Build Spec Library from IBA and Death & Co
1 weekDocument canonical ratios for 20 stirred and shaken classics with spirit brand, ice type, and dilution target per drink.
Field context
This workflow is part of 3 niche fields
Complete guide for classic cocktail mastery — step-by-step workflow, tools, checklist, and expert tips to get started.
Document canonical ratios for 20 stirred and shaken classics with spirit brand, ice type, and dilution target per drink.
Stir spirit-forward drinks 30–45 seconds with cracked ice to 22–25% dilution; taste and adjust time per recipe.
Hard shake citrus drinks 12–15 seconds; dry shake egg drinks first, then with ice for emulsion.
Have partner pour spec vs adjusted versions; refine ratios ±¼ oz until balance score hits target on balance calculator.
Score spirit-sweet-acid-bitter ratios against golden ratio targets when refining classic recipe specs.
Calculate and target 20–25% dilution for stirred drinks and 15–22% for shaken sours.
Convert between proof and ABV when scaling specs across different spirit bottling strengths.
Verify final served ABV after ice dilution matches intended strength for each classic spec.
Target dilution and technique by cocktail family.
| Family | Method | Dilution | Temp °F |
|---|---|---|---|
| Stirred spirit-forward | Stir 30–45 s | 22–25% | 28–32 |
| Sour (citrus) | Hard shake 12–15 s | 15–22% | 30–34 |
| Fizz / Collins | Shake + top soda | 12–18% | 32–36 |
| Built highball | Build over ice | 10–15% | 32–38 |
Large cubes for Old Fashioned, cracked for Martini — wrong ice throws dilution off spec.
Sample from mixing glass before strain — only way to calibrate stir time.
Use pasteurized egg white in commercial service — raw egg carries salmonella risk.