Why are 86-proof spirits lighter than water per cup?

At 0.940 g/ml, 86-proof spirits are 6% lighter than water because ethanol (density 0.789 g/ml) makes up 43% of the volume. The remaining 57% is water. The blended density falls between pure ethanol and pure water proportionally. A cup of 86-proof spirits weighs about 222 g, roughly 15 g less than a cup of water.

Does the type of spirit (gin, rum, vodka, whiskey) affect the density at 86 proof?

Negligibly. At the same proof (43% alcohol by volume), all distilled spirits have effectively the same density of 0.940 g/ml. Whiskey's color and flavor come from wood extractives at concentrations too low (typically under 1 g per liter) to measurably change density. Sugar-added spirits like some rums may be slightly denser.

How much does alcohol evaporate when cooking with 86-proof spirits?

Alcohol evaporation depends on cooking time and method, not density. After flambe, about 75% of alcohol remains. After 15 minutes of simmering, about 40% remains. After 2 hours, about 5% remains. The starting weight per tablespoon (13.9 g at 0.940 g/ml) decreases as alcohol evaporates, leaving behind water and dissolved flavor compounds.

Boissons alcoolisées distillées (gin, rhum, vodka, whisky) à 43 % vol. : conversion mL vers grammes

Par Fidamen-Chefsolver Team | Révisé par Chefsolver Staff

86-proof distilled spirits (gin, rum, vodka, whiskey) are clear or amber liquids with a density of 0.940 g/ml, lighter than water because ethanol (0.789 g/ml) comprises 43% of the volume. One US cup weighs approximately 222 g and one tablespoon about 13.9 g. These spirits are used in flambe dishes, vanilla extract production, boozy desserts like rum cake and bourbon balls, pie crust (where vodka provides moisture without developing gluten), and cocktail-based reductions. Weighing spirits rather than measuring by volume ensures consistent alcohol content in recipes where evaporation during cooking affects the final flavor.

Quick convert

Ingrédient

Tasse US = 236,588 mL
1 c. à soupe = 14,787 mL
1 c. à café = 4,929 mL

Table de référence

Boissons alcoolisées distillées (gin, rhum, vodka, whisky) à 43 % vol. — de millilitres en grammes
mL	g
10	9
25	24
50	47
75	71
100	94

Comment fonctionne cette conversion

Les millilitres mesurent le volume et les grammes le poids. La densité de Boissons alcoolisées distillées (gin, rhum, vodka, whisky) à 43 % vol. étant de 0.94 g/mL, 10 mL pèsent 9 g — et non 10 g comme ce serait le cas pour l'eau. Ce convertisseur utilise la densité réelle de Boissons alcoolisées distillées (gin, rhum, vodka, whisky) à 43 % vol. pour un résultat précis.

Notes de mesure

Les valeurs sont arrondies au gramme le plus proche. Le poids réel peut varier légèrement selon le tassement, la température et la marque. Pour la pâtisserie de précision, une balance de cuisine est toujours plus fiable que les mesures volumétriques.

Questions fréquentes

Why are 86-proof spirits lighter than water per cup?: At 0.940 g/ml, 86-proof spirits are 6% lighter than water because ethanol (density 0.789 g/ml) makes up 43% of the volume. The remaining 57% is water. The blended density falls between pure ethanol and pure water proportionally. A cup of 86-proof spirits weighs about 222 g, roughly 15 g less than a cup of water.
Does the type of spirit (gin, rum, vodka, whiskey) affect the density at 86 proof?: Negligibly. At the same proof (43% alcohol by volume), all distilled spirits have effectively the same density of 0.940 g/ml. Whiskey's color and flavor come from wood extractives at concentrations too low (typically under 1 g per liter) to measurably change density. Sugar-added spirits like some rums may be slightly denser.
How much does alcohol evaporate when cooking with 86-proof spirits?: Alcohol evaporation depends on cooking time and method, not density. After flambe, about 75% of alcohol remains. After 15 minutes of simmering, about 40% remains. After 2 hours, about 5% remains. The starting weight per tablespoon (13.9 g at 0.940 g/ml) decreases as alcohol evaporates, leaving behind water and dissolved flavor compounds.