Which statement best describes dilution in drink preparation?

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Dilution in drink preparation is the process of reducing the strength of the concentrate (flavor, aroma, and alcohol) by adding water from ice melt or from mixers. It helps flavors integrate and softens sharp edges. You control it by the amount of ice (how much water the ice provides as it melts), by how long you shake or stir (longer contact means more melt), and by the volume of mixers used. This is why a drink can be balanced—enough dilution to mellow sweetness and alcohol, but not so much that it tastes watered down. The idea that dilution strengthens concentrate is incorrect, since dilution lowers strength. Saying it has no effect on balance is also false, because dilution directly changes flavor intensity and mouthfeel. And dilution isn’t limited to carbonated beverages; it happens with any drink whenever water enters the mix or ice melts.