Alcohol density chart – the most comprehensive list available

You may also like...

35 Responses

  1. Shane Fisher says:

    Wondering if these densities are in miligrams?

    • Hi Shane,

      the are not in milligrams, but instead relative numbers. Water is “1” and the rest are sorted relative to that.

      I hope that makes sense 🙂


    • Jim the chemist says:

      Grams/ml, no doubt. The density of water is 1.0

      • Chris the Chemical Engineer says:

        Its the specific gravity of the substance which is the ratio of the density of a liquid with respect to water and is dimension -less. For example 1.13 could be in kg/L or g/ml or any other mass/volume

  2. Bilbo says:

    Couple of additions:
    Absinthe – 0.89
    Everclear (95%) – 0.80
    Everclear (75%) – 0.84

  3. Jeremy says:

    I know that water is set at a 1, but I am wondering if tonic water would change the density at all. I have an idea for an interesting drink but I need to be able to float three layers, with tonic water being the center layer.

    • Hi Jeremy,

      as for whether tonic water has a higher or lower (or the same) density value, I can’t tell you. What I can tell you though, is that carbonated fluids are highly unstable when it comes to layering:
      Tip: How to layer carbonated fluids

      Without having tried it, I’d say you’re in for some serious experimenting. But why don’t you just try it out? 🙂

  4. Joshua Neill says:

    Hi Michael,
    As a Hospitality and Catering Student here in Britain, part of my course is to make cocktails and research them, and honestly this is the most useful tool for me as it helps me how to layer my drinks.


  5. Rachel says:

    Do you know how different the densities need to be to layer? Could I, for example, make a drink that is a layer of white creme de cacao topped with a layer of green creme de menthe or is 1.14 and 1.12 too similar to be even momentarily stable?

    • The bigger the difference, the easier the layering will happen. I’m not sure whether you’ll be able to layer them, due to the next-to-not-existing difference in density, but please try and then come back and tell us the result in the comments 🙂

      • Rachel says:

        Ok, thanks. Maybe I’ll try using peppermint schnapps instead of creme de menthe and coloring it green with food color before layering. That has a much lower density than creme de cacao and would probably layer better and make a final product with a similar taste overall.

  6. Toms Zulkis says:

    List is very nice, but these are just rough estimates. Depending on the brewery density can differ for type by about 0.03

  7. idea for cocktail says:

    Hi , thx for the density but , the 11th drink is cherry liqueur and the 35th is cherry liquor , with different density , so what that mean ? Thx

    • Conrad says:

      I am 95% sure that by cherry liqueur, Michael is referring to a sweet, lower alcohol liqueur like Cherry Heering. Cherry liquor is likely a spirit/brandy(like Kirschwasser Eau de Vie or cherry brandy) which is relatively low sweetness, higher alcohol (and thus lower density). Michael has both cherry liquor and cherry brandy in this list with similar densities so this supports my belief.

  8. Jane Donatelli says:

    What is the difference between liquer and liquor? You have cherry liquer and cherry liquor at 2 different densities. Also, are all brands the same density or do they vary by brand?

  9. 2cathome says:

    What about kaluha

  10. Robo says:

    Hi guys,
    I have one question: which 40% vol. vodka has density 0,916? (normal temperature)
    I say: no one. Normal density of all classic 40% vol. vodka is 0,940 – 0,944 g/ml. (me personally measured)

  11. Dawsman says:

    Anyone able to help me with the density of Jäggermeister ?

    • Joseph says:

      Should be a good bit lighter than Bailey’s. even Cointruea. As Jagearmastet layered better than Cointruea above Bailey’s in one of my experiment.

  12. David Meylor says:

    does any one know the density of coffee? It would be good to know for making a proper Irish Coffee. There should be three distinct layers. Alcohol on bottom, coffee mid range and cream floating on top.

    • Rachel Sandler says:

      It should be very close to water. If you already know the order the ingredients go in, though, the exact densities don’t matter.

  13. Kelvin says:

    Is there any chance you know the density for general teqeuilas?

    • Hi Kelvin, I don’t think that answer exists since every (most, at least) tequilas are made from different recipes.

      The density of an alcoholic beverage is basically derived from 1) The amount of sugar left in the beverage (less sugar = more alcohol = lighter weight) and 2) whatever other extras are added to the liquid (taste givers, aetheric oils, water etc).

      So: There’s no end-all-be-all, “global density” for tequila 🙂

  14. kemi says:

    Do you know the density of Golden Sierra tequilla?

  15. art_jensen says:

    1. The table appears to assume all liquids are at the same (initial) temperature. If some ingredients were stored in the refrig and others in a cabinet, wouldn’t that make a difference?
    2. Does anyone have information on the relative density of the more common Bitters?

    • BioMixologist says:

      As a general rule, the colder something gets the more dense it gets. However, I think the temperature difference would need to be fairly large to make an impact, at least based on the densities of water at different temperatures (varying from about 1.0 refrigerated to about .997 at room temperature). Granted, pure ethanol varies a bit more, going from 0.80 to 0.78 and milk goes from about 1.034 to 1.027. In the end, you’d just need to assume any cold liquids are slightly more dense than they would be at room temperature.

  16. jeranne says:

    Great list. I could even be better if the name of the liquid was colored, or better, there would be a colored box behind each liquid, so that you could visualisize the result of the layering directly.

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: