When ABV is not stated, what approach is reasonable to estimate the drink's alcohol strength?

• A. Guess based on glass size.
• B. Identify base spirits and their ratios, approximate ABV with standard percentages and dilution; use a calculator if available.
• C. Assume 40% ABV for all ingredients.
• D. Ignore dilution.

Answer: (B)

When ABV isn’t stated, estimating strength comes down to treating the drink as a weighted mix of ingredients, each contributing alcohol in proportion to how much of it is in the drink and how strong that ingredient typically is.

Start by identifying what each component is and its approximate strength. Base spirits usually run around 40% ABV, though some can be a bit higher or lower. Liqueurs and fortified wines vary more widely, and mixers contribute little to no alcohol. Once you have the volumes and typical ABVs, calculate the amount of pure alcohol from each ingredient (volume × ABV as a decimal). Add those amounts together to get the total pure alcohol, then divide by the total drink volume to get the overall ABV. If you have a calculator, that makes the math quick and precise; if not, you can estimate by using common percentages and the relative volumes.

This approach accounts for dilution from mixers and ice, which lowers the overall ABV compared to the base spirits alone. It’s more reliable than guessing from glass size, and far more accurate than assuming every ingredient is 40% ABV or ignoring dilution.