I recently constructed a database of cocktail recipes, including both classics and my own, so I could analyze them for ethanol content, sugar, acidity, and dilution. Each drink category--built, stirred, shaken, blended, and carbonated--has clear, well-defined relationships between the characteristics, regardless of the flavors in a particular recipe. This might seem obvious, but the implications are not. I discovered that given a set of ingredients and a style of drink, I can write a decent recipe without tasting along the way at all. I have tested this process dozens of times, and I am shocked at how close I can get to the desired result strictly through applying the math. Bitterness is a bit of a wild card--very hard to quantify. Thank God something is.