Measure structure
ABV uses alcohol volume divided by finished volume. Sugar is reported as grams, and TA as citric-equivalent grams per 100 ml. Unknown inputs stay unknown.
Pour Proof
The Honest Pour system
Not saved
Build a drink
Build it.
Prove it.
Tell it what you poured and what ice you used. It works out what is actually in the glass: how strong the drink is, how sweet, how tart, and how much water the ice melted into it. That last one is usually a quarter of the drink and almost nobody counts it. It comes from a bartending book called The Honest Pour.
Nothing here is saved until you say so, so you cannot break it. Try it: change the lemon below from 0.75 to 1 and watch the tartness move. Or hit Drinks for nearly 900 builds, including how the old bar manuals made them in 1862, 1882 and 1906.
IngredientPour / unit
Water is an ingredient
Your ice. Your method.
Save a measured trial for this exact recipe, ice and equipment. Repeat it when your setup changes.
Record a dilution trial
Use the current recipe exactly. Weigh the drink without ice in a tared vessel, chill it, then strain and weigh it in another tared vessel. Record liquid only; exclude ice and garnish. Recover the drink fully—spills and liquid left on the ice reduce the measured gain.
Mass gain is treated as added water at approximately 1 g/ml. This is a practical estimate, not a laboratory measurement.
Enter both weights to preview the water gain.
Method reference: Kara Newman reporting Dave Arnold’s weighing method.Saved dilution trials
Save the Drink
Came out right? Lock it in. If it did not: Work the fix order from the book - cold, then dilution, then balance, then strength. Preview one small change for the next build, taste it, then keep it or drop it.
Tasting notebook
Your entire backbar
Find your
next pour.
—
Search spirits, mixers, bitters, purées and house prep. Published flavor notes keep their source. Your notes stay yours.
Your preparations
House batches
Keep the recipe, finished yield and measurements for each batch. Choose a batch explicitly when building a drink.
Record a new house batch
Add anything to your bar
A new bottle, a house infusion, a one-off purée. Name it here and it becomes a selectable ingredient on this device.
The working archive
Every spec.
One system.
132
entries indexed
Cocktails, prep formulas and advanced techniques from your notebooks. Search by ingredient, method or source.
Nothing matches that search.
The book in app form
The honest
part is water.
Pour Proof turns the book’s central argument into a working instrument. Ingredient measurements and an explicit water assumption drive the calculations. Taste still decides the result.
Model the cold work
Record a trial for your exact recipe, ice and equipment. Pour Proof recalls that water estimate and the time you used. Other setups retain clearly labeled assumptions.
Teach the correction
Use Save This Drink to preview a small next-build adjustment, taste it and record the result. No universal ratio can guarantee flavor or safe consumption.
Private workspace
Your work.
Every device.
Connecting…
Checking your Pour Proof account.
Cloud backup
Drafts, tastings, house batches, ingredient notes, dilution trials and glass setups sync to your signed-in account.
Portable backup
Download a complete backup file or restore one you saved earlier.
Book access codes
Create a single-use code for a book buyer. Only the code is shown; Pour Proof stores its fingerprint.