Free test version. Not for commercial use. Feedback from bartenders is welcome.
The Mixologist Bible
Start with a spirit, liqueur or flavor. See what shares its aroma, what balances it, then build the drink and tune sugar, acid, ABV and pH on the same page.
Where the numbers come from
Aroma matching. Compound lists come from FlavorDB (Garg et al., Nucleic Acids Research 2018), which records which flavor molecules occur in each ingredient. Two ingredients score higher when they share rare molecules. Rarity is measured across all 934 FlavorDB ingredients. FlavorDB has no entries for liqueurs, amari or vermouths, so those are built from the botanicals their makers publish, combined from FlavorDB's botanical entries. Where a botanical is missing from FlavorDB (juniper, gentian, quinine, elderflower), the profile says so. FlavorDB lists presence, not concentration.
Contrast matching uses taste instead of aroma: sweet against sour or bitter, salt against sweet. A star marks a pairing bartenders already rely on.
Sugar, acid, pH and ABV. Each value carries a badge. Sourced means a published figure; Typical means a literature range, midpoint used; Estimate means a rough figure to replace with your own reading. Open "Edit numbers" on any ingredient in your build and type in what your refractometer, pH meter or label says. Fruit varies by season and fruit by fruit, so a measured value always beats a table.
How the drink is calculated. ABV, sugar and acid are volume-weighted averages after dilution. Acid is titratable acidity expressed as citric acid. pH is an estimate from each ingredient's pH and share of the drink, using the weak-acid dilution rule (accuracy about 0.3 pH units). Dilution defaults are 28% for shaken, 22% for stirred, 12% for built drinks, and you can change them. Style targets are ranges taken from classic specs run through this same calculator.
Sources.
FlavorDB, Cosylab, IIIT-Delhi. Licensed CC BY-NC-SA 3.0, which restricts commercial use. Check the license before using this commercially.
Dave Arnold, Liquid Intelligence (2014): lemon and lime about 6% acid, lime roughly 4% citric plus 2% malic, orange about 0.8% citric.
USDA FoodData Central sugars for lemon and lime, read via getfoodfacts.com.
Liqueur sugar per litre: Cocktail Tower table (Cointreau, Campari, Aperol, St-Germain, Kahlúa, maraschino, amaretto, Bénédictine, Chartreuse). Cynar, Carpano Antica, Punt e Mes, Cocchi Americano and a second Cointreau and Campari figure came from search-result summaries of Boston Apothecary and retailer specs that I could not open in full. Treat those as unconfirmed.
Foam ingredients: USDA FoodData Central fat, protein and sugar values for egg white, heavy cream, whole milk and nonfat dry milk, read via getfoodfacts.com. Aquafaba protein is a published range of roughly 0.2 to 2.8 g per 100 mL. Fee Foam and Foam Magic are proprietary and counted as neutral.
Infusion amounts and times: Punch (Jack Schramm), The Spice House, KegWorks and home-infusion guides, read via search-result summaries. These are starting ranges, not lab figures. Dave Arnold's Liquid Intelligence covers faster methods with equipment, which this tool does not.
Fruit pH, acid and Brix ranges for pineapple, passion fruit, cranberry, apple, strawberry and raspberry, and citrus acid from published fruit-juice analyses, read via search-result summaries.