ABV than the theoretical 27.7%. Our calculator accounts for dilution when you specify the serve method.
Italian law (Legislative Decree 231/2017 and EU Regulation 1169/2011) does not currently mandate ABV labelling for individual cocktails served in bars. However, many venues disclose it voluntarily, especially for batch cocktails and ready-to-drink formats sold retail.
A standard Aperol Spritz (90ml Prosecco at 11%, 60ml Aperol at 11%, 30ml soda) has an approximate ABV of 8–9%. It is one of Italy's most popular low-ABV aperitivo cocktails.
Alcohol contributes 7 kcal per gram. A higher-ABV cocktail will generally have more calories from alcohol. A Negroni at ~27% ABV in 90ml contains roughly 200kcal, while an Aperol Spritz at ~9% in 180ml contains about 150kcal.
Knowing ABV helps bar staff implement responsible service, identify when a guest has consumed too much, and comply with Italian regulations on serving alcohol to minors (under 18) or visibly intoxicated persons. It is also key for batch cocktail preparation and consistent quality control.