Will your batched cocktail stay pourable in the freezer?
Build your batch, set your freezer, and get a physics-backed verdict — silk, syrup, slush, or solid — plus the right dilution, bottle scaling, and per-pour strength. Free, no signup.
Mix your cocktail at bottle scale — gin and vermouth for a martini, say. No ice, no shaking.
2
Add a splash of water
The dilution that stirring or shaking would have added. Your drink tastes finished, straight from the bottle.
3
Freeze & pour for weeks
It lives in the freezer door and pours ice-cold, silky-thick, on demand — if it's strong enough not to freeze.
That last “if” is what this calculator checks — before you sacrifice a bottle of gin to find out.
➕
Build your batch
Add ingredients to see the freezer verdict.
–
ABV
–
Freezes at
–
Water frozen
Add ingredients to your batch to get started.
Show the math
🧊
Your freezer
Temperature:
💡
🥃
Your batch
🍷Contains vermouth / fortified wine — it oxidises even in the cold. Best within 2–4 weeks; the fridge or freezer keeps it freshest.
A cocktail stirred over ice picks up ~24% water; shaken, ~28%. Batched drinks skip the ice — add that water up front so each pour tastes finished, not hot.
Custom:%
Ratios are preserved, so the freezer verdict doesn't change — only the batch size. Amounts snap to kitchen-measurable quantities.
Target:oz
or per guest:drinks ×oz
Pour size:oz
Add ingredients to see pours per batch.
A US standard drink is 14 g of pure alcohol. Freezer batches pour strong — measure your pours, eat something, and enjoy responsibly. This is math, not legal or medical advice.
📖
Starter batches
The science: alcohol is antifreeze
Every gram of dissolved sugar and alcohol lowers the temperature at which water in your drink can freeze. Gelato makers quantify this as PAC (Potere Anti-Congelante — anti-freezing power): sucrose scores 100, and ethanol scores 740 — nearly 7× stronger. FreezerPour weighs every ingredient in your batch, totals the sugar and alcohol against the water, and computes the freezing point:
If that freezing point is below your freezer temperature, the batch stays liquid — ice-cold, slightly viscous, and ready to pour. If it's above, water starts crystallising: a little ice means a syrupy pour, more means slush, and a juice-heavy batch turns into a block. That's why a 33% ABV martini lives happily in the freezer door while a 16% daiquiri batch freezes solid.
Same engine as our slushie calculator SlushiCalc — but with the goal inverted. Making slushies instead? That's the site you want.
Freezer batching FAQ
Will a negroni freeze in the freezer?
Partially, on a cold shelf. An equal-parts negroni is only ~27% ABV with a freezing point near −14 °C, so on a −18 °C shelf roughly a quarter of its water turns to ice. Keep it on the door shelf (~−15 °C) or in the fridge, skip any added water, and it pours thick and cold.
What ABV survives a home freezer?
Aim for roughly 28–35% ABV in the finished batch — spirit-forward drinks like martinis and manhattans sit there naturally. Below ~20% the freezing point is too high and the batch slushes or freezes solid at −18 °C; sours and juice-heavy drinks belong in the fridge.
How much water should I add to a batched cocktail?
A stirred cocktail picks up roughly 20–25% water from ice; a shaken one 25–30%. Batched drinks skip the ice, so add that water up front. The trade-off: every splash raises the freezing point, so freezer batches often use less dilution than the stirred equivalent — the calculator shows ABV and freezing point before and after.
Why did my batched cocktail freeze solid?
Not enough alcohol. Alcohol is the antifreeze in a cocktail — a 16% ABV daiquiri batch freezes around −7 °C, so most of its water turns to ice at −18 °C. Either raise the ABV well above 28%, or store juice-forward batches in the fridge and shake them to order.
How long does a batched cocktail keep?
Spirit-only batches keep for months in the freezer. But vermouth and other fortified wines oxidise even when cold — drink vermouth-heavy batches within 2–4 weeks, and store an opened vermouth bottle in the fridge, never the cupboard.
What temperature is a home freezer?
The standard setting is −18 °C (0 °F); most run between −15 and −23 °C. The door shelves — where batch bottles usually live — are the warmest spot, typically around −15 °C (5 °F). That's why FreezerPour has a separate door-shelf preset.
Should I add the water before or after freezing?
Before. Once the batch is at −18 °C it's viscous and mixes poorly, and tap water added later would briefly freeze on contact. Batch, dilute, then freeze.
Is this the same as SlushiCalc?
Same validated freezing-point engine, opposite goal. SlushiCalc helps a mix freeze into slush at machine temperature; FreezerPour keeps a batch liquid below freezer temperature.
Add ingredient
Tip: nutrition labels list sugar per serving — divide by the serving size in mL and ×100.