Cocktail syrup calculator
Sugar & water by weight, with proper solution density
| Ingredient | Weight |
|---|---|
| Sugar | — g |
| Water | — g |
| Total mass | — g |
| Brix | — % |
| Density (20 °C) | — g/mL |
How the math works
Ratios are expressed by weight, not volume — sugar's bulk density
depends on grind and packing, so volumetric measurement is unreliable.
With ratio w : s, the mass fraction of sugar (Brix) is
B = s / (w + s). So 1:1 → 50% Brix, 1:2 → 66.67% Brix.
A sucrose solution's density at 20 °C is a known function of Brix — not a linear mix of the components, because dissolving sugar contracts the volume slightly. This page interpolates the standard NIST/ICUMSA sucrose density table (Bates 1942) at 5% intervals.
From your target volume V and the looked-up
density ρ(B): total mass M = V · ρ(B), then
sugar = M · B and water = M · (1 − B).
Note: weigh at room temp before heating. Hot syrup has lower density, so a hot 500 mL pour is less than 500 mL once cooled. Measure final volume cold if it matters.