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Cocktails in bars & cocktail menus
A "cocktail bar" should offer great tasting, well-balanced cocktails made using quality ingredients and fresh juices but as the style of bars vary enormously...
16 hours ago
The UK uses "units of alcohol" -- basically the %ABV multiplied by the volume, which gives you the alcohol content:
A 25ml shot of a 40% abv spirit is 25 x 40 / 1000 = 1 unit.
To get the units of alcohol in a drink, sum the units of alcohol for each ingredient //
1.8 - 2.0 is at the light end for a cocktail ; 2.6 - 3.0 getting hefty ; 3.6 - 3.9 caution required, and the upper end for anything on Difford's Guide (that I have seen).
A 25ml shot of a 40% abv spirit is 25 x 40 / 1000 = 1 unit.
To get the units of alcohol in a drink, sum the units of alcohol for each ingredient //
1.8 - 2.0 is at the light end for a cocktail ; 2.6 - 3.0 getting hefty ; 3.6 - 3.9 caution required, and the upper end for anything on Difford's Guide (that I have seen).
Off memory, I noted that Double Chicken Please in Manhattan posts the %ABV on their frontroom menu. Of couse, if drinks are of variable volume, something that communicates each drink's strength relative to a standard drink may help, but if patrons have a language for alcohol content understood more by beer and wine, it's interesting to think about what language is used.